Sweet n’ Spicy Sesame Grilled Chicken Thighs

Prep Time 5

Cook Time 8

Servings People

3 tbsp soy sauce or tamari
2 tbsp rice vinegar (or use apple cider vinegar)
1 tbsp sriracha
1 tbsp toasted sesame oil
3 tbsp honey
2 lbs boneless skinless chicken thighs
1 teaspoon cornstarch or tapioca starch*
*I prefer cornstarch here because it’s less gloppy, but both work.
No grill? Roast the chicken in a 450F oven for about 10-15 minutes, brushing the glaze on during the last 3 minutes

Heat your grill on high heat for at least 10 minutes, then reduce to medium-high.
In a small microwavable bowl, whisk together the soy sauce, vinegar, sriracha, sesame, and honey. The honey doesn’t mix in very well unless it’s warm, so pop the marinade in the microwave for 10-15 seconds and mix again. Take about 2 tablespoons of the mixture and add it to a medium bowl along with the chicken and toss to coat.
Add the cornstarch or tapioca to the remaining marinade and whisk it in. Microwave for about 1 minute, stirring halfway through. The marinade should now be a nice thick glaze that coats a spoon.
Grill the chicken for about 5 minutes on one side, or until you get nice grill marks. Flip the chicken and then brush the reserved glaze generously on top. Cover the grill and grill for 2-3 more minutes, or until nice and charred/browned on the bottom (do not flip again!).
Serve the chicken with any extra glaze on the side.

Substitutions:

To make vegetarian, use portobello mushrooms on the grill or bake slabs of tofu. Use the glaze just as you would on the chicken, brush it on towards the end of cooking.
To make vegan, see above + sub maple syrup for honey

Warm up leftover chicken in the microwave until warmed through.
Add to salads or bowls all week!
Cook some jasmine rice and top with pickled cucumbers (toss cucumbers with vinegar and salt) and sliced up chicken. Drizzle soy sauce or tamari over top along with sesame seeds or peanuts and sriracha for a yummy bowl!