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Honey Sriracha Grilled Chicken Thighs with Mango Slaw

honey sriracha grilled chicken thighs - featured image
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Juicy grilled chicken thighs glazed with a sticky honey-sriracha sauce paired with a crisp, tangy mango slaw for a perfect balance of spicy, sweet, and fresh flavors.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds or 900g)
  • 1/4 cup honey (85g)
  • 3 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (low sodium preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large ripe mango, peeled and julienned (or 2 small)
  • 2 cups green cabbage, thinly sliced (150g)
  • 1 medium carrot, shredded
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey (for slaw)
  • Salt and freshly ground black pepper, to taste (for slaw)

Instructions

  1. Make the marinade by whisking together honey, sriracha, soy sauce, minced garlic, rice vinegar, sesame oil (if using), salt, and pepper until glossy and pourable.
  2. Pat chicken thighs dry with paper towels. Place in a shallow dish or ziplock bag and pour marinade over chicken. Turn to coat all sides. Marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.
  3. Prepare the mango slaw by thinly slicing cabbage, julienning mango, shredding carrot, and slicing red bell pepper. Toss with chopped cilantro, lime juice, honey, salt, and pepper. Mix well and set aside.
  4. Preheat grill or grill pan over medium-high heat for about 5 minutes.
  5. Grill chicken thighs skin side down first for 6-7 minutes per side, basting occasionally with leftover marinade (discard any marinade that touched raw chicken). Grill until chicken is charred, glaze is caramelized, and internal temperature reaches 165°F (74°C).
  6. Remove chicken from grill and let rest for 5 minutes to lock in juices.
  7. Serve chicken thighs with a generous portion of mango slaw on the side.

Notes

Pat chicken dry before marinating for crispier skin. Use tongs to flip chicken to avoid piercing skin. Brush leftover marinade during grilling but discard any marinade that touched raw chicken. For gluten-free, substitute soy sauce with tamari or coconut aminos. Mango slaw can be prepared ahead and drained of excess liquid to keep crisp. Rest chicken after grilling to keep it juicy.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, mango slaw, spicy chicken recipe, summer cookout, easy weeknight dinner

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