Delicious Sweet Chili Grilled Chicken Thighs
This Sweet Chili Grilled Chicken is bursting with flavor and super easy to make. Juicy, tender, and glazed with a sticky sweet chili marinade—perfect for any meal!
Equipment
- Mixing Bowl
- Resealable Plastic Bag
- Grill or Grill Pan
- Meat Thermometer
Ingredients
- 4 chicken thighs boneless and skinless
- 1/4 cup sweet chili sauce
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- salt and pepper to taste
- chopped green onions for garnish
Instructions
- In a mixing bowl, combine the sweet chili sauce, olive oil, minced garlic, grated ginger, soy sauce, and lime juice. Whisk until smooth and well blended.
- Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over and coat each piece thoroughly. Seal and refrigerate for at least 30 minutes, ideally 2 to 4 hours but not more than 8 hours.
- Preheat your grill or grill pan to medium-high heat for even cooking and nice grill marks.
- Remove chicken from marinade, season lightly with salt and pepper. Grill for 5-7 minutes per side, basting occasionally with leftover marinade, until internal temperature reaches 165°F (75°C).
- Transfer chicken to a plate and let rest for 5 minutes. Garnish with chopped green onions before serving.
Notes
- Marinate the chicken for at least 30 minutes for best flavor; longer marinating enhances taste but do not exceed 8 hours.
- Use a meat thermometer to avoid overcooking and keep chicken juicy.
- Leftover chicken can be refrigerated for 3-4 days and reheated gently to prevent drying out.