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Chef Megan Mitchell

Online Cookbook

Honey and Sriracha Chicken Thighs

  • Complexity: medium
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Honey and Sriracha Chicken Thighs


  • 1 ½ pounds chicken thighs, boneless and skinless*
  • Salt and pepper, to taste
  • Vegetable oil
  • 3 tbsp. unsalted butter
  • 1/4 cup clover or orange blossom honey
  • 1/3 cup sriracha sauce
  • 1 tbsp. rice wine vinegar
  • 2 green onions, minced
  • 2 tbsp. cilantro, roughly chopped


  1. Preheat grill to 350°F. Clean and oil the grates.

  2. Drizzle the thighs witha little vegetable oil and season with salt and pepper. Once the grill is up to heat, grill the thighs for 10 minutes per side for a total of 20 minutes. You want it low and slow to help render off some of the fat.

  3. While the chicken is grilling make the sauce. In a small sauce pot combine the butter, honey, sriracha and vinegar. Cook on low for about 8-10 minutes or until thickened slightly.

    Pour about ½ of the sauce into a small bowl. Reserve the rest for later.

  4. Once the chicken has cooked for 20 minutes (10 minutes on each side), baste one side with the sauce, flip and grill for 2-3 minutes. Baste the unsauced side and flip one more time to grill 2-3 minutes more.

  5. Serve the chicken family style with an extra drizzle of the sauce and a sprinkling of the green onions and cilantro. Serve warm or room temperature.

    Recipe Courtesy of Megan Mitchell

    *Can be made with bone in, skin on chicken thighs just cook for 10 minutes longer. Can also be made with chicken breasts, just reduce the cooking time by half, so 10-12 minutes total. 

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