Sweet chili sauce, soy sauce, sriracha, and more blend together to create a medley of deliciously bold flavors that make this grilled chicken recipe one of my all time favorites!
½cup(118ml)sweet chili sauce(Mae Ploy Sweet Chili Sauce if you can find it or something similar)
¼cup(59ml)low sodium soy sauce
2tablespoonssriracha
¼cup(59ml)apple cider vinegar
Heaping tablespoon of minced garlicabout 5 cloves of garlic
Instructions
Whisk sauce/marinade ingredients together in a large bowl. Add chicken thighs to the bowl and marinate for at least 2 hours.
When ready, preheat outdoor grill to high. Place chicken thighs onto grill and cook on one side until it is ready to flip. Reserve ½ cup of marinade to brush onto chicken thighs throughout the grilling process. Cook chicken until internal temperature reaches 165 °F (74 °C)
While the chicken thighs are grilling, in a small sauce pot, pour the remaining marinade in and bring to a gentle boil. Let gently boil/simmer until sauce has thickened, reduced by half.
Serve chicken with additional glaze/sauce brushed on top and save additional sauce for dipping. Garnish with green onions on top.