You ever take one bite of something and think, “Yep, this one’s a keeper”? That’s exactly what happened the first time I made this Sweet Chili Lime Chicken.
I was messing around with fresh lime juice, a touch of heat, and just the right amount of sweetness—next thing I knew, my whole family was licking their plates clean.
This dish has the perfect balance of tangy, spicy, and slightly sweet flavors that make it impossible to resist. Plus, it’s packed with protein, uses fresh ingredients you can find at any grocery store, and can be made in under 30 minutes.
Whether you’re grilling, baking, or pan-searing, this recipe brings big flavors with minimal effort.
Let’s get cooking—your taste buds are in for a treat.
Tips for Maximum Flavor
- Let the chicken rest for 5 minutes after cooking—this locks in the juices.
- Use fresh lime juice, not bottled, for the best bright, citrusy flavor.
- Don’t skip the sauce brushing at the end—it adds a caramelized glaze that takes this dish over the top.
Substitutions & Variations
- Make it vegetarian: Swap the chicken for grilled tofu or roasted cauliflower steaks.
- Lower sugar: Use a sugar-free sweet chili sauce or reduce the honey.
- Go extra spicy: Double the sriracha and red pepper flakes.
Serving Suggestions
- With Rice: Serve over coconut rice or jasmine rice.
- With Veggies: Pair with roasted broccoli, grilled zucchini, or a fresh slaw.
- In Tacos: Slice the chicken and serve in warm tortillas with avocado and cabbage.
Sweet Chili Lime Chicken
- Prep Time: 10 minutes
- Cook Time: 4 servings
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling / Pan-Searing / Baking
- Cuisine: Asian-Inspired
Description
Juicy, flavorful chicken with a sweet, spicy, and tangy glaze.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest of 1 lime
- Juice of 2 limes
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sweet Chili Sauce:
- ½ cup sweet chili sauce
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon sriracha (optional, for extra heat)
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (adjust for spice preference)
For Garnish:
- ¼ cup chopped cilantro
- Lime wedges
- Sesame seeds (optional)
Instructions
-
Marinate the Chicken:
In a large bowl, mix the olive oil, garlic, lime zest, lime juice, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 20 minutes (or up to 2 hours for extra flavor). -
Prepare the Sweet Chili Sauce:
In a small saucepan over low heat, combine the sweet chili sauce, honey, soy sauce, sriracha, ginger, and red pepper flakes. Stir until smooth and heated through. Set aside. -
Cook the Chicken:
- Grill: Preheat the grill to medium-high. Cook the chicken for 5-6 minutes per side, brushing with the sauce in the last few minutes.
- Pan-Sear: Heat a skillet over medium-high heat. Add a drizzle of olive oil and cook the chicken for 6-7 minutes per side. Brush with sauce in the final minutes.
- Bake: Preheat oven to 400°F. Place chicken on a lined baking sheet and bake for 20-25 minutes, basting with sauce halfway through.
-
Finish & Serve:
Once the chicken is cooked through (internal temp of 165°F), brush it with extra sauce, sprinkle with chopped cilantro, and serve with lime wedges.
Notes
Works great on the grill, in a pan, or baked.
Nutrition
- Serving Size: 1 chicken breast
- Calories: ~320 per serving
- Sugar: 10g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 85mg
