# What You 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 garlic cloves, 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 together the honey, sriracha sauce, soy sauce, rice vinegar, olive oil, minced garlic, fresh ginger, black pepper, and kosher salt until thoroughly blended.
02 - Pat chicken thighs dry with paper towels and arrange them in a large resealable plastic bag or shallow dish.
03 - Pour the marinade mixture over the chicken, ensuring all pieces are evenly coated. Seal or cover and refrigerate for a minimum of 1 hour and up to 8 hours to enhance flavor.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to minimize sticking.
05 - Remove the chicken from the marinade, allowing excess to drip off. Reserve 1/4 cup of marinade for basting.
06 - Arrange chicken thighs on the grill. Cook for 6 to 8 minutes per side, occasionally basting with the reserved marinade, until chicken is deeply caramelized and reaches an internal temperature of 165°F.
07 - Transfer chicken to a plate and allow to rest for 5 minutes. Finish with chopped cilantro, toasted sesame seeds, and lime wedges as desired.
