Grilled Sweet Asian Chili Chicken


We are still in the high 80s and low 90s here. It has been a weird summer in that we live less than a mile from the beach and we haven’t been at all this summer. We are still staying away from most people which means lots of family time. We have always been close but we are VERY close now. Sometimes we need to spread out a bit and call family rest time where everyone takes a break and goes to their own spaces to be left alone for a few hours. Usually about once a week we need this.

As you can see by the picture above I snapped a quick picture on my way to the deck for dinner. Yes, that is my computer keyboard under the dish. It wasn’t such a great picture of a dish that really had great flavor.

Verdict: My kids are already asking for this again with fried rice. I made plain white rice with the dish and some grilled veggies. They liked the dish but thought it would be even better with fried rice. I think it would be good too.

Grilled Sweet Asian Chili Chicken

  • Servings: 6-8 servings
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 3 tablespoons vegetable oil
  • 1/4 cup lime juice
  • 2 cloves garlic, finely minced
  • 1/4 – 1/2 teaspoon powdered ginger
  • Salt and black pepper to taste
  • 2-3 pounds chicken breasts, boneless and skinless – pounded down to 1/2″ – 3/4″

Directions:

  1. In a large plastic zip bag add the marinade ingredients. Seal and shake to mix well
  2. Place chicken into the marinade. Seal the bag and refrigerator for 2-24 hours.
  3. Preheat your grill to medium to high heat.
  4. Grill the chicken over medium to high heat for about 3-4 minutes on each side. Turn occasionally with tongs.
  5. Pour the remaining marinade into a sauce pan and bring to a slow boil over medium heat. Boil for 5-10 minutes to thicken slightly. Brush sauce over the chicken while it cooks. Cook until the internal temperature of the chicken is 160-162 degrees. Temperature will rise slightly to 165 as it rests.
  6. Remove from the grill and cover with aluminum foil letting rest for 5 minutes before serving.

6 Comments Add yours

  1. Erika says:

    We have only been in the mid 80s when it came up very high. it is a completely different summer to the last two ones when we were chased by several heatwaves. But so what? I am off for two weeks and that’s all that matters… lol
    Great recipe, Marci. I like the idea of grilling and Asian food!

    Liked by 2 people

    1. koolaidmoms says:

      Nice about the time off. I know you cancelled your trip to Greece. Staycation this year?

      Liked by 1 person

      1. Erika says:

        Yes, exactly, we cancelled! Haha, yes, kind of. We are making trips depending on the weather or how we feel like, or I am getting things done at home which I have not had enough time yet. Doing some spontaneous stuff. That all is very relaxing!

        Liked by 1 person

  2. I like the Asian spices, on chicken especially. 😋🌿🌶

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much!

      Like

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