This Thai Sweet Chili Chicken Breasts 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!
1/4cup soy sauceor a gf tamari sauce or coconut aminos to make this gluten-free
3 tablespoon honey
2limejuiced
1/4teaspoon ground ginger
2 chicken breastshalved (making 4 cutlets)
1 tablespoon olive oilor 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.
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.
Keyword barbecue, chicken, chicken breast
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