YIELD: 4 servings | TIME: 2 hours 30 minutes | ACTIVE TIME: 30 minutes
Honey Chicken Thighs with Tropical Chili Crunch

Honey Chicken Thighs with Tropical Chili Crunch


  • 2 lbs boneless skinless chicken thighs
  • 2 tsp salt
  • ½ cup Tropical Chili Crunch
  • ⅓ cup honey
  • 3 tbsp seasoned rice vinegar
  • ½ cup mint, torn



  1. Salt chicken thighs and set aside.
  2. Combine Tropical Chili Crunch, honey, and rice vinegar to create marinade.
  3. Marinade seasoned chicken thighs for 2 hours or overnight.
  4. Heat grill to 425 F and grill marinated thighs until fully cooked reaching 165 F internal temperature.
  5. Chop cooked chicken thighs, toss with torn mint, and serve over rice with more Tropical Chili Crunch.

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