Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 4 cloves minced garlic
  • 1 tsp cracked black pepper
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp sriracha
  • 1 tsp smoked paprika
  • 12 bone-in, skin-on chicken thighs

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a crisp skin.
  2. Whisk together the soy sauce, olive oil, apple cider vinegar, minced garlic, and black pepper.
  3. Place the chicken thighs in large Ziploc bags or glass bowls, pour in the marinade, massage into the meat, and refrigerate for at least 4 hours or overnight.
  4. Prepare a two-zone fire on the grill with a hot zone (direct heat) and a cool zone (indirect heat).
  5. Place the chicken skin-side down on the hot zone for 3–5 minutes until the skin is golden and rendered.
  6. Move the chicken to the cool zone and close the grill lid, roasting until the internal temperature reaches 160°F (71°C).
  7. Combine honey, ketchup, brown sugar, sriracha, and smoked paprika to create the glaze.
  8. Brush a thick layer of honey glaze over the chicken and return to the direct heat zone for 2 minutes per side until the sauce bubbles and turns mahogany.
  9. Remove from heat once the internal temperature reaches 175°F (79°C).