# List of ingredients:
→ Chicken
01 - 8 boneless, skinless chicken thighs (about 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 it:
01 - In a medium mixing bowl, whisk honey, sriracha sauce, low-sodium soy sauce or tamari, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until uniform.
02 - Pat chicken thighs thoroughly dry using paper towels. Arrange in a large resealable plastic bag or shallow dish.
03 - Pour marinade over chicken, ensuring all pieces are fully coated. Seal or cover, refrigerate for at least 1 hour and up to 8 hours.
04 - Heat grill to medium-high (approximately 400°F). Lightly oil the grates to reduce sticking.
05 - Remove chicken from marinade and let excess marinade drip off. Reserve 1/4 cup of marinade in a separate bowl for basting.
06 - Place chicken thighs on the grill. Cook for 6 to 8 minutes per side, basting occasionally with the reserved marinade, until deeply caramelized and the internal temperature reaches 165°F.
07 - Transfer grilled chicken to a plate and rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges as desired.
