# 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 fresh ginger, grated
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
# Cooking Steps:
01 - Combine honey, sriracha sauce, low-sodium soy sauce or tamari, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt in a medium bowl. Whisk thoroughly until the mixture is homogeneous.
02 - Pat chicken thighs dry using paper towels and place them in a large resealable plastic bag or shallow dish. Pour marinade over the chicken, ensuring thorough coverage. Seal and refrigerate for a minimum of 1 hour and up to 8 hours.
03 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Reserve 1/4 cup of marinade. Grill chicken thighs for 6 to 8 minutes on each side, basting occasionally with reserved marinade, until caramelized and internal temperature reaches 165°F.
05 - Transfer grilled chicken to a plate and allow to rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges as desired.
