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Flavorful Honey Sriracha Grilled Chicken Thighs with Mango Salsa

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A delicious grilled chicken thigh recipe featuring a sticky-sweet honey sriracha glaze paired with a fresh, tangy mango salsa. Perfect for quick weeknight dinners or weekend cookouts.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • ¼ cup honey (raw or wildflower honey)
  • 3 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 large ripe mango, peeled and diced
  • ¼ cup finely chopped red onion
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together ¼ cup honey, 3 tablespoons sriracha, 2 tablespoons soy sauce, minced garlic, 1 tablespoon lime juice, olive oil, and a pinch of salt and pepper until smooth, about 2 minutes.
  2. Marinate the Chicken: Pat chicken thighs dry with paper towels. Place in a large resealable bag or shallow dish and pour marinade over. Coat evenly, seal, and refrigerate for at least 30 minutes, ideally 1-2 hours.
  3. Prepare the Mango Salsa: Combine diced mango, chopped red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Toss gently and refrigerate until ready to serve.
  4. Preheat the Grill: Heat grill to medium-high (around 400°F / 200°C). Clean and oil the grate.
  5. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Place skin-side down on grill. Cook 6-8 minutes without moving until skin is golden and crisp. Flip and cook another 6-8 minutes until internal temperature reaches 165°F (74°C).
  6. Rest the Chicken: Transfer to a plate and let rest for 5 minutes to redistribute juices.
  7. Serve: Plate chicken thighs with a generous spoonful of mango salsa on top or alongside. Garnish with extra cilantro if desired.

Notes

Pat chicken dry before marinating for crispy skin. Avoid flipping chicken multiple times to maintain caramelized crust. If flare-ups occur, move chicken to indirect heat. Rest chicken after grilling for juicy meat. Mango salsa can be made ahead and refrigerated. For gluten-free option, substitute soy sauce with tamari or coconut aminos. If no grill available, use grill pan, broil in oven, or cast iron skillet.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, mango salsa, easy grilled chicken, summer recipes, spicy chicken, backyard barbecue

Find it online: https://fuzzyforker.com/flavorful-honey-sriracha-grilled-chicken-thighs-recipe-with-easy-mango-salsa/