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Flavorful Honey Sriracha Grilled Chicken Thighs Recipe with Charred Corn Avocado Salsa

honey sriracha grilled chicken thighs - featured image
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A bold and delicious grilled chicken recipe featuring a sweet and spicy honey sriracha glaze paired with a fresh charred corn avocado salsa. Perfect for quick weeknight dinners or outdoor gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 1/4 cup honey (85 g)
  • 2 tablespoons Sriracha sauce
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 ears fresh corn, husked
  • 2 medium ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Juice of 1 lime (for salsa)
  • Salt and pepper to taste (for salsa)

Instructions

  1. In a medium bowl, whisk together honey, Sriracha, minced garlic, soy sauce, lime juice, olive oil, salt, and pepper until smooth.
  2. Pat chicken thighs dry with paper towels. Place in a large resealable bag or shallow dish, pour marinade over, toss to coat evenly. Seal and refrigerate for at least 30 minutes, ideally 1-2 hours.
  3. Heat grill or grill pan to medium-high. Grill husked corn directly on grates, turning occasionally, until kernels are charred and smoky, about 8-10 minutes. Let cool, then cut kernels off the cob into a bowl.
  4. Add diced avocado, cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper to the corn. Gently toss to combine and set aside.
  5. Preheat grill to medium-high heat (375-400°F). Remove chicken from marinade, letting excess drip off. Place skin-side down and grill for 7-9 minutes without moving.
  6. Flip chicken and cook another 7-9 minutes until internal temperature reaches 165°F (74°C). Brush extra marinade on chicken during last 3 minutes for sticky glaze.
  7. Transfer chicken to a plate and let rest for 5 minutes before serving.
  8. Serve chicken with generous amounts of charred corn avocado salsa alongside or on top.

Notes

Pat chicken dry before marinating for crispy skin. Marinate no longer than 4 hours to avoid texture changes. Use a thermometer to ensure chicken reaches 165°F. Brush extra glaze late in grilling to avoid burning sugars. Char corn properly for smoky flavor. Prepare salsa just before serving to keep avocado fresh. For gluten-free, swap soy sauce with tamari or coconut aminos. Boneless thighs can be used but cook faster (10-12 minutes total).

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, charred corn salsa, avocado salsa, spicy grilled chicken, summer grilling, easy chicken recipe

Find it online: https://blixfood.com/flavorful-honey-sriracha-grilled-chicken-thighs-recipe-with-charred-corn-avocado-salsa/