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Sriracha Sweet and Spicy Grilled Chicken

Grilled Sriracha Sweet Chili Chicken

Grilled Sriracha Sweet Chili Chicken is perfect balance of savory, sweet, and spicy grilled chicken. Chicken marinaded in soy and herbs, grilled to perfection, and finished with a sweet chili, sriracha, and citrus glaze.
Course Entree
Cuisine American, Grilled/Smoked Meat
Keyword spicy grilled chicken, sriracha chicken, sweet chili chicken
Servings 6 servings


  • 2 1/2 lbs chicken pieces, legs and thighs

For the marinade:

  • 1/2 cup soy sauce
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic, crushed
  • 1 large rosemary sprig

For the Glaze:

  • 1 cup Thai sweet red chili sauce
  • 2 tablespoons Sriracha sauce
  • 1/4 cup fresh squeezed orange juice
  • 1 pinch of orange zest, grated (about 1/4 teaspoon)


For the Marinade:

  • Combine all marinade ingredients in a bowl. Mix together and taste and adjust flavors to your preference. Place marinade in a large gallon size bag. Add the chicken and seal the bag. Place in refrigerator for a minimum of one hour and up to four hours.

For the Glaze:

  • Combine all ingredients in a medium size bowl. Mix together. Taste and adjust to your preference.

To Make the Chicken:

  • Preheat grill with indirect coals using a charcoal chimney starter method.
  • Remove chicken from marinade and discard marinade.
  • Place chicken on grill over direct heat and watch closely to avoid flare ups, rotate and flip frequently to get the crusty exterior and avoid burning.
  • Place chicken on the indirect side of the grill and cover for up to 15 minutes or until the internal temperature of the chicken is 155 degrees.
  • When temperature is 155 degrees brush your glaze over the chicken on all sides and place back on indirect side of grill and cover.
  • Remove chicken when the internal temperature is 165 degrees. Re-glaze once more, and cover loosely with foil for about 10 minutes and then serve.
  • Serve with rice and roasted vegetables.