First, trim excess skin from the chicken thighs. Sprinkle both sides lightly with salt and pepper. Set aside in a large dish.
Next, in a medium-sized bowl, whisk together the honey, sriracha, garlic, vinegar, soy sauce, and ginger.
Pour about two-thirds of the mixture over the chicken. Reserve the remainder of the sauce for later.
Using tongs or a fork, toss and turn the chicken pieces until all sides are coated in the sauce. Cover with plastic wrap or a lid and refrigerate the chicken for at least 1 hour.
When you are ready to cook, heat your grill to about 350. Make sure the grates are well oiled.
Shake the excess marinade off of the chicken, removing large pieces of garlic so they do not burn. Place the chicken skin side down and let sear for 2 – 3 minutes.
Cook and rotate the chicken, searing each side. Turn FREQUENTLY until done. Baste every few minutes with the reserved sauce, turning and cooking to create a nice glaze.
The chicken is done when the meat near the bone is no longer pink and juices run clear. Cook to an internal temperature of 165 degrees using a digital thermometer.
Finally, transfer the chicken to a serving platter. Cover with foil and rest for 5 minutes. Sprinkle with sesame seeds (optional) and serve hot.
Watch your grill temperature carefully and be sure to turn the chicken often. Since the marinade and sauce contains honey, it can burn quickly.If you prefer you can start this recipe on the grill, then transfer to a 375 degree oven to finish the cooking and basting. I like to use a broiler pan for this method.Honey Sriracha Chicken can also be prepared on the stove in a large skillet.