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Flavorful Grilled Honey Sriracha Chicken Thighs Recipe with Easy Charred Corn Salsa

grilled honey sriracha chicken thighs - featured image
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Juicy grilled chicken thighs marinated in a sticky honey sriracha glaze, served with a fresh and smoky charred corn salsa. This quick and easy recipe is perfect for busy weeknights or backyard gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 3 tbsp honey
  • 2 tbsp sriracha sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 3 ears fresh corn on the cob (or frozen corn as substitute)
  • 1 small red bell pepper, finely diced
  • ¼ cup red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • Salt and pepper to taste
  • Optional: ½ small jalapeño, diced and seeded

Instructions

  1. In a large bowl, whisk together honey, sriracha, garlic powder, smoked paprika, olive oil, salt, and pepper. Add chicken thighs and toss until fully coated. Cover and refrigerate for at least 20 minutes, ideally up to 1 hour.
  2. Preheat grill to medium-high heat (about 375°F / 190°C). Husk corn and remove silk. Place corn directly on grill grates and cook, turning occasionally, until charred and tender, about 8-10 minutes. Remove and let cool slightly.
  3. Cut kernels off the cooled corn cob into a medium bowl. Add diced red bell pepper, red onion, cilantro, lime juice, salt, pepper, and jalapeño if using. Stir gently to combine and set aside.
  4. Clean and oil grill grates. Place chicken thighs skin-side down on the grill. Cook for 6-7 minutes per side (12-14 minutes total), turning once. Skin should be crispy and internal temperature should reach 165°F (74°C). Baste with leftover marinade during last few minutes, discarding any unused marinade that touched raw chicken.
  5. Remove chicken from grill and let rest for 5 minutes. Serve topped with a generous scoop of charred corn salsa.

Notes

Marinate chicken for 20-60 minutes for best flavor. Use medium heat to avoid burning the honey glaze. Rest chicken 5 minutes before serving to keep it juicy. Char corn slowly and turn often to develop even color without burning. Salsa is best fresh but can be refrigerated for 1-2 days. For indoor cooking, use a grill pan or broil chicken and corn.

Nutrition

Keywords: grilled chicken, honey sriracha chicken, charred corn salsa, easy dinner, backyard barbecue, spicy chicken thighs, gluten-free, summer recipe

Find it online: https://zoeplate.com/flavorful-grilled-honey-sriracha-chicken-thighs-recipe-with-easy-charred-corn-salsa/