Spicy Marinated Chicken Thighs

Thanks to Kamado Grill Recipes’ Rachel Benson for providing this amazing blog post!

Juicy Chicken Wings, Ready to Serve

First, measure out your marinade ingredients and whisk them together.

Next, put your chicken thighs (bone-in) in a ziplock bag and pour in marinade.  Make sure your bag is completely sealed and then toss to coat.  Refrigerate and let marinate for 2 hours or up to 3 hours.  I bought bone-in chicken thighs “skin up” and removed the skin from the chicken thighs before marinating.

This was my first time removing the skin from the chicken thighs and I must admit it was waay easier than I thought.  I can’t believe I’ve never done that before, huge grocery store savings are in store for me!

Preheat your grill to 450° F and put in your heat deflector.  Grill for 35-40 minutes on indirect heat or until internal temperature reaches 165° F.

When I grilled these, I also grilled a delicious assortment of vegetables as an easy side dish. Check out that recipe here.

All my grilling I do on my Saffire Grill. If you are interested in learning more about that kamado grill, check out their website; I highly recommend Saffire!


  • COOK TIME: 40M
  • 2 1/2 pounds chicken thighs
  • 4 garlic cloves, minced
  • 1/2 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup lime juice (about 2 limes)
  • 1/4 cup sriracha chili sauce
  • 1 tablespoon honey
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  1. Whisk together marinade ingredients. Transfer marinade to a plastic ziplock bag.
  2. Add chicken thighs to bag. Toss to coat. Refrigerate at least 2 hours (or up to 3 hours).
  3. Preheat grill to 450F. Grill on indirect heat for 35-40 minutes, or until internal temperature hits 165F.
  1. This recipe is mildly spicy. For added heat, increase the amount of sriracha chili sauce to 1/3 cup and add 1 teaspoon red pepper flakes.

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