A flavorful and easy-to-make Thai-inspired chicken dish perfect for any occasion.
Combine the chicken thighs, onion powder, honey, Dijon mustard, soy sauce, and sriracha sauce in a ziploc bag.
Ensure the bag is sealed tightly to avoid any leaks during marination.
Place the bag in the refrigerator and let the chicken marinate overnight.
If you're short on time, marinate for at least 2 hours to infuse some flavor.
Preheat your grill to medium heat.
Clean and oil the grill grates to prevent sticking.
Grill the chicken thighs for about 6-8 minutes per side, or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Alternatively, preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper for easier cleanup.
Place the marinated chicken thighs on a baking sheet and bake for 20 minutes.
Flip the thighs halfway through cooking for even browning.
Turn the thighs over and bake for an additional 25 minutes.
Let the chicken rest for 5 minutes before serving to retain juices.
Serve the chicken thighs hot with your choice of sides.
Garnish with chopped cilantro or green onions for a fresh touch.
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