# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (approximately 2 pounds)
→ Marinade
02 - 1/3 cup honey
03 - 1/4 cup sriracha sauce
04 - 2 tablespoons low-sodium soy sauce or tamari
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon grated fresh ginger
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt
→ Garnish
11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges, for serving
# How to Make:
01 - In a medium mixing bowl, whisk honey, sriracha, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until the mixture is smooth and aromatic.
02 - Pat chicken thighs thoroughly dry with paper towels. Place them into a large resealable plastic bag or shallow marinating dish.
03 - Pour the prepared marinade over the chicken, ensuring every piece is coated. Seal the bag or cover dish, then refrigerate for a minimum of 1 hour and up to 8 hours.
04 - Preheat grill to medium-high, reaching roughly 400°F. Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade, allowing the excess to drip off. Reserve 1/4 cup of marinade for basting during grilling.
06 - Place chicken thighs on the grill and cook for 6 to 8 minutes per side, basting occasionally with the reserved marinade. Cook until deeply caramelized and internal temperature registers 165°F.
07 - Transfer chicken to a plate and let rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges if desired before serving.
