Recipe Background
No worries to those who may have a love-hate relationship with spice. Firehouse Chicken Thighs are spicy but nothing you can't handle! Brushed with the fragrant and warm, but not overwhelming, spice of sriracha, Firehouse Chicken Thighs are succulent and tantalizing! A hint of lime juice and honey help balance the heat of these golden thighs, so you can keep coming back for more. And trust, you're going to want more!
No worries to those who may have a love-hate relationship with spice. Firehouse Chicken Thighs are spicy but nothing you can't handle! Brushed with the fragrant and warm, but not overwhelming, spice of sriracha, Firehouse Chicken Thighs are succulent and tantalizing! A hint of lime juice and honey help balance the heat of these golden thighs, so you can keep coming back for more. And trust, you're going to want more!
Ingredients
- 6 tablespoons sriracha divided
- 2 tablespoons honey
- 8 chicken thighs bone-in and skin removed
- 2 tablespoons fresh lime juice
- fresh cilantro leaves to taste, for garnish
Directions
- In a small bowll, add 2 tablespoons of the sriracha and the honey and whisk to combine. Set the honey mixture aside.
- In a large, resealable plastic bag, add the chicken thighs.
- Add the remaining sriracha and the lime juice to the bag and seal the bag.
- Turn the chicken to coat.
- Allow the chicken to marinate for 15 minutes.
- Preheat the grill to medium heat, then grease the grill grates.
- Transfer the chicken thighs to the prepared grill over direct heat and cook, while turning the thighs occasionally, until they reach an internal temperature of at least 165 degrees F, about 30-35 minutes.
- Transfer the chicken thighs to a platter and brush them with the reserved honey mixture.
- Cover the chicken thighs and allow them to stand for 5 minutes.
- Garnish with the cilantro and serve.
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