Description
These Grilled Spicy Chili Garlic Chicken Thighs are juicy, smoky, and packed with bold flavors from a spicy chili-garlic marinade. Grilled to perfection, they’re great for weeknight meals, BBQs, or meal prep. Serve with rice, grilled veggies, or a fresh salad!
Ingredients
Units
Scale
For the Marinade:
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp sriracha (or another chili sauce)
- 2 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp chili garlic sauce (like Huy Fong)
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
For Garnish & Serving:
- Chopped fresh cilantro
- Lime wedges
- Sesame seeds (optional)
Instructions
-
Make the Marinade
- In a bowl, whisk together olive oil, soy sauce, sriracha, honey, rice vinegar, chili garlic sauce, garlic, paprika, cumin, salt, and black pepper.
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Marinate the Chicken
- Place the chicken thighs in a zip-top bag or shallow dish.
- Pour the marinade over the chicken, ensuring all pieces are well coated.
- Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
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Preheat the Grill
- Heat your grill to medium-high heat (about 400°F).
- Lightly oil the grill grates to prevent sticking.
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Grill the Chicken
- Remove the chicken from the marinade and let excess drip off.
- Place on the hot grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.
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Rest & Serve
- Let the chicken rest for 5 minutes before slicing.
- Garnish with chopped cilantro, lime wedges, and sesame seeds.
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Enjoy!
- Serve with steamed rice, grilled veggies, or a crunchy slaw.
Notes
- You can substitute chicken breasts but adjust cooking time to avoid drying out.
- For extra char, cook over direct high heat for the last minute.
- Store leftovers in the fridge for up to 3 days—great for meal prep!