Sriracha Grilled Chicken Thighs with Pineapple Salsa
Spicy, sweet, and supremely simple, these quick Sriracha Grilled Chicken Thighs should be your go-to dinner solution! Pairing them with a chunky Pineapple Salsa amps up the flavors and cools down the heat from the sriracha at the same time!
Course Main Course
Keyword grilled chicken thighs
Prep Time 20minutes
Cook Time 25minutes
Total Time 50minutes
4bone-in skin-on chicken thighs
½ teaspoonkosher saltto taste
½teaspoonblack pepperto taste
½cupsriracha hot sauce
1cuppineapplegrilled, finely chopped
Kosher saltto taste
Heat grill to medium high heat, about 400 degrees F. When the grill is hot, carefully spray the grates with cooking spray or rub with an olive oil soaked towel.
Bring chicken to room temperature. Pat chicken thighs dry, then season with salt and pepper to taste on both sides.
In a small saucepan set over medium heat, add butter. Once the butter is melted, Stir in garlic and ginger. Simmer about 1 minute, until fragrant. Whisk in Sriracha, honey, lime juice, and paprika. Stir to combine and allow to simmer for 4-5 minutes.
Place chicken thighs on grill, skin side down. Grill for about 5 minutes, then flip. Allow to grill on the other side for 4-5 minutes.
Flip again, basting the chicken skin with some of the sauce. Repeat this process, flipping and basting every 3-4 minutes to prevent burning, until the internal temperature is 165 degrees F (a total of 24-28 minutes).
Remove the chicken from the grill and, using a completely clean brush, baste the chicken with more sriracha sauce. Remove from grill and allow to rest for at least 5 minutes before serving.
While chicken is resting, prepare the salsa. Combine all of the diced and chopped ingredients in a large bowl. Toss gently with the lime juice and zest until combined. Season with a pinch or more of kosher salt to taste. Serve on the side or on top of the grilled chicken.