Okay, friends, let me tell you about my absolute go-to chicken recipe. I’m talking about Grill Sweet Chili Chicken. If you love the tangy-sweet deliciousness of General Tso’s chicken but crave something lighter and grilled to perfection, this is your new best friend. Seriously, I’ve made this recipe more times than I can count, and it’s always a crowd-pleaser. It’s so easy, even on those crazy weeknights when you’re juggling a million things. The sweet chili glaze, oh my goodness, it’s just the right mix of sweet, spicy, and savory that will have your family begging for more. I remember the first time I made it, my youngest said, “Mom, can we have this every week?!” And honestly? Sometimes we do. It’s just *that* good. This recipe for Grill Sweet Chili Chicken is sure to be a family favorite.
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What is a Grilled Sweet Chili Chicken?
Grill Sweet Chili Chicken is exactly what it sounds like: juicy chicken, grilled until it’s wonderfully charred on the outside, and then slathered in a mouthwatering sweet chili glaze. Think of it as a flavor explosion in every bite. It’s essentially taking the deliciousness of sweet chili sauce and making it even better by grilling the chicken first. The grilling process adds a smoky depth that complements the sweet and spicy flavors of the glaze perfectly. The beauty of this dish lies in its simplicity. We’re not talking about fancy techniques or hard-to-find ingredients. It’s all about creating maximum flavor with minimal effort. And let’s be honest, who doesn’t love a recipe like that?
Why you’ll love this recipe?
Let me count the ways! First and foremost, the flavor is out of this world. The sweet chili glaze is the star of the show, offering a perfect balance of sweetness, a touch of heat, and a savory depth that will keep you coming back for more. It’s truly addictive. The grilling adds a smoky flavor dimension that you just can’t get with baking or pan-frying. What I love most about this recipe is how ridiculously easy it is to make. You can whip up the glaze in minutes, and the grilling itself is a breeze. I always do this when I’m short on time but still want to serve a delicious and impressive meal. It’s seriously a lifesaver on busy weeknights. Plus, it’s incredibly cost-effective. Chicken is generally budget-friendly, and the other ingredients are pantry staples that you probably already have on hand. Forget takeout, you can make this at home for a fraction of the price! And talk about versatility – you can serve this Grill Sweet Chili Chicken with rice, noodles, salad, or even in tacos. The possibilities are endless! If you love recipes like Korean BBQ chicken or honey garlic chicken, you’re going to absolutely adore this Grill Sweet Chili Chicken. It has a similar sweet and savory profile but with a unique twist that sets it apart. Believe me, this recipe is a game-changer.
How do you grill sweet chili chicken?
Quick Overview
Making this Grill Sweet Chili Chicken is surprisingly straightforward. You’ll start by prepping a simple but flavorful marinade. While the chicken marinates (the longer, the better!), you’ll whip up a quick sweet chili glaze. Then, it’s time to grill the chicken to juicy perfection, basting it with the glaze as it cooks. The result? Tender, flavorful chicken with a sticky, irresistible glaze that will have everyone licking their fingers. The great thing about this recipe is that it’s easily adaptable to your own taste preferences. Want it spicier? Add more chili flakes. Prefer it sweeter? Up the honey. It’s all about making it your own!
Ingredients
What is the recipe for chicken marinade?
- 1.5 lbs boneless, skinless chicken thighs (or breasts, cut into even pieces)
- 1/4 cup soy sauce (low sodium) is best!
- 2 tablespoons of rice vinegar. 1 tablespoon of salt
- 1 tablespoon sesame oil per 1 cup.
- 1 tablespoon grated ginger (fresh is always better)
- 2 cloves garlic, minced. 1 clove.
What is Sweet Chili Glaze?
- 1/2 cup sweet chili sauce (find this in the Asian aisle of your grocery store)
- 2 tablespoons honey. 2 teaspoons
- 1 tablespoon soy sauce (again, low sodium)?
- 1 teaspoon of rice vinegar per 1 cup.
- 1/2 teaspoon sesame oil. 1 teaspoon salt.
- 1/4 teaspoon red pepper flakes (adjust to your spice preference) 1 teaspoon black pepper powder (optional) 2 teaspoons salt (
What are the steps to
Step 1: Marinate the Chicken
In a bowl, whisk together all the marinade ingredients: salt, pepper, and pepper. Set aside. Soy sauce, rice vinegar, sesame oil, ginger, garlic. Add the chicken to a bowl and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. The longer the chicken marinates, the more flavorful it will be! I always try to marinate it in the morning if I’m planning to grill it for dinner.
Step 2: Prepare the Sweet Chili Glaze
While the chicken is marinating, whisk together all the glaze ingredients in a small saucepan: sweet chili sauce, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Bring the mixture to a simmer over medium heat, and then reduce the heat to low and let it simmer for about 5-7 minutes, or until the glaze has thickened slightly. Keep a close eye on it, as it can burn easily!
Step 3: Preheat the Grill
Preheat your grill to medium heat. Make sure the grates are clean and lightly oiled to prevent the chicken from sticking. How do you clean a grill grates?
Step 4: Grill the Chicken
Remove the chicken from the marinade and discard it. Place the chicken on the grill and cook for about 5-7 minutes per side, or until the meat is tender. Chicken is cooked through and the internal temperature reaches 165°F (74°C). During the last few minutes of grilling, brush the chicken generously with the sweet chili glaze. I like to flip and bast frequently to ensure it’s evenly coated and caramelized.
Step 5: Let it Rest
Once the chicken is cooked through and beautifully glazed, remove it from the grill and let it rest for a few minutes. For a few minutes before slicing and serving. This allows the juices to redistribute, resulting in even juicier chicken. Is this step worth it?
Step 6: Serve and Enjoy!
Slice the Grill Sweet Chili Chicken and serve it immediately. Garnish with sesame seeds and chopped green onions for a pop of color and flavor. Serve with your favorite side, like rice, noodles, or a fresh salad. How do I get the compliments?
What should I serve it with?
This Grill Sweet Chili Chicken is incredibly versatile, which means it pairs well with a wide variety of sides. For a classic Asian-inspired meal, serve it with steamed rice or noodles. I love pairing it with coconut rice for an extra touch of sweetness. A simple side salad with a light vinaigrette is also a great option to balance out the richness of the glaze. If you’re looking for something a little heartier, try serving it with roasted vegetables, like broccoli, carrots, or bell peppers. My family also loves it in lettuce wraps with some shredded carrots, cucumbers, and a drizzle of extra sweet chili sauce. This would also be fantastic with some mashed sweet potatoes or even some corn on the cob during the summer months. For a fun twist, try using the grilled chicken in tacos or quesadillas. The possibilities are truly endless! We even put it on pizza once and it was surprisingly delicious!
What are some tips for perfecting a sweet chili chicken grill?
Okay, so I’ve made this recipe countless times, and I’ve learned a few tricks along the way. First, don’t skip the marinating step! It really makes a difference in the flavor and tenderness of the chicken. The longer you marinate it, the better. If you’re short on time, at least 30 minutes will do, but overnight is ideal. Another tip is to keep a close eye on the glaze while it’s simmering. It can burn easily, so make sure to stir it frequently and reduce the heat if necessary. When grilling the chicken, don’t overcrowd the grill. This will lower the temperature and prevent the chicken from browning properly. Grill the chicken in batches if necessary. And finally, don’t be afraid to experiment with the glaze! If you like it spicier, add more red pepper flakes. If you prefer it sweeter, add more honey. You can also add other ingredients, like garlic powder, onion powder, or even a dash of sriracha for an extra kick. Also, make sure your grill grates are clean and oiled! I cannot stress this enough. I’ve ruined many a piece of chicken by forgetting this important step.
What are some Storing and Reheating Tips?
If you have any leftover Grill Sweet Chili Chicken (which is rare in my house!), you can store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it, but I find that it tastes best when reheated in a skillet over medium heat. Add a splash of water or broth to keep it from drying out. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes. If you want to freeze the chicken, let it cool completely before wrapping it tightly in plastic wrap and then placing it in a freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. I always let the chicken cool completely before storing it. This seems to help keep it from getting soggy.
What are some frequently asked questions?
Final Thoughts
So there you have it, folks! My absolute favorite Grill Sweet Chili Chicken Recipe. It’s easy, flavorful, and always a crowd-pleaser. What more could you ask for? If you’re looking for a delicious and versatile chicken recipe that will impress your family and friends, look no further. Trust me, once you try this recipe, you’ll be hooked! And if you love this recipe, be sure to check out my other grilling recipes. I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. And don’t forget to rate the recipe! Happy grilling!
How to Grill Perfect Honey Glazed Chicken in 7 Simple Steps
Ingredients
Main Ingredients
- 2.5 lbs Chicken Thighs bone-in, skin-on
- 0.75 cup Honey raw, organic preferred
- 0.5 cup Soy Sauce low-sodium
- 2 tablespoons Apple Cider Vinegar for tang
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Black Pepper
Instructions
Preparation Steps
- Prepare the marinade by mixing honey, soy sauce, apple cider vinegar, garlic powder, and black pepper in a medium bowl.
- Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage gently to coat the chicken evenly.
- Refrigerate the chicken in the marinade for at least 2 hours, or overnight for even better flavor.
- Preheat your grill to medium heat. Clean and oil the grill grates slightly to avoid sticking.
- Remove the chicken from the marinade, allowing the excess to drip off. Dispose of the used marinade.
- Grill the chicken for about 8-10 minutes on each side, or until well-cooked and caramelized. Ensure the internal temperature is 165°F.
- Allow the chicken to rest for a few minutes before serving warm.
