This Thai Sweet Chili Chicken recipe is a little sweet and a little spicy with a fresh burst of lime. Serve over rice or noodles with extra sweet chili sauce for an easy, delicious weeknight meal!
If you like a sweet and spicy combo, this dish is definitely for you! While I can’t say that I am a huge fan of spicy food and can’t handle too much of it, I truly love this dish. Its not too spicy but has just enough kick.
This recipe is easy enough to put together on a weeknight and super yummy too. It doesn’t take long at all to cook which is always a plus.
You also don’t need much to make this dish and if you are a fan of cooking Asian food at home, you likely have everything you need already.
You can use store-bought sweet chili sauce but I like to make my own homemade sweet chili sauce. It’s even better than anything our of a jar and doesn’t take long to make either.
Ingredients in Thai Sweet Chili Chicken
- Chicken: 4 chicken cutlets or 2 large chicken breasts that have been cut in half to make 4 cutlets.
- Sweet chili sauce: store-bought sauce or homemade sauce.
- Limes: juiced limes are used as well as lime wedges for serving so diners can squeeze extra lime juice if desired.
- Honey
- Soy sauce: Can be replaced with coconut aminos or a gluten free tamari sauce for a gluten free option.
- Ground ginger: or fresh ginger. To replace 1/4 teaspoon of ground ginger, you can use 1 tablespoon of fresh grated ginger.
- Olive oil: or cooking oil of choice.
- Green onion
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Thai Sweet Chili Chicken
- Make marinade/glaze: In a large bowl or baking dish add the sweet chili sauce, soy sauce, honey, ground ginger, and lime juice and mix together to make the marinade. Reserve 1/2 cup of the marinade in a separate bowl and set aside.
- Marinate. Add the chicken to the large bowl and toss in the marinade. Cover and let marinade in the fridge for at least 30 minutes (ideally you want to marinate the chicken for several hours or overnight).
- Cook. In a large skillet, heat oil. Add the chicken and cook for about 5 minutes on each side or until the chicken is cooked through. [Note: The size of your chicken cutlets will affect the necessary cook time. Adjust accordingly and use a meat thermometer to ensure it is fully cooked.]
- Serve. Serve chicken, sprinkling with green onion and a drizzle (or as much as desired) of the reserved marinade. Serve with lime wedges.
Storing leftovers and reheating
Once cooled completely, leftovers can be stored in an airtight container in the fridge. To reheat them, you can place them in the oven on a foil-lined pan with a bit of water added to the pan. I like to brush them with the reserved marinade to help keep them moist.
Alternatively, you can heat them in a covered skillet over medium heat. Once again, I would add a little water to the pan and flip the chicken over every few minutes or so until it is heated through.
Frequently Asked Questions
Yes. You can definitely sub in different cuts but you will need to adjust the cooking time accordingly. As the marinade will start to burn if left in the pan for too long, if you are cooking a thicker cut of chicken, I would recommend baking it in the oven instead.
Another option is to chop the chicken breast into bite sized pieces and stir fry them in the pan.
Yes, you can easily adjust this recipe and use a different protein like shrimp, beef, or pork, for example.
We love to serve this chicken with rice or over noodles. I like to serve it with steamed vegetables on the side but a nice crisp salad works well too.
I hope you enjoy this recipe as much as we do. Happy cooking!
-Cathy
Looking for more ways to cook chicken breasts or cutlets? You may also like these recipes:
Creamy Honey Mustard Chicken with Bacon
Crispy Chicken Cutlets
Creamy Spinach Chicken
Air Fryer Teriyaki Chicken
Grilled Huli Huli Chicken
Did you love this recipe? Please consider leaving us a comment and a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below.
Don’t forget to keep up with us on Facebook, Instagram, and Pinterest!
Thai Sweet Chili Chicken
Ingredients
- 1 cup sweet chili sauce
- 1/4 cup soy sauce or a gf tamari sauce or coconut aminos to make this gluten-free
- 3 tablespoon honey
- 2 lime juiced
- 1/4 teaspoon ground ginger
- 2 chicken breasts halved (making 4 cutlets)
- 1 tablespoon olive oil or another cooking oil
- 1 green onion thinly sliced
- lime wedges, for serving
Instructions
- In a large bowl or baking dish add the sweet chili sauce, soy sauce, honey, ground ginger, and lime juice and mix together to make the marinade. Reserve 1/2 cup of the marinade in a separate bowl and set aside.
- Add the chicken to the large bowl and toss in the marinade. Cover and let marinade in the fridge for at least 30 minutes.
- In a large skillet, heat oil. Add the chicken and cook for about 5 minutes on each side or until the chicken is cooked through. [Note: The size of your chicken cutlets will affect the necessary cook time. Adjust accordingly and use a meat thermometer to ensure it is fully cooked.]
- Serve chicken, sprinkling with green onion and a drizzle (or as much as desired) of the reserved (unused) marinade. Serve with lime wedges.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Can you Grill this on the BBQ
Yes, you can 🙂
The amount of chicken is missing from the printable recipe. 🙂
Hmm, I can see it on my end when I click the print recipe button on both mobile and desktop. Maybe it was just a temporary glitch?