Description
Juicy, flavorful chicken with a sweet, spicy, and tangy glaze.
Ingredients
Scale
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