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If you're searching for a recipe that brings together the perfect blend of sweetness, spiciness, and that irresistible smoky flavor, look no further than Flame-Kissed Sweet & Spicy Grilled Chicken Thighs. This dish is not just a meal; it's an experience that brings friends and family together around the grill, filling the air with tantalizing aromas and mouthwatering anticipation.

Grilled Chicken Thighs With Sweet-and-Spicy Marinade

Discover the joy of outdoor cooking with Flame-Kissed Sweet & Spicy Grilled Chicken Thighs! This recipe balances sweetness and spice, creating a mouthwatering dish perfect for family dinners or summer barbecues. Using bone-in, skin-on thighs ensures tender, juicy meat packed with flavor. Learn how to marinate your chicken to perfection and achieve that crispy skin while mastering grilling techniques. Gather around the grill, enjoy delicious flavors, and create lasting memories with loved ones.
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Ingredients
  

6 bone-in, skin-on chicken thighs

1/4 cup soy sauce

1/4 cup honey

2 tablespoons Sriracha sauce (adjust for spice level)

2 tablespoons apple cider vinegar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon smoked paprika

1/4 teaspoon black pepper

1/2 teaspoon salt

Fresh cilantro, for garnish (optional)

Lemon wedges, for serving (optional)

Instructions
 

Prepare the Marinade: In a mixing bowl, whisk together the soy sauce, honey, Sriracha, apple cider vinegar, minced garlic, grated ginger, smoked paprika, black pepper, and salt until well combined.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for optimal flavor.

      Preheat the Grill: When ready to grill, preheat your outdoor grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, ensure the coals are evenly heated.

        Grill the Chicken: Remove the chicken thighs from the marinade, letting any excess drip off. Place the thighs skin-side down on the grill. Close the lid and cook for about 5–7 minutes until the skin is crispy and golden brown.

          Flip and Cook: Carefully flip the chicken thighs and lower the heat to medium. Continue to grill for another 10–15 minutes, basting with the reserved marinade (discard any leftover marinade) and checking until the internal temperature reaches 165°F (75°C).

            Rest and Serve: Remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute and the chicken to stay moist.

              Garnish: If desired, sprinkle fresh cilantro over the chicken thighs and serve with lemon wedges for squeezing over the top.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes (including marinating time) | 6 servings