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Honey Sriracha Grilled Chicken Thighs with Easy Homemade Mango Slaw

honey sriracha grilled chicken thighs - featured image
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A quick and easy recipe featuring smoky, sweet, and spicy honey sriracha grilled chicken thighs paired with a fresh and tangy mango slaw. Perfect for summer nights and backyard barbecues.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • ⅓ cup honey (113 g)
  • 2 tablespoons sriracha sauce
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 large ripe mango, peeled and julienned (or 2 small)
  • 2 cups green cabbage, thinly sliced (150 g)
  • 1 medium carrot, shredded
  • ½ cup red bell pepper, thinly sliced (75 g)
  • ¼ cup fresh cilantro, chopped (15 g)
  • 2 tablespoons fresh lime juice (for slaw)
  • 1 teaspoon honey (for slaw)
  • Salt to taste (for slaw)
  • Optional: thinly sliced jalapeño for extra kick

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together honey, sriracha, minced garlic, soy sauce, fresh lime juice, olive oil, salt, and black pepper. This takes about 5 minutes.
  2. Marinate the chicken: Pat chicken thighs dry with paper towels. Place in a large resealable bag or shallow dish, pour marinade over, toss to coat. Seal or cover and refrigerate for at least 30 minutes, ideally 1 to 2 hours.
  3. Make the mango slaw: Combine julienned mango, sliced green cabbage, shredded carrot, sliced red bell pepper, and chopped cilantro in a large bowl. In a small bowl, whisk fresh lime juice, honey, and salt. Pour dressing over slaw and toss gently. Refrigerate until serving.
  4. Preheat the grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan.
  5. Grill the chicken: Remove chicken from marinade, letting excess drip off. Place skin-side down on grill. Cook 6-8 minutes without moving for grill marks. Flip and cook another 6-8 minutes until internal temperature reaches 165°F (74°C). Move chicken if flare-ups occur. Total cook time about 12-16 minutes.
  6. Rest and serve: Let chicken rest for 5 minutes after grilling. Serve with a generous scoop of mango slaw on the side.

Notes

Pat chicken dry before marinating to ensure crispy skin. Marinate at least 30 minutes for best flavor. Use medium-high heat to avoid burning honey sugars. Flip chicken only once. Use a meat thermometer to check doneness. Make mango slaw fresh or refrigerate and toss before serving. Adjust sriracha for preferred spice level. For smoky flavor, add wood chips to grill. If no grill, bake at 400°F for 25-30 minutes and broil to caramelize glaze.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, mango slaw, summer recipe, spicy chicken, easy dinner, barbecue chicken

Find it online: https://ariaappetite.com/honey-sriracha-grilled-chicken-thighs-recipe-easy-homemade-mango-slaw-side/