Sweet Chili Grilled Chicken (Printable)

Juicy grilled chicken with sweet, tangy chili glaze—ideal for summer cookouts.

# 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 (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 well combined. Divide the mixture in half—one portion for marinating and the other reserved for basting during grilling.
02 - Pat the chicken breasts thoroughly dry with paper towels. Brush evenly with olive oil and season both sides with salt and black pepper.
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 complete and even coating. Seal the bag or cover the dish and 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 grates with a high-heat cooking oil to prevent sticking.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken onto 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 when measured at the thickest part.
06 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice against the grain, then garnish with chopped cilantro and sesame seeds. Serve with fresh lime wedges alongside steamed jasmine rice or grilled vegetables.

# Expert Suggestions:

01 -
  • The glaze caramelizes on the grill and creates this sticky, glossy crust that people genuinely cannot stop eating.
  • It uses ingredients you probably already have lurking in your fridge door, which makes it a perfect last minute dinner hero.
  • The balance of sweet, tangy, and gently spicy works for picky eaters and heat lovers alike.
02 -
  • Never reuse the marinade that touched raw chicken as a finishing sauce, only baste with the portion you reserved separately before the chicken went in.
  • If your chicken breasts are very thick, pound them to an even thickness before marinating or they will burn on the outside before the center cooks through.
03 -
  • Freeze leftover glaze in an ice cube tray and drop a cube into stir fries or noodle bowls later in the week for instant flavor.
  • Toasting the sesame seeds in a dry skillet for about two minutes until they turn golden makes them taste nutty and far more fragrant than using them raw.

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