Sweet Chili Grilled Chicken (Printable)

Juicy grilled chicken with a sweet, tangy chili glaze—ideal for summer cookouts and easy weeknight dinners.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
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 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 dry with paper towels. Rub each breast evenly with olive oil, then 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 even coating. Seal and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
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. Discard the used marinade. Place the chicken 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 when measured with a meat thermometer.
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 grilled vegetables or steamed jasmine rice.

# Expert Tips:

01 -
  • The glaze caramelizes on the grill and creates this gorgeous lacquered crust that looks like you tried way harder than you actually did.
  • You probably have most of the ingredients sitting in your pantry right now, which makes this dangerously easy to pull off on a weeknight.
  • It doubles effortlessly for a crowd and honestly tastes even better when made for friends standing around a hot grill with drinks in hand.
02 -
  • Reserve half the marinade before the raw chicken touches it, because you need that clean portion for basting and serving without any food safety worries.
  • Do not skip the resting step or every slice you cut will leak juice and the chicken will taste drier than it actually is.
03 -
  • Baste in the last 3 minutes of grilling, not earlier, because the sugars in the honey and chili sauce will burn if exposed to the heat for too long.
  • Let the glaze mixture sit for 10 minutes before using it so the garlic and ginger have time to infuse their flavor throughout the liquid.

Go Back