Sweet Chili Grilled Chicken (Printable)
Juicy grilled chicken with sweet tangy chili glaze, perfect for summer cookouts and weeknight dinners alike.
# What You'll 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 (use gluten-free tamari if needed)
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 2 cloves garlic, 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
# 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 fully combined. Divide the mixture in half—one portion for marinating and one 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 half of the prepared marinade over the chicken, turning each piece to ensure even coating. Seal and refrigerate for 30 minutes to 2 hours for deeper flavor penetration.
04 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken on the grill and cook for 6 to 7 minutes per side, basting with the reserved glaze during the last few minutes of cooking, 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 chopped cilantro and sesame seeds. Serve alongside lime wedges.
# Expert Tips:
01 -
- The glaze doubles as a marinade and a basting sauce so every layer of flavor builds on the last one.
- It comes together in about half an hour which means you can pull this off on a Tuesday without thinking twice.
02 -
- Do not reuse the marinade that touched raw chicken for basting, only use the portion you set aside separately.
- If your grill runs hot keep a close eye on the glaze because the sugars can go from caramelized to burnt very quickly.
03 -
- Take the chicken out of the fridge fifteen minutes before grilling so it cooks evenly from edge to center.
- Brush the glaze on in thin layers during the last few minutes rather than slathering it all at once for the best caramelization.