Sweet Chili Grilled Chicken (Print Page)
Tender grilled chicken glazed with sweet, tangy chili sauce—ideal for summertime outdoor meals.
# What You Need:
→ 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 (gluten-free tamari if needed)
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 2 garlic cloves, minced
10 - 1 teaspoon freshly grated ginger
11 - 1 teaspoon fresh lime juice
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon sesame seeds
14 - Lime wedges for serving
# Directions:
01 - In a mixing bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and lime juice until fully combined. Set aside half of the mixture for basting during grilling.
02 - Pat the chicken breasts dry with paper towels. Rub both sides evenly with olive oil, then season with salt and black pepper.
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 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 any excess to drip off. Place on the hot grill and cook for 6 to 7 minutes per side, basting generously with the reserved glaze during the final minutes of cooking. Grill until the internal temperature reaches 165°F and the chicken is cooked through.
06 - Transfer the grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice against the grain, garnish with chopped cilantro and sesame seeds, and serve alongside lime wedges.
# Expert Tips:
01 -
- The glaze caramelizes into a sticky, glossy crust that tastes like something from a street market stall.
- It comes together in minutes but tastes like you spent all afternoon.
02 -
- Reserve half the marinade before it touches raw chicken so you have a safe glaze for basting.
- Do not skip the resting step because slicing too early turns juicy chicken dry.
03 -
- Pound the chicken to an even thickness before marinating so every piece finishes cooking at the same time.
- Let the glaze come to room temperature before basting so it spreads smoothly rather than clumping.