Sweet Chili Grilled Chicken Recipe
This grilled sweet chili chicken is sticky, a little spicy, and wildly easy — the kind of dinner that feels fancy but actually comes together while you’re half-distracted making a grocery list and wrestling with a school lunch. The sauce clings to the chicken in glowing, caramelized patches, and it’s one of those meals everyone fights over the leftovers of (if there are any). Try it because it’s forgiving, fast, and refuses to be boring.
My little family absolutely loses it for this. My husband will literally open the fridge at midnight and stare at the container like it’s a prize, which is both endearing and slightly judgmental. We used to save this for weekend grilling but now it’s a weekday mainstay — quick enough after work and impressive enough when company shows up last-minute. Once I mistakenly added extra chili and we all cried-laughed through dinner; now that “too spicy” batch is the one the kids request.
Why You’ll Love This Sweet Chili Grilled Chicken Recipe
– Hits salty, sweet, and spicy all at once without being fussy.
– Great for weeknights because it comes together with pantry-friendly staples.
– Holds up well as leftovers — tastes great cold on salads or reheated for lunch.
– Can be scaled up for a party or cut down for a lazy two-person dinner.
Kitchen Talk
I burned the first pan of this recipe because I was trying to out-grill a sunset and forgot the sauce needed babysitting. Lesson learned: sweet stuff caramelizes fast. Another time I swapped the usual sweetener for maple because our pantry looked like a sad diner — it made everything deeper and a little smokier, and I never went back. Also, this sauce is happiest with a hot grill or a screaming-hot skillet; gentle heat makes it polite and flat. Loud heat = personality.
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Shopping Tips
– Protein: Choose boneless, skin-on chicken if you want extra crisp; boneless, skinless is fine for quick weeknights.
– Sweeteners: Use honey or light brown sugar — honey gives a glossy finish, brown sugar gives caramel notes.
– Spices: Pick a chili sauce or flakes you actually like on toast; it’ll show up here. For milder heat, grab a sweet chili sauce labeled “mild.”
– Fats & Oils: Neutral oil like canola or avocado will help the sauce stick and prevent flare-ups if you grill.
– Fresh Herbs: Cilantro or green onions brighten the finished dish—buy a small bunch so it doesn’t go limp in the crisper.
Prep Ahead Ideas
– Marinate the chicken the night before in the sauce so the flavors get cozy; keep it in a shallow container or zip-top bag.
– Whisk the sauce and store in a jar in the fridge; just heat and brush when you cook.
– Chop any garnish (scallions, cilantro) and stash in a small airtight container for quick assembly.
Time-Saving Tricks
– Use boneless chicken to shave off cooking time and skip carving.
– Buy pre-minced garlic or use a garlic press when your hands are full with life.
– Grill everything at once on a sheet pan under the broiler if weather, babysitting, or patience are against you.
– Don’t rush the glaze step — a quick rest off the heat lets it thicken and stick.
Common Mistakes
– Over-charred edges from too-high heat: I did this and had to shave off burnt bits — move pieces away from flames or lower heat.
– Sauce too thin: simmer a bit longer off the chicken to reduce, or whisk in a small slurry if you’re desperate.
– Undersalted chicken before glazing: it’ll taste flat — season the meat early.
– Adding sauce too early: it can burn; reserve some sauce to brush near the end for that perfect sticky finish.
What to Serve It With
– Steamed jasmine rice or coconut rice to sop up the sticky sauce.
– A crunchy salad with cucumber and carrot to cut the sweetness.
– Charred broccolini or grilled corn for texture contrast.
– Pickled red onions or quick-pickles to add acid and snap.
Tips & Mistakes
– Brush sauce on late in cooking to prevent burning.
– Taste the sauce before glazing and adjust sweetness or heat to your mood.
– If it tastes flat, a splash of rice vinegar or lime fixes everything.
– Don’t skip resting — it helps juices redistribute.
Storage Tips
Leftovers live happily in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet with a teaspoon of oil or under a broiler to re-crisp edges — microwave works in a pinch but makes the skin floppy. Cold? Eat it over a salad or in a sandwich for breakfast if you’re my husband (no judgment). Freezing is fine for sauce-coated cooked chicken; wrap tight and use within 2 months.
Variations and Substitutions
– Chicken thighs are juicier and more forgiving than breasts — use them if you like richer flavor.
– Swap honey for brown sugar or maple for a different sweetness profile.
– Tamari or low-sodium soy works instead of regular soy for less salt.
– Shrimp cooks faster and soaks up the glaze nicely; watch the time.
– If you don’t have sweet chili sauce, mix chili flakes + honey + a touch of rice vinegar + ketchup as a backup.
Frequently Asked Questions
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Sweet Chili Grilled Chicken Recipe
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs
- 0.75 cup Thai sweet chili sauce
- 2 tbsp low-sodium soy sauce
- 1.5 tbsp fresh lime juice for the marinade
- 1 tbsp rice vinegar
- 2 tsp honey
- 1.5 tsp minced garlic
- 1 tsp grated fresh ginger
- 0.5 tsp crushed red pepper flakes optional, for heat
- 1 tbsp neutral oil for the marinade
- 1 tbsp vegetable oil for oiling grill grates
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp sliced green onions for garnish
- 1 tsp toasted sesame seeds for garnish
- 1 tbsp fresh lime juice for finishing
Instructions
Preparation Steps
- Whisk sweet chili sauce, soy, 1½ tbsp lime juice, rice vinegar, honey, garlic, ginger, red pepper, and 1 tbsp oil. Reserve 1/4 cup for glazing.
- Pat chicken dry, season with salt and pepper, then coat with the remaining marinade. Chill 20–30 minutes.
- Preheat grill to medium-high. Clean and oil grates with the vegetable oil.
- Grill chicken 5–6 minutes per side until charred in spots and 165°F inside. Brush with reserved glaze during the last 2 minutes.
- Rest 5 minutes. Sprinkle green onions and sesame, then drizzle the remaining 1 tbsp lime juice. Serve hot.
Notes
Featured Comments
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“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“New favorite here — will make again. crusty was spot on.”
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“New favorite here — turned out amazing. morning favorite was spot on.”
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If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
