Honey Sriracha Chicken

Step 1

Whisk the marinade ingredients together in a large bowl or freezer bag. Remove 1/4 cup (to use later to baste chicken). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.

Step 2

When ready to cook, let chicken sit at room temperature for 15-30 minutes.

Step 3

Generously grease and preheat the grill to medium heat, 375 degrees F.

Step 4

Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 175 degrees F for thighs, 165 F for breasts.)

Step 5

Bush chicken with reserved marinade and let rest 5 minutes before serving.

Step 6

Line a baking sheet with foil and spray with cooking spray.

Step 7

Add chicken to baking sheet so they aren’t touching.

Step 8

Bake at 375 degrees F for 30 minutes or until internal temperature reaches 175 degrees F for thighs, 165 F for breasts. Bush chicken with reserved marinade and let rest 5 minutes before serving.

Step 9

Let chicken rest 5 minutes before slicing.

Step 10

The chicken will char more due to honey so I recommend using an indoor grill pan. Grease an indoor grill pan or heat 1 tablespoon oil in a large nonstick skillet over medium heat.

Step 11

Working in batches, remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.

Step 12

Turn chicken over, cover, and reduce heat to medium-low. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Transfer chicken to a plate/cutting board. Bush chicken with reserved marinade and let rest 5 minutes before serving.