Description
A bold, sweet, spicy, and savory sweet chili chicken dish that’s easy to customize and perfect for any occasion—from weeknight dinners to entertaining guests.
Ingredients
Scale
- 1.5 lbs chicken thighs or breasts
- 3 cloves garlic (minced)
- 1 tbsp fresh grated ginger
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes (optional)
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- In a large bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, lime juice, honey, sesame oil, and red pepper flakes.
- Add chicken and coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
- Remove chicken from fridge 15 minutes before cooking.
- Choose cooking method:
- Bake: Preheat oven to 400°F (200°C). Place chicken on parchment-lined tray and bake for 25–30 minutes, flipping halfway.
- Grill: Grill each side 5–6 minutes until internal temp reaches 165°F.
- Stir-Fry: Heat oil in a skillet or wok, cook chicken until browned and sticky. Add sauce and 1 tbsp cornstarch slurry if desired.
- Let cooked chicken rest 3–5 minutes before serving.
- Garnish with chopped green onions or cilantro and serve with rice or vegetables.
Notes
Use chicken thighs for juicier texture. Adjust spice level with more or less chili flakes. For gluten-free version, use tamari instead of soy sauce. Always marinate in fridge and discard used marinade unless boiled into sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked / Grilled / Stir-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg
Keywords: sweet chili chicken, spicy chicken, takeout-style, dinner recipe, chicken marinade