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Honey Sriracha Grilled Chicken Thighs with Mango Slaw

honey sriracha grilled chicken thighs - featured image
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A flavorful and easy grilled chicken thigh recipe with a sticky honey sriracha glaze paired perfectly with a fresh, crisp mango slaw. This dish balances sweet, spicy, and tangy flavors for a satisfying summer meal.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 1/4 cup honey (85 g)
  • 3 tablespoons sriracha sauce
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large ripe mango, peeled and julienned
  • 2 cups green cabbage, thinly sliced
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons lime juice (for slaw)
  • 1 teaspoon honey (for slaw)
  • 1/2 teaspoon salt (for slaw)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together 1/4 cup honey, 3 tablespoons sriracha, 3 minced garlic cloves, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper until partially dissolved and glossy.
  2. Marinate the chicken: Pat dry the chicken thighs. Place them in a shallow dish or zip-top bag and pour the marinade over. Coat each piece well. Refrigerate for at least 30 minutes, ideally 1-2 hours, but no longer than 4 hours.
  3. Make the mango slaw: Thinly slice the cabbage, red bell pepper, julienned mango, diced red onion, and chop cilantro. Toss in a bowl with 2 tablespoons lime juice, 1 teaspoon honey, and 1/2 teaspoon salt. Let sit at room temperature for 15 minutes.
  4. Preheat grill or grill pan to medium-high heat. Lightly oil grill pan if using.
  5. Grill the chicken: Place chicken skin-side down and cook for 6-7 minutes without moving until golden-brown char forms. Flip and grill the other side for another 6-7 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). If skin chars too fast, move to indirect heat or lower flame.
  6. Rest the chicken for 5 minutes after grilling to redistribute juices.
  7. Serve warm with a generous scoop of mango slaw on the side or on top.

Notes

Marinate chicken for 1-2 hours for best flavor without mushy texture. Pat chicken dry before grilling to avoid flare-ups and keep skin crispy. Use indirect heat if marinade burns. Let chicken rest 5 minutes before slicing. Adjust sriracha amount to control spice level. Mango slaw can be made ahead but add lime juice and honey just before serving to keep fresh.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, mango slaw, summer cookout, easy chicken recipe, spicy chicken, backyard grilling

Find it online: https://eliplate.com/honey-sriracha-grilled-chicken-thighs-recipe-easy-perfect-mango-slaw-combo/