Sweet and Spicy Thai Chicken Thighs on the Grill

Fire up the grill for this sweet and spicy Thai chicken recipe! Juicy chicken thighs are marinated and grilled to perfection in a bold, flavorful sweet chili sauce—perfect for an easy summer dinner.

Your New Favorite Grilled Chicken Recipe

This Sweet and Spicy Thai Chicken Thighs recipe is one of my all-time favorite ways to grill chicken in the summertime—and I have a feeling it’s about to become yours too! My mom and I came up with this recipe together, and it’s one we’ve made countless times—always measuring from the heart, never with a recipe. But it’s just too good not to share, so this time, I wrote it all down. Now you can enjoy it too!

These Thai-inspired grilled chicken thighs are juicy, bold, and perfectly balanced with sweet, tangy, and spicy flavors. The marinade combines sweet chili sauce, lime juice, honey, soy sauce, sriracha, garlic, and fresh ginger—creating a sticky glaze that caramelizes beautifully on the grill. Every bite is packed with zesty heat, a hint of sweetness, and that irresistible charred edge.

What You’ll Need

• Bone-in, skin-on chicken thighs: Juicy and flavorful, these hold up beautifully on the grill and stay tender while soaking up all that delicious sauce.
• Sweet chili sauce: Brings the perfect balance of sweetness and mild heat—this is the base of that signature Thai-inspired flavor.
• Coconut aminos or soy sauce: Adds savory umami depth. Use coconut aminos for a gluten-free option or soy sauce for classic richness.
• Lime juice: Brightens the marinade and adds a fresh, tangy kick to balance the sweet and spicy notes.
• Honey: Naturally sweet and helps the sauce caramelize beautifully on the grill.
• Sriracha: For that spicy kick! Feel free to adjust the amount based on your heat preference.
• Garlic paste: Adds bold, savory flavor that blends smoothly into the marinade. You can also use freshly minced garlic if preferred.
• Ginger paste: Warm and aromatic—ginger gives the marinade a fresh, zesty lift. Freshly grated ginger works too!
• Salt and pepper: Simple seasonings to enhance all the other flavors.
• Aluminum grilling pan: Perfect for cooking the chicken in the sauce on the grill, helping it stay juicy and flavorful before finishing with a direct sear.

Fire up the Grill! Let’s Make These Sweet and Spicy Thai Chicken Thighs

1. Preheat the grill to 425°F and lightly oil the grates to prevent sticking.
2. Make the marinade: In a mixing bowl, whisk together the sweet chili sauce, lime juice, coconut aminos, honey, Sriracha, ginger paste, and garlic paste until smooth and well combined.
3. Prep the chicken: Place the bone-in, skin-on chicken thighs in an aluminum grill pan. Pour the marinade over the chicken, making sure each piece is coated. Season generously with salt and pepper.
4. Grill + braise: Place the grill pan on the preheated grill. Cook the chicken, nestled in the sauce, for about 25 minutes with the grill lid closed. This gently braises the chicken in the flavorful sauce and helps it stay tender and juicy.
5. Sear for char: Once the chicken is nearly cooked through, transfer the thighs directly onto the grill grates. Sear for 3–5 minutes on each side, basting with the remaining sauce as they cook, until beautifully charred and fully cooked (internal temp should reach 165°F).

Recipe Notes For the Best Chicken

• Grill Pan Tip: Cooking the chicken in an aluminum grill pan allows it to gently braise in the sauce, keeping it extra tender and juicy before finishing with a quick sear.
• Sear for Flavor: Don’t skip the final step! Grilling the chicken directly on the grates adds a delicious char and caramelized edges that bring out the bold flavors.
• Make It Ahead: You can marinate the chicken in the sauce up to 24 hours in advance—perfect for prepping before a cookout or busy weeknight.
• Spice Level: Adjust the Sriracha to your heat preference. Want more heat? Add a little extra. Prefer it mild? Use less or skip it altogether.
• Serving Ideas: Serve this chicken with grilled corn, roasted potatoes, or seasonal veggies. It’s also great over rice or noodles, in lettuce wraps, or paired with a fresh cucumber salad or slaw.
  • Roasted Garlic and Parmesan Potatoes
  • Roasted Brussels Sprouts Salad
  • Grilled Veggie Skewers
  • Simple and Delicious Stir-Fried Broccoli
  • Spicy Pickled Cucumbers

More Summer Grilling Recipes

• Thai Marinated Chicken Skewers on the Grill
• Grilled Veggie Skewers
• Grilled Korean BBQ Chicken Thigh Lettuce Wraps

Sweet and Spicy Thai Chicken Thighs on the Grill

Fire up the grill for this sweet and spicy Thai chicken recipe! Juicy chicken thighs are marinated and grilled to perfection in a bold, flavorful sweet chili sauce—perfect for an easy summer dinner.

Print Recipe Pin Recipe Share

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Asian

Servings 8

Calories 325 kcal

Equipment

• Grilling Aluminum Pan

Ingredients

  

1x2x3x

• 7-8 bone-in, skin-on chicken thighs
• ½ cup sweet chili sauce
• juice of ½ a lime
• 2 tbsp coconut aminos or soy sauce
• 1 tbsp honey
• 1 tbsp Sriracha
• 1 tsp ginger paste
• 1 tsp garlic paste
• salt and pepper

Instructions

 

• Preheat the grill to 425°F and lightly oil the grates. In a mixing bowl, whisk together the sweet chili sauce, lime juice, coconut aminos, honey, Sriracha, ginger, and garlic. Place the chicken thighs in an aluminum grill pan, then pour the sauce mixture over the top. Season with salt and pepper.
• Place the grill pan on the preheated grill and cook the chicken, nestled in the sauce, for about 25 minutes. This helps the chicken braise gently and stay tender. Once nearly cooked through, transfer the thighs directly onto the grill grates. Sear for 3–5 minutes on each side, basting with the sauce as they cook, until beautifully charred and fully cooked.

Notes

• Grill Pan Tip: Cooking the chicken in an aluminum grill pan allows it to gently braise in the sauce, keeping it extra tender and juicy before finishing with a quick sear.
• Sear for Flavor: Don’t skip the final step! Grilling the chicken directly on the grates adds a delicious char and caramelized edges that bring out the bold flavors.
• Make It Ahead: You can marinate the chicken in the sauce up to 24 hours in advance—perfect for prepping before a cookout or busy weeknight.
• Spice Level: Adjust the Sriracha to your heat preference. Want more heat? Add a little extra. Prefer it mild? Use less or skip it altogether.
• Serving Ideas: Serve this chicken with grilled corn, roasted potatoes, or seasonal veggies. It’s also great over rice or noodles, in lettuce wraps, or paired with a fresh cucumber salad or slaw.
• Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently in a skillet over low heat with a splash of water or extra sauce to keep it moist. You can also reheat in the oven at 300°F or in the air fryer at 350°F for 4–6 minutes, until warmed through and slightly crispy on the edges.

Did You Make This Recipe?Mention @megans_meals_11 on Instagram or tag #megansmeals!

Share on Facebook Pin Recipe