Description
A quick stir-together sauce that transforms ordinary chicken into a sticky-sweet and gently spicy dish, perfect for busy weeknights.
Ingredients
- 1/2 cup sweet chili sauce (store-bought)
- 2 tbsp soy sauce (low-sodium if preferred)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp lime juice (fresh is best)
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 tsp freshly grated ginger (optional)
- 1 tbsp neutral oil (canola, avocado, or vegetable)
- 1–2 tsp sriracha or chili garlic sauce (optional)
- 1 tsp sesame oil (optional)
- 1 tbsp honey or brown sugar (optional)
- 1 to 1 1/2 lb chicken thighs, breasts, or tenderloins
Instructions
- Mix the marinade: In a bowl or jar, whisk together sweet chili sauce, soy sauce, vinegar, lime juice, garlic, ginger (if using), and oil. Add sriracha and sesame oil if you want extra heat.
- Prep the chicken: Pat the chicken dry with paper towels and trim excess fat if needed.
- Marinate: Place chicken in a zip-top bag or shallow dish, pour marinade over the chicken, and toss to coat.
- Cook: Choose one method – bake at 400°F (205°C), grill over medium-high heat, air fry at 375–390°F (190–200°C), or pan-sear over medium heat until internal temperature reaches 165°F (74°C).
- Simmer any reserved marinade for a glaze: If desired, simmer reserved marinade (never the used marinade) for 2–3 minutes until thickened, then brush onto cooked chicken.
Notes
Always reheat chicken to an internal temperature of 165°F (74°C) for food safety. Reserve marinade before marinating for a glaze to avoid cross-contamination.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking, Air Frying, Pan-Searing
- Cuisine: Asian