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- 4 boneless, skinless chicken thighs - 3 tablespoons Sriracha sauce - 2 tablespoons honey - 2 tablespoons fresh lime juice - 1 tablespoon soy sauce - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon salt - ½ teaspoon black pepper - 1 tablespoon olive oil - Fresh cilantro, for garnish - Lime wedges, for serving To make Sriracha Honey Lime Chicken, you need a mix of bold and bright flavors. Start with four boneless, skinless chicken thighs. They stay juicy and soak up the marinade well. You'll want three tablespoons of Sriracha sauce for heat. This sauce brings a spicy kick that pairs perfectly with honey. Next, add two tablespoons of honey. It balances the heat and adds a touch of sweetness. Fresh lime juice is key too, so grab two tablespoons. The lime juice adds a zesty brightness that lifts the dish. For more depth, include a tablespoon of soy sauce. This adds umami flavor that makes everything pop. Don't forget two cloves of minced garlic. Garlic brings a savory punch to the marinade. Spice it up with one teaspoon of ground cumin. This warm spice adds earthiness. You’ll also need one teaspoon of salt and half a teaspoon of black pepper for seasoning. Lastly, you’ll drizzle one tablespoon of olive oil to help with grilling. Garnish with fresh cilantro for a burst of green and lime wedges for extra zing. This combination of ingredients creates a dish full of flavor and joy. {{ingredient_image_1}} - In a large bowl, combine: - 3 tablespoons Sriracha sauce - 2 tablespoons honey - 2 tablespoons fresh lime juice - 1 tablespoon soy sauce - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon salt - ½ teaspoon black pepper Mix these well to create a smooth marinade. Then, add 4 boneless, skinless chicken thighs. Make sure to coat them well. Cover the bowl and refrigerate for at least 30 minutes. If you have time, marinate for up to 2 hours. This lets the flavors really soak in. - Preheat your grill or grill pan over medium-high heat. - Drizzle the grill surface with 1 tablespoon olive oil to prevent sticking. - Remove the chicken from the marinade, letting the extra drip off. Discard the leftover marinade. - Place the chicken thighs on the grill. Cook them for about 6-7 minutes on each side. - Check that the internal temperature reaches 165°F (75°C). The chicken should have a nice char. - Once cooked, take the chicken off the grill. Let it rest for a few minutes. - This helps the juices stay inside the meat. - Slice the chicken and plate it with fresh cilantro and lime wedges on the side. - This adds a bright touch and extra flavor when served. To get the best taste, marinate the chicken for at least 30 minutes. For deeper flavor, try marinating for up to 2 hours. The longer it sits, the more the flavors blend. If you want to mix it up, you can use different sauces like teriyaki or even a garlic herb blend. Each option adds its unique twist. When grilling, make sure the grill is hot. This helps the chicken cook evenly. Place the chicken on the grill and don't move it too much. Let it sit for about 6-7 minutes on each side. This helps it get that nice char. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. For a fresh look, sprinkle chopped cilantro over the chicken. You can also add lime zest for a pop of color. Serve with lime wedges for an extra burst of flavor. Pair this dish with sides like rice, grilled veggies, or a fresh salad. These sides balance the heat and sweetness perfectly. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or even overnight, to enhance the flavor and tenderness. Check Your Grill Temperature: Ensure your grill is properly preheated to medium-high heat for even cooking and to achieve a nice char on the chicken. Let It Rest: After grilling, let the chicken rest for a few minutes before slicing. This helps retain the juices for a more succulent bite. Customize the Heat Level: Adjust the amount of Sriracha in the marinade to suit your heat preference. You can also add more honey for a sweeter flavor. {{image_2}} To change the spice level, you can add or reduce Sriracha sauce. If you want it milder, use just one tablespoon of Sriracha. You can balance this with more honey or lime juice. For a spicier kick, try adding a splash of chili oil. You can also mix in other hot sauces, like Frank’s RedHot or Tabasco, for a new flavor twist. Each sauce brings its own heat and taste. If you don’t have honey, maple syrup works well as a sweetener. You can also use agave nectar for a lighter taste. For the chicken, boneless, skinless chicken breasts are a great choice. They cook quickly and soak up flavors nicely. You can also use chicken tenders for a fun finger-food option. Both choices keep the dish tasty and simple. If you prefer baking, preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet. Bake for 25-30 minutes or until the chicken reaches 165°F (75°C). If you want to use a slow cooker, add the marinated chicken and cook on low for 4-6 hours. This method keeps the chicken juicy and full of flavor. You can choose any method that fits your style! To keep your Sriracha Honey Lime Chicken fresh, store leftovers in the fridge. Place the chicken in an airtight container. This will keep it moist and flavorful. You can also wrap it tightly in plastic wrap, but a container is best. Make sure to cool the chicken before you store it. It should not be warm when you put it away. Store it within two hours after cooking for safety. If you want to freeze the chicken, follow these steps: 1. Let the chicken cool completely before freezing. 2. Cut the chicken into bite-sized pieces for easier storage. 3. Place the pieces in a freezer-safe bag or container. 4. Remove as much air as possible to prevent freezer burn. 5. Label the bag or container with the date. For reheating, take the chicken out of the freezer and thaw it in the fridge overnight. You can also use the microwave, but be careful not to overcook it. Heat it slowly to maintain flavor and texture. The typical shelf life of cooked Sriracha Honey Lime Chicken in the fridge is 3 to 4 days. Always check for signs of spoilage before eating. Look for a change in color or an off smell. If the chicken feels slimy or sticky, it’s best to toss it. Keeping your food safe is important, so always trust your senses! You can pair this chicken with many sides. Here are some ideas: - Steamed rice for a filling meal - Fresh garden salad for crunch - Grilled veggies for added flavor - Corn on the cob for sweetness - Quinoa for a healthy boost These sides balance the spicy and sweet flavors of the chicken. Yes, you can use chicken breasts. They will work well in this recipe. Just make sure to adjust the cooking time. Chicken breasts can dry out quicker than thighs. Aim for about 5-6 minutes per side. Use a meat thermometer to ensure they reach 165°F (75°C). You can marinate the chicken in advance. Prepare the marinade and coat the chicken. Let it sit in the fridge overnight for the best flavor. When you are ready to cook, just grill it. This makes it easy for busy days. Yes, you can grill the chicken on a stovetop. Use a grill pan for the best results. Preheat the pan over medium-high heat and add a bit of oil. Cook the chicken just like you would on an outdoor grill. This method also gives a nice char. Remember to check the cooking time for even results. This blog post walked you through making Sriracha Honey Lime Chicken. You learned about key ingredients, step-by-step grilling, and smart storage tips. I shared ways to adjust spice levels and swap ingredients. As you try this dish, remember to explore the flavors. Enjoying different garnishes or sides can make it special. Don't hesitate to experiment with cooking methods, too. Keep your chicken fresh and tasty with proper storage. With these tips, you can create a meal that impresses everyone at your table.

Sriracha Honey Lime Chicken

Get ready to spice up your dinner with this Sriracha Honey Lime Chicken recipe! This flavorful grilled chicken combines a spicy chicken marinade with honey and lime for a deliciously easy chicken thighs recipe. Perfect for a summer BBQ or a quick weeknight meal, it's sure to impress. Marinate your chicken for optimal flavor and grill to perfection! Try this mouthwatering dish today! #SrirachaHoneyLimeChicken #GrilledChickenRecipe #SpicyMarinade #EasyChickenThighs
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Ingredients
  

4 boneless, skinless chicken thighs

3 tablespoons Sriracha sauce

2 tablespoons honey

2 tablespoons fresh lime juice

1 tablespoon soy sauce

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large bowl, combine the Sriracha sauce, honey, lime juice, soy sauce, minced garlic, ground cumin, salt, and black pepper. Mix well to create the marinade.

    Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. You can marinate for up to 2 hours for more intense flavor.

      Preheat your grill or grill pan over medium-high heat and drizzle with olive oil.

        Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the remaining marinade.

          Place the chicken thighs on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and they develop a nice char.

            Once cooked, remove the chicken from the grill and let it rest for a few minutes.

              Slice the chicken and serve garnished with fresh cilantro and lime wedges on the side.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4