Spicy Honey Grilled Chicken Recipe

Thinly slice the red onion. In a small bowl, whisk together red wine vinegar, water, sugar and kosher salt until sugar and salt dissolve. Add the sliced onions, toss to coat, and let sit at room temperature for at least 20 minutes (or refrigerate up to 2 hours). Drain before assembling.

Prepare the marinade: in a medium bowl whisk together olive oil, honey, sriracha, smoked paprika, ground cumin, minced garlic, lemon juice, kosher salt and black pepper until smooth.

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Add the thighs to the bowl with the marinade and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will increase flavor).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a gas or charcoal grill, oil the grates lightly to prevent sticking.

Remove the chicken from the marinade, letting excess drip off. Place chicken on the hot grill and cook 4–6 minutes per side, until nicely charred at the edges and the internal temperature reaches 165°F (74°C). During the last 1 minute of grilling, brush each piece with the extra honey to create a sticky glaze — watch carefully to avoid burning.

Transfer grilled chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips suitable for sandwich assembly.

Split the ciabatta rolls and lightly butter the cut sides. Toast cut sides on the grill or in a skillet until golden and crisp, about 1–2 minutes.

Spread about 1.5 teaspoons of mayonnaise on the bottom half of each toasted roll.

Layer romaine lettuce evenly on the mayonnaise, then add a few slices of tomato.

Place a generous portion of the sliced spicy honey grilled chicken on top of the tomato.

Top the chicken with a few tablespoons of the drained marinated red onion.

If using, sprinkle chopped cilantro or parsley over the onions, then close the sandwich with the top half of the ciabatta. Press gently, slice in half, and serve immediately.