Honey Sriracha Grilled Chicken
Serves 8
Directions
- 1Light a full chimney of charcoal and pour the hot coals onto one side of the Char-Griller Kettle Grill to set up for two-zone cooking.
- 2Open both the top and bottom vents fully.
- 3While the grill heats up, season both sides of the chicken thighs with SPG (salt, pepper, garlic).
- 4Once the grill is hot, place the chicken thighs directly over the coals and close the lid.
- 5Let them cook for 2 minutes.
- 6In a small pot, combine butter, honey, sriracha, garlic, and soy sauce.
- 7Warm the mixture to create your glaze.
- 8Flip the thighs and cook for another 2 minutes with the lid closed.
- 9Check the internal temperature.
- 10If the thighs have reached 170°F and developed a nice char, move them to the cooler side of the grill.
- 11If not, keep flipping them over the coals until they do.
- 12Dip each thigh into the glaze using tongs, then return to the hot side of the grill.
- 13Flip every 30 seconds to build up layers of glaze without burning.
- 14Re-dip as needed.
- 15Once the glaze is set and the chicken is cooked through, pull them off the grill and serve.
Ingredients
- 0.5 cup Butter
- 3 pounds Chicken Thighs, boneless and skinless
- 2 tablespoons Garlic, minced
- 0.5 cup Honey
- 4 tablespoons SPG (Salt Pepper Garlic Blend)
- 0.5 cup Siracha
- 2 tablespoons Soy Sauce
Equipment
Char-Griller Kettle Grillcharcoal chimneysmall pottongs
Tips
- The Char-Griller 22-Inch Kettle Charcoal Grill and Smoker is ideal for two-zone cooking, allowing for direct heat searing and indirect cooking to prevent burning.
- Honey and sriracha create a sweet-heat combination that caramelizes beautifully over high heat.
- Mastering two-zone cooking on a charcoal kettle grill helps achieve crispy exterior and juicy interior for chicken thighs.
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