Sweet and spicy Grilled Chili Lime Chicken is one of the best things you’ll make this summer!
Maybe saying summer was a little too early here in Colorado, but summer is just around the corner (we hope), so I wanted to share this recipe with you! I was inspired for this dish from a recipe that I saw on Pinterest and since I already use Sweet Chili Sauce in so many other recipes, I knew I’d love this recipe! I had everything I needed for this chicken in my pantry, and if you’ve been following my Monthly Menu Plans, you’ll probably have the ingredients too.
I had to do a little bit of tweaking with the recipe as I went along, finding the best combination of flavors to make this Sweet Chili Lime Chicken shine. The combination of the sweet chili sauce combined with the saltiness of soy sauce, and the sour from the lime is heavenly and tastes like summer on a plate!
D.J.’s new grill has inspired so much more outdoor cooking for us, but these recipes can easily be made in the kitchen – without a grill. To make this recipe without a grill, preheat your oven to 425 degrees and cook, in the marinate for 20-30 minutes, depending on the thickness of the chicken. Learn more about how to cook the PERFECT, juicy chicken breast here.
1 lb chicken breast
1 lime, juiced and zested
1/2 jalapeno, minced (optional)
1 tbsp cilantro, minced
2 tsp salt
1 tsp black pepper
1 tbsp garlic
2 tbsp olive oil
1/4 cup chicken stock
1/8 cup soy sauce
1 cup sweet chili sauce
Mix all ingredients together in a large bowl. Divide marinate in half.
Place half of sauce in a large bowl with chicken and marinate chicken for at least 30 minutes but try for over night.
Add remaining sauce to a small pot and heat over medium low heat until it starts to bubble and thicken. Reduce heat to low and let simmer.
Preheat grill to 300-350 degrees. Shake off extra marinate and place chicken on grill. Don’t flip right away – just wait! The chicken will let you know when it is ready and will easily lift from the grill without sticking when it’s ready.
After about 8-10 minutes, turn chicken over and cook on the other side. After another 3-5 minutes, using a silicone brush, start basting the chicken breast with the remaining marinate that you cooked on the stove.
Brush chicken on each side with the sweet chili lime sauce, turning every minute or so to allow the sauce to caramelize and stick to the chicken. Check internal temperature of chicken – it should read 165 degrees. This will take about 15-20 minutes total on the grill.
Remove from heat and let rest 5 minutes before serving. Serve with your favorite sides and the remaining sauce!
*Note: DO NOT use the same sauce you marinated your chicken in to baste it. Also, make sure to not start basting until the chicken is cooked through or you’re at risk for contamination.
For the FREE printable version of this recipe, click the link below