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Sweet Chili Chicken

A quick and easy dish with a tangy yet sweet glaze that brings bold flavors to succulent chicken thighs, making it perfect for any night of the week.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade Ingredients
  • 2 pounds boneless skinless chicken thighs Juicier than chicken breasts
  • 1/2 cup sweet chili sauce For the glaze
  • 1 tablespoon soy sauce For seasoning
  • 1 tablespoon rice vinegar Adds tanginess
  • 1 tablespoon vegetable oil For cooking
  • 3 cloves garlic, minced For flavor
  • 1 teaspoon fresh ginger, grated For additional spice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes Optional, for heat
Garnishes
  • 2 stalks green onions, sliced For garnish
  • sesame seeds For garnish

Method
 

Preparation
  1. In a large bowl, combine the sweet chili sauce, soy sauce, rice vinegar, vegetable oil, minced garlic, grated ginger, black pepper, and optional red pepper flakes. Mix well to create the marinade.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for extra flavor.
Cooking
  1. Preheat your grill or a large skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.
  2. Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade.
  3. Grill or cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and it’s beautifully browned.
  4. Once cooked, remove the chicken from the heat and let it rest for 5 minutes.
  5. Slice the chicken and serve garnished with sliced green onions and sesame seeds.

Notes

For a deeper flavor, consider toasting the garlic in the marinade. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.