Sweet Chili Grilled Chicken Recipe
Juicy grilled chicken lacquered with Thai sweet chili, lime, and garlic. Fast to prep, huge flavor off the grill.
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Servings:
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
Variation: Swap thighs for pounded chicken breasts and grill 4–5 minutes per side. For extra tang, add 1 tbsp pineapple juice to the marinade. To bake, roast at 425°F for 18–20 minutes, broiling briefly to caramelize. Leftovers keep 3–4 days chilled; rewarm gently to avoid drying.
This recipe is an original creation inspired by classic Sweet Chili Grilled Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.