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Sweet Chili Grilled Chicken

Juicy grilled chicken coated in a sweet, tangy, and mildly spicy chili glaze with garlic, ginger, lime, and soy sauce. This easy 30-minute dinner is perfect for busy weeknights, summer grilling, and meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 6 People
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • ½ cup sweet chili sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt optional
  • 2 green onions sliced
  • 1 tablespoon fresh cilantro chopped
  • 1 teaspoon sesame seeds
  • Lime wedges for serving

Method
 

  1. If the chicken breasts are very thick, gently pound them to an even thickness.
  2. Pat the chicken dry with paper towels.
  3. In a bowl, whisk together sweet chili sauce, soy sauce, olive oil, lime juice, garlic, ginger, smoked paprika, black pepper, and salt.
  4. Reserve ¼ cup of the marinade separately for glazing the cooked chicken.
  5. Add the chicken to the remaining marinade and turn to coat.
  6. Marinate for at least 10 minutes, or refrigerate for up to 4 hours.
  7. Preheat an outdoor grill to 400–425°F and lightly oil the grates.
  8. Remove the chicken from the marinade and discard the used marinade.
  9. Place the chicken on the hot grill and cook for approximately 5–7 minutes per side, depending on thickness.
  10. During the final few minutes of cooking, brush the chicken with the reserved sweet chili sauce.
  11. Turn the chicken once and brush the other side with the remaining glaze.
  12. Continue grilling until the thickest part of the chicken reaches 165°F.
  13. Transfer the chicken to a clean cutting board and let it rest for 5 minutes.
  14. Garnish with sliced green onions, cilantro, sesame seeds, and fresh lime wedges.
  15. Slice and serve with rice, vegetables, or your favorite side dishes.

Notes

Pound thick chicken breasts to an even thickness for more consistent cooking.
Don't brush the sweet chili glaze on too early because the sugar can burn over high heat.
Always check chicken with an instant-read thermometer and cook to 165°F.
Don't press down on the chicken while grilling, as this can squeeze out the juices.
Let the chicken rest for 5 minutes before slicing.
Boneless, skinless chicken thighs can be substituted for chicken breasts.
If you prefer more heat, add crushed red pepper flakes or sriracha.