Grilled chicken thighs with a honey sriracha glaze are tender, juicy pieces of meat with yummy caramelized crispy edges. These marinated and quickly grilled pieces of chicken have a slight sweetness, a little heat and a tangy flavor that can change your mind about eating only chicken breasts. I should know because up until a year ago I would only eat the “white meat” of a chicken.
What converted me, you may want to know. I have always eaten the breast of chicken while my husband loves the thigh and leg. This has always worked out perfectly when buying a whole chicken. Last January, I wanted to make a Moroccan chicken stew and didn’t want to use a whole chicken. I knew my husband’s preference for thighs and decided to use them in my recipe. I bought beautifully trimmed, organic boneless and skinless thighs. You can not create a recipe without eating and analyzing the dish. I loved the thighs in the recipe and as they say the rest is history.
Grilled Chicken Thighs With A Honey Sriracha Glaze
This recipe is for two persons. Adjust the recipe accordingly.
- 2 Tbsp. butter
- 1 clove garlic, grated
- 1/2 c. catsup
- 1 Tbsp. sriracha
- 2 tsp. lemon juice
- 2 tsp. ground cumin
- 1 Tbsp. honey
- salt and pepper to taste
- 2 Tbsp. Tequila* If you do not wish to use alcohol use orange juice or Mojo sauce
- 4 boneless, skinless chicken thighs
Melt butter in a small sauce pan and add the garlic. Stir for about 30 seconds and then add all the other ingredients except the chicken. Simmer for a minute or two until sauce comes together. Set aside to cool.
Season the thighs generously with salt and pepper then place skinned side down in a dish. Pour the cooled sauce over the chicken, cover and refrigerate for 30 minutes. Turn the chicken over and return to the refrigerator until ready to grill.
Preheat your grill for 15 to 20 minutes until hot. (One zone on med. high and one med.) Place skinned (presentation) side down on the high heat zone and cook for 3 to 5 minutes with the lid down, depending on how hot your grill is. Turn and cook for another 3 to 5 minutes until done and the juices run clear. If the glaze appears to be getting too dark, move to the cooler cooking zone. The trick to good grill marks is to turn the meat as little as possible. When done remove from the grill. Let stand for about 5 minutes before serving so that the juices can redistribute.
I served the glazed chicken thighs with an avocado and tomato salad. Along side I served a yellow rice which is easily prepared by sautéing onions, garlic and peppers in a little olive oil and butter. This was added to my regular recipe for cooked rice along with Sazon Goya con Azafran seasoning. If you can’t find the Goya product, turmeric and cumin can be used.
This is a simple meal to prepare with lots of savory flavors. The glaze enhances the rich taste of the thighs and ensures that they stay juicy and tender when grilled.