# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (approximately 2 pounds)
→ Marinade
02 - 1/3 cup honey
03 - 1/4 cup sriracha sauce
04 - 2 tablespoons low-sodium soy sauce or tamari
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons olive oil
07 - 4 garlic cloves, minced
08 - 1 tablespoon grated fresh ginger
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt
→ Garnish
11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges
# How To Make It:
01 - In a medium mixing bowl, whisk together honey, sriracha, low-sodium soy sauce or tamari, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until fully blended.
02 - Dry chicken thighs thoroughly with paper towels. Place them in a resealable plastic bag or shallow dish.
03 - Pour marinade over the chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 1 hour, up to 8 hours.
04 - Preheat grill to medium-high heat (about 400°F). Lightly oil grates to prevent sticking.
05 - Take chicken thighs out of marinade allowing excess to drip off; reserve 1/4 cup of marinade for basting.
06 - Grill chicken thighs for 6 to 8 minutes per side, basting periodically with the reserved marinade. Cook until caramelized and the internal temperature reads 165°F.
07 - Transfer grilled thighs to a plate and let rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges as desired.
