Honey Sriracha Grilled Chicken with Sesame Seeds

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1/3 cup honey
• 3 tablespoons sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons toasted sesame seeds
• 2 green onions, thinly sliced

Method

1. 1

   In a medium bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger.

2. 2

   Pour two-thirds of the marinade into a resealable bag with the chicken thighs, reserving the rest in the refrigerator for glazing. Season chicken with salt and pepper, seal, and turn to coat.

3. 3

   Refrigerate and marinate the chicken for at least 1 hour, or up to 6 hours.

4. 4

   Pour the reserved marinade into a small saucepan, bring to a boil over medium heat, then reduce heat and simmer until slightly thickened, about 5 minutes. Set aside for glazing.

   5:00 · Reduce marinade
5. 5

   Preheat a grill or grill pan to medium-high heat and brush grates with vegetable oil.

   10:00 · Preheat grill
6. 6

   Remove chicken from marinade, letting excess drip off, and discard the used marinade. Grill the chicken thighs for 6 to 7 minutes per side, until charred and cooked through to 165°F internal temperature.

   6:00 · Grill chicken
7. 7

   Transfer chicken to a platter and brush generously with the reduced glaze. Let rest for 5 minutes.

   5:00 · Rest chicken
8. 8

   Sprinkle the chicken with toasted sesame seeds and sliced green onions before serving.