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Sweet Chili Grilled Chicken

A quick, tangy-sweet grilled chicken marinated in sweet chili and soy for a bright, easy weeknight meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 1 cup sweet chili sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 1 to 1.25 pounds boneless skinless chicken breasts about 1 large breast sliced in half
  • optional bell peppers sliced into thin strips and lightly coated with olive oil and salt and pepper to taste
  • green onions sliced into thin rounds for garnishing
  • Sutter Home White Zinfandel for pairing

Instructions

  • In a large zip-top bag combine the sweet chili sauce, soy sauce, olive oil, lemon juice, kosher salt, and black pepper.
  • Add the chicken breasts (sliced in half if using a large breast) to the bag and seal; massage the bag to coat the chicken evenly with the marinade.
  • Refrigerate the sealed bag and marinate for at least 1 hour, or up to overnight for more flavor.
  • Preheat the grill to medium-high heat.
  • If using, toss bell pepper strips with a little olive oil and salt and pepper, then place them on the grill alongside the chicken.
  • Grill the chicken and peppers for about 10 minutes total, flipping intermittently, until the chicken is cooked through and registers 165°F (74°C) or has no pink in the center.
  • Remove from the grill, garnish the chicken with sliced green onions, and serve with Sutter Home White Zinfandel if desired.

Equipment

  • large zip-top plastic bag
  • Measuring Cups and Spoons
  • Grill or Grill Pan
  • Tongs
  • Knife
  • Cutting Board

Notes

  • Marinating longer enhances flavor.
  • Use low-sodium soy sauce to control salt level.
  • Slice a large breast in half for even cooking.
  • Grill peppers until slightly charred and tender.
  • Check chicken temperature to ensure doneness.