Print

Flavorful Maple Sriracha Grilled Chicken Thighs

maple sriracha grilled chicken thighs - featured image
Print Recipe

Sweet and spicy grilled chicken thighs glazed with a sticky maple sriracha marinade, paired with charred pineapple for a smoky tropical twist. Perfect for summer cookouts and quick dinners.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 1/3 cup pure maple syrup
  • 2 tablespoons sriracha sauce
  • 3 garlic cloves, minced
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons olive oil
  • 1 cup fresh pineapple chunks or slices (about 150 g)
  • Salt, to taste
  • Black pepper, to taste
  • Optional garnish: chopped fresh cilantro or green onions

Instructions

  1. Make the marinade: In a medium bowl, whisk together 1/3 cup (80 ml) pure maple syrup, 2 tablespoons (30 ml) sriracha sauce, 3 minced garlic cloves, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) fresh lime juice, and 2 tablespoons (30 ml) olive oil.
  2. Prepare the chicken: Pat 4-6 bone-in, skin-on chicken thighs dry with paper towels. Trim excess fat if needed, then season lightly with salt and black pepper. Add the chicken to the marinade bowl, turning to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Prep the pineapple: Cut fresh pineapple into chunks or slices about ¾ inch thick. Toss lightly with a teaspoon of olive oil and a pinch of salt. Set aside.
  4. Preheat the grill to medium-high heat, about 400°F (200°C). Oil the grates well to prevent sticking.
  5. Grill the chicken: Place chicken thighs skin-side down on the grill. Cook undisturbed for 6-8 minutes until the skin crisps and grill marks form. Flip and grill for another 5-6 minutes. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Baste occasionally with leftover marinade, avoiding flare-ups.
  6. Char the pineapple: Add pineapple pieces to the grill, cooking about 2-3 minutes per side until nicely charred and caramelized.
  7. Rest and serve: Remove chicken and pineapple from the grill. Let the chicken rest for 5 minutes to lock in juices. Garnish with chopped cilantro or green onions if desired. Serve chicken thighs alongside the smoky, sweet pineapple.

Notes

Do not flip chicken too soon to allow skin to crisp properly. Marinate for at least 30 minutes but no longer than 2 hours to avoid mushy texture. Use a spray bottle to control flare-ups caused by maple syrup glaze. Let chicken rest after grilling to lock in juices. Pineapple can be substituted with mango or peaches for seasonal variation. For gluten-free option, use tamari or coconut aminos instead of soy sauce.

Nutrition

Keywords: maple sriracha chicken, grilled chicken thighs, summer BBQ, sweet and spicy chicken, charred pineapple, easy grilled chicken

Find it online: https://rowanrecipes.com/flavorful-maple-sriracha-grilled-chicken-thighs-recipe-easy-and-perfect-for-summer/