I’ve been waiting for this all winter…grilling season! It was postponed a bit this year due to a wet and stormy May so I’ll be making up for lost time. I have plenty of recipe ideas including pizza and some desserts that I compiled while I was waiting. I don’t know what it is about the grill. Meals just seem less stressful, easier to prepare, more relaxed… and I am all over that!
This is a recipe my brother Bobby makes all the time. I love spice so I thought I’d try it and see what he’s going on about and I wasn’t disappointed. Really good! Spicy from the sriracha and sticky sweet thanks to the honey, the skin crisped up nicely from the time on the grill, no time at all to prep…I’ll be making this all the time too!
2 packages of bone in, skin on chicken thighs, cleaned, trimmed of excess fat (I made enough for two thighs per person)
fresh ground black pepper
For the sauce:
1/2 cup clover honey
1 and 1/2 tsp sriracha (more if you want more spice)
Heat your grill on medium to 350 degrees. Clean, dry and trim excess fat from thighs. Season both sides with garlic salt, salt and pepper. Place skin side down on hot grill and leave for about 20 minutes. Flip leave to cook on that side about 20 minutes.
Combine the honey and sriracha in a small sauce pan on the grill to warm and make it easier to use. Brush the chicken on both sides with the sauce. Serve!