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Flavorful Honey Sriracha Grilled Chicken Thighs with Charred Corn Salad

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Sticky-sweet honey sriracha glazed grilled chicken thighs paired with a fresh, tangy charred corn salad. A perfect balance of sweet, spicy, and smoky flavors ideal for quick weeknight dinners or outdoor gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • ⅓ cup honey (115 g)
  • ¼ cup sriracha sauce (60 ml)
  • 3 tbsp soy sauce (45 ml) (or tamari/coconut aminos for gluten-free)
  • 2 tbsp fresh lime juice (30 ml)
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika (2 g)
  • Salt and black pepper to taste
  • 4 ears fresh corn on the cob
  • 1 cup cherry tomatoes, halved (150 g)
  • ½ medium red onion, finely chopped
  • ¼ cup fresh cilantro, chopped (10 g)
  • 1 small jalapeño, deseeded and minced (optional)
  • 2 tbsp olive oil (30 ml)
  • Salt and pepper to taste

Instructions

  1. Make the marinade and glaze: In a medium bowl, whisk together honey, sriracha sauce, soy sauce, lime juice, minced garlic, smoked paprika, salt, and black pepper until smooth. Set aside about ⅓ cup (80 ml) of this mixture for glazing later. The rest will be the marinade.
  2. Marinate the chicken: Place chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal or cover and refrigerate for at least 30 minutes, ideally 2 hours.
  3. Prepare the charred corn salad: Preheat your grill to medium-high. Place the corn directly on the grill grates. Rotate every 2-3 minutes until all sides are charred and kernels are tender, about 10 minutes total. Remove and let cool slightly.
  4. Cut corn kernels off the cob: Using a sharp knife, slice the kernels off into a large bowl. Add halved cherry tomatoes, finely chopped red onion, minced jalapeño (if using), chopped cilantro, olive oil, lime juice, salt, and pepper. Toss gently and taste to adjust seasoning. Set aside to let flavors meld while the chicken cooks.
  5. Grill the chicken: Clean and oil your grill grates well to prevent sticking. Place marinated chicken thighs skin-side down. Grill for about 6-7 minutes per side, brushing every 3 minutes with the reserved honey sriracha glaze to build up a sticky, caramelized coating. The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.
  6. Rest the chicken: Remove from grill and let rest for 5 minutes before serving.
  7. Plate and serve: Spoon a generous amount of the charred corn salad alongside or under the chicken thighs. Garnish with extra cilantro or a lime wedge if desired.

Notes

Pat chicken dry before marinating for crispier skin. Use a two-zone grill setup to prevent burning glaze. Brush glaze in thin layers every few minutes for a caramelized crust. Keep a spray bottle of water nearby to manage flare-ups. Rest chicken after grilling to keep it juicy. For gluten-free, substitute soy sauce with tamari or coconut aminos. Jalapeño can be omitted or swapped for milder pepper for less heat.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, charred corn salad, summer grilling, spicy chicken, easy dinner, gluten-free option

Find it online: https://prismtaste.com/flavorful-honey-sriracha-grilled-chicken-thighs-recipe-with-easy-charred-corn-salad/