Sweet Chili Grilled Chicken (Print version)
Juicy grilled chicken with a sweet, tangy chili glaze—ideal for summer cookouts and weeknight dinners alike.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Sweet Chili Marinade & Glaze
05 - 1/2 cup sweet chili sauce
06 - 2 tablespoons soy sauce (use gluten-free soy sauce if needed)
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 teaspoon fresh lime juice
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon sesame seeds
14 - Lime wedges for serving
# Cooking steps:
01 - In a mixing bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and lime juice until well combined. Set aside half of the mixture for basting during grilling.
02 - Pat the chicken breasts dry with paper towels. Rub evenly with olive oil, salt, and black pepper on all sides.
03 - Place the seasoned chicken in a resealable plastic bag or shallow dish. Pour the remaining half of the marinade over the chicken, turning to coat evenly. Refrigerate for 30 minutes to 2 hours for deeper flavor penetration.
04 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing excess to drip off. Place on the hot grill and cook for 6 to 7 minutes per side, basting with the reserved marinade during the last few minutes of cooking, until the internal temperature reaches 165°F.
06 - Transfer the chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice and garnish with chopped cilantro and sesame seeds. Serve with lime wedges alongside.
# Tips from flavorandfeast:
01 -
- The glaze walks a perfect line between sweet heat and tangy brightness that makes everyone reach for seconds.
- It comes together with pantry staples in minutes but tastes like something you would order at a restaurant.
02 -
- If you baste too early the sugars will burn before the chicken cooks through so wait until the final minutes.
- Reserving half the marinade before it touches raw chicken gives you a safe glaze for basting.
03 -
- Pound the chicken to even thickness before marinating so every piece finishes cooking at the same time.
- Apply the final coat of glaze right as you pull the chicken off the grill for maximum stickiness and shine.