Honey-Lime Sriracha Chicken Thighs

Recteq's Jody Flanagan shares a finger licking good grilling recipe

Sweet, spicy, and finger licking good! These Honey-Lime Sriracha Chicken Thighs bring the heat, and they’re the perfect recipe to kickstart your summer. If heat isn’t your thing, don’t worry; just leave out the Sriracha or substitute a milder hot sauce. This is one of those chicken recipes that goes quick when you have company over!

I think the key is to start with farm raised bone-in, skin-on chicken thighs. The richer, dark meat pairs well with the lime and cilantro. You can substitute chicken breasts or boneless, skinless thighs, but you’re really missing out on the flavor that both the bone and skin bring to the table. 

The sauce for this chicken is a showstopper. You likely already have all of the ingredients in some form in your pantry or refrigerator. It can also be used as a marinade. If you choose to marinate your chicken, place it in a Glad bag and marinate in your refrigerator for at least 6 hours. Make sure to set some aside for use as a dipping sauce. 

I just love the flavor of grilled chicken thighs... My grill of choice is my RT-700 pellet grill from recteq. I also really like pairing Kingsford Cherrywood pellets with this dish because it helps add some extra sweetness and color to the chicken that rounds out all of the flavors we’re packing in. My grill lights itself, maintains the temperature, and even imparts incredible smoke flavor all while I’m inside playing with my kids. With its built in WiFi, I can even monitor my cook from anywhere in the world on my recteq app. It’s the way of the future y’all! 

While most folks take the chicken off the grill at 165ºF internal (which is totally safe to do), I like to take the internal temperature up to 175-180ºF. This allows you to render more fat in the protein, thereby creating a juicier end product. Make sure you have a reliable thermometer in order to ensure food safety; I used the meat probes that came standard with my recteq. This dish pairs well with an ice cold Shiner Bock beer and a fresh arugula salad or Asian style veggies. 

Enjoy, and follow me on all social media @bbqdadjody!

Serves: 4-5

Prep Time: 10 minutes

Cook Time: 45 minutes 


6-8 Bone in, skin on chicken thighs

1 tbsp Jody’s Asian Persuasion Rub available at

2 tbsp roughly cut cilantro

Sauce ingredients:

6 tbsp unsalted butter

2 tbsp minced ginger

2 tbsp minced garlic

2 tbsp brown sugar

1 tsp Jody’s Asian Persuasion Rub

1/2 cup honey

1/2 cup Sriracha sauce

1 lime juiced


Preheat recteq pellet grill to 450 ºF with a medium saucepan inside

Melt butter in pan and add garlic and ginger.

When the garlic and ginger becomes fragrant add the remaining ingredients and mix well. 

Bring to a boil, remove from heat and set aside. 

Turn grill down to 375ºF.

Trim excess skin and fat from chicken thighs and season thighs with Jody’s Rub.

Place chicken on grill skin side down.

Cook until an internal temperature of 160ºF internal has been reached. (About 35 minutes)

Flip chicken, apply sauce, and cook chicken until an internal of 170ºF. (About 15 more minutes)

Plate and garnish with cilantro.

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