Sweet Chili Grilled Chicken (Printable Version)
Juicy grilled chicken with a sweet, tangy chili glaze—ideal for summer cookouts and weeknight dinners alike.
# Ingredient List:
→ 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 garlic cloves, minced
10 - 1 teaspoon grated fresh ginger
11 - 1 teaspoon fresh lime juice
→ Garnish
12 - 2 tablespoons chopped fresh cilantro
13 - 1 tablespoon sesame seeds
14 - Lime wedges, for serving
# How to Make:
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. Drizzle with olive oil and season evenly with salt and black pepper on both 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 each piece to coat thoroughly. Refrigerate for 30 minutes to 2 hours for optimal flavor penetration.
04 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grill 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 generously with the reserved marinade during grilling. Cook until the internal temperature reaches 165°F.
06 - Transfer the grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice against the grain, then garnish with fresh cilantro and sesame seeds. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The marinade doubles as a glaze so every bite is layered with the same sweet, tangy, gently spiced flavor.
- It comes together with pantry staples you probably already have, which means no emergency grocery runs.
- Four ingredients for the chicken itself and you are halfway to dinner before you even preheat the grill.
02 -
- Never reuse the marinade that touched raw chicken as a finishing sauce unless you bring it to a full rolling boil first.
- Reserving half the marinade before it contacts the chicken is the safest and easiest way to guarantee a clean basting liquid.
03 -
- Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly from edge to center.
- Apply the final coat of reserved glaze during the last two minutes of grilling when the heat is slightly lower to prevent burning while still getting that lacquered finish.