Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.