Happy First Day of Summer! Summer officially arrived here at 3:07 this morning. What’s more summery than barbecued chicken? I am the “Thighmaster” If you can’t find the Huy Fong siracha (the one with the rooster on the bottle), or don’t wanna pay $30-$90 online for it, the Tabasco siracha is a great substitute.
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Honey-Siracha Chicken Thighs
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3-4 lbs. Bone in, skin on chicken thighs
3 Tablespoons unsalted butter
2 Tablespoon minced fresh ginger
4 garlic cloves, minced
1/2 teaspoon smoked paprika
Dried red pepper flakes, to taste
4-6 Tablespoons honey
6-8 Tablespoons Sriracha
Fresh lime juice from one lime.
Sesame seeds, for garnish
Green onions, sliced on the bias, for garnish
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1. Heat grill to about 400 º.
2. In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
3. Next add in smoked paprika, red pepper flakes, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
4. Pat chicken thighs dry. Season with Kosher salt and fresh ground pepper on both sides.
5. Oil the grill grates with a wad of oil soaked paper towels held with tongs.
6. Place chicken thighs on grill, skin side down first. Grill for 4-5 minutes. Flip the chicken over and grill on the other side for 4-5 minutes.
7. Continue to cook chicken, flipping frequently so it doesn’t burn until the internal temperature is 165ºF. (about 25-30 minutes) Don’t walk away from it.
8. During the last 5 minutes of grilling brush the glaze on both sides of the chicken.
9. Remove from grill and garnish with the sesame seeds and green onions.