Today is the first, full day of summer. What’s more summery than barbecued chicken? I am the “Thigh-Master”
Honey-Siracha Chicken Thighs
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
Heat grill to about 400 ºF.
In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
Next add in smoked paprika, red pepper flakes, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
Pat chicken thighs dry. Season with Kosher salt and fresh ground pepper on both sides.
Oil the grill grates with a wad of oil-soaked paper towels held with tongs.
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.
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. It’ll catch on fire and burn.
During the last 5 minutes of grilling brush the glaze on both sides of the chicken.
Remove from grill and garnish with the sesame seeds and green onions.