Honey-Sriracha Grilled Chicken Thighs

Recipe

Main Dish
Honey-Sriracha Grilled Chicken Thighs

Primary Media

Honey-sriracha grilled chicken thighs served with grilled peaches on parchment paper

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
20min
Prep
40min
Total

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Description

Sweet and spicy, this grilled chicken has it all. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.plus 1/4 c. Hy-Vee Sriracha sauce, divided
2 tbsp.Hy-Vee honey
1(1.65-lbs.) pkg. Hy-Vee True boneless skinless chicken thighs
1 ½ tbsp.Hy-Vee apple cider vinegar
¼ tsp.Hy-Vee salt
¼ tsp.Hy-Vee crushed red pepper
4fresh plums, halved, seeded, and cut into wedges
1 tbsp.Hy-Vee canola oil
1 tsp.fresh parsley, chopped, for garnish

Things To Grab

  • Small bowl
  • Whisk
  • Large resealable plastic bag
  • Charcoal or gas grill
  • Silicone pastry brush
  • Serving platter
  • Aluminum foil

Directions

  1. Whisk together 2 tablespoons Sriracha sauce and honey; set aside.

  2. Place chicken in a large resealable plastic storage bag; add remaining 1/4 cup Sriracha sauce, apple cider vinegar, salt, and crushed red pepper. Seal bag and turn to coat chicken. Let stand at room temperature for 15 minutes. 

  3. Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Drain chicken; discard marinade. Grill chicken 15 to 20 minutes or until done (165 degrees), turning several times and brushing with reserved Sriracha-honey mixture.

  4. Brush cut sides of plums with oil and grill, cut sides down, during the last 5 minutes of grilling or until slightly charred. Remove chicken and plums to platter. Cover and let stand 5 minutes. Sprinkle chicken with parsley, if desired.

Nutrition facts

Servings

330 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 185mg
  • Sodium: 670mg
  • Total Carbohydrates: 21g
  • Protein: 37g

Daily Values

0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%

Recipe Source:

Hy-Vee Monthly Ad July 2018