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6 tbsp sriracha sauce
2 tbsp honey
8 bone-in chicken thighs, skinned
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1. Whisk together 2 tbsp of the sriracha sauce and honey; set aside. Place chicken in a reusable plastic bag; add remaining sriracha sauce and lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.
2. Grill chicken on greased rack of a covered gas or charcoal grill directly over medium heat 30-35 minutes or until done, turning 3 or 4 times.
3. Transfer chicken to a platter; brush with sriracha-honey mixture. Cover; let stand for 5 minutes. Top with cilantro. Makes 4 servings.
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