Print

Honey Sriracha Grilled Chicken Thighs Recipe with Easy Mango Salsa

honey sriracha grilled chicken thighs - featured image
Print Recipe

A quick and easy grilled chicken thigh recipe featuring a sweet and spicy honey sriracha marinade paired with a fresh, tropical mango salsa. Perfect for warm weather cookouts or casual dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 3 tablespoons honey (preferably raw or organic)
  • 2 tablespoons sriracha (adjust for heat preference)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 3 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 large ripe mango, diced (about 1 ½ cups / 225g)
  • ½ cup red bell pepper, finely chopped
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons lime juice (fresh squeezed)
  • Salt to taste

Instructions

  1. Prepare the marinade by whisking together honey, sriracha, soy sauce, minced garlic, lime juice, and olive oil in a large bowl until well combined.
  2. Pat dry the chicken thighs with paper towels, then add to the marinade bowl. Toss thoroughly to coat each piece evenly. Cover and refrigerate for at least 20 minutes, ideally 1 hour.
  3. While the chicken marinates, combine diced mango, red bell pepper, red onion, cilantro, jalapeño (if using), and lime juice in a medium bowl. Season with salt and stir gently. Let sit at room temperature for about 10 minutes.
  4. Preheat the grill to medium-high heat (around 400°F / 200°C). Lightly oil the grates to prevent sticking.
  5. Grill the chicken thighs skin-side down for 5-7 minutes per side, flipping once, until skin is crispy and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning the honey glaze.
  6. Transfer grilled chicken to a plate and let rest for 5 minutes to allow juices to redistribute.
  7. Serve the chicken thighs hot with a generous scoop of mango salsa on the side.

Notes

Pat chicken dry before marinating for crispy skin. Watch grill heat carefully to avoid burning honey glaze. Use a meat thermometer to ensure chicken reaches 165°F. Rest chicken 5 minutes before serving. Mango salsa can be made ahead and refrigerated; add lime juice last minute for brightness. For gluten-free, substitute soy sauce with tamari. For indoor cooking, sear chicken in a hot cast iron pan then finish in a 400°F oven for 15 minutes.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, mango salsa, spicy chicken recipe, summer grilling, easy dinner, gluten-free, paleo-friendly

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