Spice up your barbecue menu with our tantalizing Honey Sriracha Chicken Thighs. Featuring a unique marinade that balances honey sweetness with tangy lime juice, this recipe packs a punch with Bachan’s Japanese BBQ sauce and Sriracha powder to create the perfect balance of sweet and spicy flavors. With Lane’s Honey Sriracha Seasoning as the perfect finishing touch, this easy-to-follow grilling recipe is a must-try for any BBQ enthusiast.
Directions
The Marinade
In a bowl/container mix ¼ cup honey, ¼ cup Bachans Japanese BBQ Sauce, 2 tbsp olive oil, 1 tbsp Sriracha Powder, juice from 2 limes, and zest from 1 lime.
Add chicken thighs to the marinade and combine together. Cover and place in the fridge for 1 – 2 hours.
Grilling/Smoking
Set smoker/Grill to 275 remove chicken from marinade and season with Lane’s Honey Sriracha Seasoning.
Place chicken on grates and carefully pour over excess marinade. Grill/smoke until the internal temperature reaches 175, it should take around 45 minutes. Flip chicken halfway through.
Remove and rest for 5 – 10 minutes and enjoy.
Recipe Note
For the oven – I recommend putting the chicken in a baking dish, not using to much excess marinade, and try not to let the chicken overlap each other. Cook at 375 for 30 to 40 minutes – remembering to check the internal temperature to be around 170 – 175
You can use skin on or bone-in if you like. Its our preference to use boneless and skinless. If skin on be sure to end the cook at a higher heat to try and crisp up the skin.
