• 6tablespoons Sriracha sauce
  • 2tablespoons honey
  • 8bone-in chicken thighs, skinned
  • 2tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro


  1. Whisk together 2 tablespoons of the Sriracha sauce and the honey; set aside. Place the chicken in a resealable plastic bag and add remaining Sriracha sauce and the lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.
  2. Grill chicken on the greased rack of a covered gas or charcoal grill directly over medium heat for 30 to 35 minutes or until done (at least 175 degrees F), turning 3 or 4 times.
  3. Remove chicken to a platter; brush with honey mixture. Cover and let stand 5 minutes. Sprinkle with cilantro.

From the Better Homes and Gardens Test Kitchen

Or grill over indirect heat for 50 to 60 minutes, turning once.

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