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Best Sticky Honey Sriracha Grilled Chicken with Sesame Slaw

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This Sticky Honey Sriracha Grilled Chicken with Sesame Slaw is the ultimate summer meal—sweet, spicy, and smoky chicken paired with a cool, crunchy slaw. Ready in about 30 minutes, it’s a crowd-pleaser that’s perfect for backyard grilling.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1/3 cup (113g) honey
  • 3 tablespoons (45ml) Sriracha
  • 3 tablespoons (45ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Salt and black pepper to taste
  • 1/2 head green cabbage, shredded
  • 2 medium carrots, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 4 green onions, sliced
  • 2 tablespoons toasted sesame seeds
  • 3 tablespoons (45ml) rice vinegar (for slaw dressing)
  • 1 tablespoon (15ml) soy sauce (for slaw dressing)
  • 2 tablespoons (30ml) toasted sesame oil (for slaw dressing)
  • 1 tablespoon (15ml) honey (for slaw dressing)
  • 2 tablespoons (30g) mayonnaise
  • Juice from 1/2 lime

Instructions

  1. Make the Glaze/Marinade: In a small saucepan, whisk together honey, Sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat. Let it bubble for 2-3 minutes until slightly thickened. Remove from heat. Reserve about 1/4 cup of this glaze in a separate bowl for basting later.
  2. Marinate the Chicken: Place chicken thighs in a large bowl or zip-top bag. Pour the remaining warm glaze (not the reserved portion) over the chicken. Toss to coat. Let sit at room temperature for 15 minutes while you prep the slaw.
  3. Prepare the Sesame Slaw: In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and mayonnaise until smooth. Add shredded cabbage, carrots, red bell pepper, and green onions. Toss until well coated. Cover and refrigerate.
  4. Preheat the Grill: Heat grill to medium-high heat (about 400°F / 200°C). Clean grates and oil lightly with a paper towel dipped in vegetable oil.
  5. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Season both sides with salt and pepper. Place on hot grill. Cook for 5-6 minutes per side, without moving too much, until you get grill marks.
  6. Baste with Glaze: During the last 2-3 minutes of grilling, baste chicken with reserved glaze. Flip and baste the other side. Watch closely to prevent burning.
  7. Check for Doneness: Chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  8. Rest and Serve: Transfer chicken to a clean plate and let rest for 5 minutes. Serve over a bed of sesame slaw. Sprinkle with extra sesame seeds and a squeeze of fresh lime juice.

Notes

For best results, don’t overcrowd the grill. The glaze can burn easily due to honey; keep heat at medium-high. Always simmer the basting glaze separately from the raw marinade for food safety. The slaw is best eaten within 2 days. Leftover chicken can be reheated in a skillet.

Nutrition

Keywords: sticky honey sriracha grilled chicken, sesame slaw, grilled chicken, honey sriracha, summer grilling, chicken thighs, Asian slaw

Find it online: https://sagestirs.com/best-sticky-honey-sriracha-grilled-chicken-with-sesame-slaw/