Honey Sriracha Grilled Chicken Legs – Sweet, Spicy, and Perfectly Charred

These Honey Sriracha Grilled Chicken Legs hit that ideal balance of sweet heat with a sticky glaze you’ll want on everything. They’re quick to prep, big on flavor, and perfect for weeknights or weekend cookouts. The skin crisps up beautifully while the inside stays juicy and tender.

Serve them with rice, a crunchy slaw, or grilled corn, and you’re set. If you like bold flavors without a ton of fuss, this one’s a keeper.

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Honey Sriracha Grilled Chicken Legs - Sweet, Spicy, and Perfectly Charred

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings: 4 servings

Ingredients

• 8 chicken legs (drumsticks), skin on
• 1/3 cup honey
• 3 tablespoons sriracha (adjust to taste)
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon lime juice (plus extra wedges for serving)
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger (optional but great)
• 1 tablespoon neutral oil (canola, avocado, or grapeseed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Sesame seeds and chopped cilantro for garnish (optional)

Instructions

• Prep the chicken: Pat the drumsticks dry with paper towels. Dry skin means better browning and crisping.
• Make the marinade: In a bowl, whisk together honey, sriracha, soy sauce, rice vinegar, lime juice, garlic, ginger, oil, salt, and pepper.
• Marinate: Add chicken to a large zip-top bag or bowl.Pour in two-thirds of the marinade. Reserve the remaining third for glazing. Marinate for at least 30 minutes or up to 8 hours in the fridge.
• Preheat the grill: Heat to medium (about 375–400°F).Clean and oil the grates to prevent sticking.
• Grill over indirect heat: Arrange the chicken on the cooler side of the grill. Cover and cook for 15–18 minutes, turning once, until the internal temperature hits about 150°F.
• Move to direct heat and glaze: Shift the chicken to the hotter side. Brush with the reserved marinade and grill 2–3 minutes per side, basting and turning until caramelized and the internal temperature reaches 175–180°F for juicy, tender legs.
• Rest and garnish: Let the chicken rest 5 minutes.Sprinkle with sesame seeds and cilantro, and serve with lime wedges.

What Makes This Special

This recipe layers flavor from the start with a simple marinade that doubles as a glaze. The sriracha brings warmth, the honey adds shine and sweetness, and a splash of lime wakes everything up.

Grilling adds smoky edges and caramelization you can’t get in the oven alone. It’s straightforward, fast, and totally satisfying.

What You’ll Need

• 8 chicken legs (drumsticks), skin on
• 1/3 cup honey
• 3 tablespoons sriracha (adjust to taste)
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon lime juice (plus extra wedges for serving)
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger (optional but great)
• 1 tablespoon neutral oil (canola, avocado, or grapeseed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Sesame seeds and chopped cilantro for garnish (optional)

Step-by-Step Instructions

1. Prep the chicken: Pat the drumsticks dry with paper towels. Dry skin means better browning and crisping.
2. Make the marinade: In a bowl, whisk together honey, sriracha, soy sauce, rice vinegar, lime juice, garlic, ginger, oil, salt, and pepper.
3. Marinate: Add chicken to a large zip-top bag or bowl.

   Pour in two-thirds of the marinade. Reserve the remaining third for glazing. Marinate for at least 30 minutes or up to 8 hours in the fridge.

4. Preheat the grill: Heat to medium (about 375–400°F).

   Clean and oil the grates to prevent sticking.

5. Grill over indirect heat: Arrange the chicken on the cooler side of the grill. Cover and cook for 15–18 minutes, turning once, until the internal temperature hits about 150°F.
6. Move to direct heat and glaze: Shift the chicken to the hotter side. Brush with the reserved marinade and grill 2–3 minutes per side, basting and turning until caramelized and the internal temperature reaches 175–180°F for juicy, tender legs.
7. Rest and garnish: Let the chicken rest 5 minutes.

   Sprinkle with sesame seeds and cilantro, and serve with lime wedges.

Keeping It Fresh

Leftovers keep well for 3–4 days in an airtight container. Reheat gently in a 325°F oven for 10–12 minutes or in a covered skillet over low heat. If the glaze thickens in the fridge, a squeeze of lime or a teaspoon of warm water loosens it up.

For meal prep, remove meat from the bone and toss with extra sauce for bowls or wraps.

Benefits of This Recipe

• Big flavor, minimal effort: A short marinade pulls more than its weight.
• Budget-friendly: Drumsticks are inexpensive and forgiving on the grill.
• Customizable heat: Adjust sriracha to your comfort level.
• Balanced nutrition: High in protein with a modest, flavorful glaze.
• Great for crowds: Scale up easily and grill in batches.

Common Mistakes to Avoid

• Skipping the dry-off: Wet skin steams instead of crisps.
• Only cooking over high heat: Start indirect to cook through, then finish hot to char and glaze.
• Using all the marinade on raw chicken: Always reserve clean marinade for glazing to avoid cross-contamination.
• Undercooking: Drumsticks shine at 175–180°F; they’re more tender than at 165°F.
• Too much sugar too early: Glaze at the end to prevent burning.

Recipe Variations

• Extra sticky: Simmer the reserved marinade for 2–3 minutes to thicken before brushing.
• Smoky twist: Add 1 teaspoon smoked paprika or grill over a small handful of wood chips.
• Miso magic: Stir in 1 tablespoon white miso for savory depth.
• Air fryer option: Cook at 380°F for 22–26 minutes, flipping halfway. Brush with glaze in the last 5 minutes.
• No sriracha? Swap with gochujang or your favorite hot sauce; adjust honey to taste.

FAQ

Can I bake these instead of grilling?

Yes. Bake at 400°F on a lined sheet for 35–40 minutes, flipping halfway.

Brush with the reserved glaze in the last 5–8 minutes and broil briefly to caramelize.

How spicy is this?

Medium heat. For milder chicken, reduce sriracha to 1–2 tablespoons and add a bit more honey. For extra heat, add red pepper flakes or a dash of hot chili oil.

Can I use chicken thighs or wings?

Absolutely.

Bone-in thighs cook in about 30–35 minutes at similar temps. Wings take less time; start checking around 22 minutes and glaze at the end.

Is marinating overnight necessary?

Not required. Even 30 minutes helps.

Overnight gives deeper flavor, but don’t exceed 12 hours to keep the texture pleasant.

What sides pair well?

Try coconut rice, grilled pineapple, cabbage slaw with lime, sesame green beans, or roasted sweet potatoes. The bright, fresh sides balance the sweet heat.

Wrapping Up

Honey Sriracha Grilled Chicken Legs are simple, bold, and reliably delicious. With a quick marinade, smart grilling, and a glossy finish, you get juicy chicken with just the right kick.

Make a double batch—you’ll want leftovers for tomorrow’s lunch.