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This sweet chili chicken has become my go-to recipe for weeknight dinners that need a burst of flavor. The perfect balance of sweet and spicy elements transforms ordinary chicken into something truly memorable that both kids and adults can enjoy.
I first made this recipe when looking for an alternative to takeout during a busy work week. The family couldn't stop raving about it, and now it's requested at least twice a month at our dinner table.
Ingredients
- Boneless skinless chicken breasts Choose plump, evenly sized pieces for consistent cooking
- Sweet chili sauce The star ingredient providing perfect sweet heat balance
- Low sodium soy sauce Adds umami depth without making the dish too salty
- Apple cider vinegar Brings brightness and helps tenderize the chicken
- Corn oil Has a high smoke point ideal for grilling
- Fresh lime juice Adds essential acidity and freshness
- Fresh garlic Always mince yourself for the most vibrant flavor
- Fresh ginger Grates easily when stored in the freezer
- Salt and black pepper Season to your preference
Step-by-Step Instructions
- Prepare the marinade
- Combine sweet chili sauce, soy sauce, apple cider vinegar, corn oil, lime juice, minced garlic, minced ginger, salt and pepper in a large zip bag. Squish the bag gently with your fingers to mix all ingredients thoroughly without dirtying extra dishes.
- Flatten the chicken
- Place each chicken breast between plastic wrap or in a plastic bag. Use a rolling pin or meat tenderizer to gently pound the chicken to even thickness about 3/4 inch thick. This crucial step ensures quick, even cooking and maximum tenderness.
- Marinate thoroughly
- Add the flattened chicken to the marinade bag, seal tightly removing excess air, and massage to coat each piece completely. Refrigerate for at least 2 hours, though overnight delivers the most flavor penetration.
- Preheat your grill
- For gas grills, set to medium high heat. For charcoal, pile coals in center, light with fluid, and spread evenly once ashed over. The grill should be hot enough that you can hold your hand 5 inches above for only 3 4 seconds.
- Grill with precision
- Place chicken on the preheated grill and cook about 3 4 minutes per side, turning occasionally with tongs. Baste with remaining marinade throughout cooking for extra flavor and beautiful caramelization. Cook until internal temperature reaches exactly 165°F for perfect juiciness.
- Rest before serving
- Allow the grilled chicken to rest for a full 5 minutes before slicing. This redistributes juices throughout the meat for maximum tenderness and flavor in every bite.
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The fresh ginger in this recipe is my secret weapon. I keep a knob in the freezer at all times and grate it while frozen right into the marinade. The flavor is much more intense than using pre minced ginger from a jar, and it completely transforms the dish from good to absolutely craveable.
Make Ahead Options
This chicken can be prepared in advance several ways to make dinner time easier. You can make the marinade up to 3 days ahead and store it in the refrigerator. Alternatively, place the chicken in the marinade and freeze the entire bag for up to 3 months. When ready to use, thaw in the refrigerator overnight and the chicken will marinate while it defrosts. For maximum convenience, you can even grill the chicken fully, cool completely, and refrigerate for up to 3 days to use in salads and quick meals throughout the week.
Serving Suggestions
The vibrant flavors of this sweet chili chicken pair beautifully with simple sides that let it shine. Serve over steamed jasmine rice to soak up the delicious sauce, or alongside a quick cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast. For a low carb option, serve with cauliflower rice stir fried with bell peppers and snow peas. The chicken also works wonderfully sliced into strips and wrapped in butter lettuce leaves with fresh herbs and julienned vegetables for a light lunch option.
Flavor Variations
While the recipe is perfect as written, there are several ways to customize it to your taste preferences. For extra heat, add a tablespoon of sriracha or sambal oelek to the marinade. If you prefer a more tropical twist, substitute pineapple juice for half of the lime juice and add some minced lemongrass. For a nutty finish, sprinkle toasted sesame seeds or crushed peanuts over the finished dish just before serving. You can also add sliced green onions as a garnish for color and fresh flavor.
Common Queries
- → How long should I marinate the sweet chili chicken?
The chicken should marinate for a minimum of 2 hours to allow the flavors to penetrate the meat. For the best results and maximum flavor, you can marinate it for up to 24 hours in the refrigerator.
- → Can I cook this chicken in the oven instead of grilling?
Yes! While grilling gives a wonderful charred flavor, you can bake the chicken in an oven at 375°F (190°C) for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). Baste with the marinade halfway through cooking.
- → Is sweet chili chicken very spicy?
Sweet chili chicken has a balanced flavor profile that's more sweet than spicy. The heat level is generally mild to medium, making it family-friendly, but you can adjust the spiciness by choosing a milder or hotter sweet chili sauce.
- → What side dishes go well with sweet chili chicken?
This chicken pairs wonderfully with steamed jasmine rice, stir-fried vegetables, Asian slaw, or a simple cucumber salad. For a low-carb option, serve with cauliflower rice or a mixed green salad.
- → Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this dish and often result in juicier meat. They may require slightly longer cooking time, so ensure the internal temperature reaches 165°F (74°C).
- → How do I know when the chicken is fully cooked?
The most reliable way is to use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F (74°C). Without a thermometer, cut into the thickest part - the meat should be opaque and white throughout with no pink.