Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs or 680 g)
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons soy sauce (30 ml)
  • 2 tablespoons honey (30 g)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • ½ teaspoon crushed red pepper flakes (2 g)
  • Salt and pepper to taste
  • ¼ cup ketchup (60 g)
  • 2 tablespoons honey (30 g)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon Sriracha or hot sauce (5 ml)

Instructions:

  1. In a large mixing bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, garlic powder, smoked paprika, red pepper flakes, salt, and pepper. Add chicken thighs to the marinade; ensure they are well coated. Cover and refrigerate for at least 30 minutes.
  2. Preheat the grill to medium-high heat (about 400°F or 200°C).
  3. In a small bowl, mix together ketchup, honey, soy sauce, and Sriracha.
  4. Remove chicken from marinade and discard the marinade. Place chicken thighs on the grill; cook for 6-7 minutes on each side, basting with the glaze during the last few minutes of grilling. Cook until internal temperature reaches 165°F (74°C).
  5. Remove chicken from the grill and let it rest for 5 minutes before slicing. Serve hot.