Go Back
Sweet Chili Chicken Marinade Recipe
Ash Tyrrell

Sweet Chili Chicken Marinade Recipe

If you're searching for a marinade that infuses chicken with bold, tangy, and sweet flavors, this Sweet Chili Chicken Marinade is your answer. When I first tried it, the results were so juicy and packed with taste that it instantly became my go-to for easy dinners and family cookouts. Whether grilled or baked, this recipe delivers flawless chicken every time. Simple ingredients, effortless preparation, and big rewards in terms of flavor? Count me in!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Course: Main Course
Calories: 334
Ingredients Method Notes

Ingredients
  

  • 2 –3 pounds boneless skinless chicken breasts: A versatile protein that soaks up all the marinade goodness. Pound them to an even thickness for more uniform cooking.
  • 1 cup sweet chili sauce: Adds sweetness and a mild spicy kick creating the signature flavor.
  • ¼ cup low-sodium soy sauce: Provides a savory umami richness without overwhelming the dish with salt.
  • ¼ cup apple cider vinegar: Balances the sweetness with acidity and enhances flavor depth.
  • 3 tablespoons corn oil: A neutral oil with a high smoke point perfect for grilling.
  • ¼ cup lime juice freshly squeezed preferred: Brings a tangy brightness. Orange juice works as a great substitute.
  • 2 cloves garlic minced: Boosts savory notes and infuses the chicken with aromatic flavor.
  • 1 tablespoon fresh ginger minced: Adds warmth and subtle heat, complementing the sweet chili sauce.
  • Salt and pepper to taste: Balances all the flavors and provides essential seasoning.

Method
 

  1. Start by flattening each chicken breast. Place it in a large zip-style bag or between two sheets of plastic wrap. Use a rolling pin or meat tenderizer to gently pound the chicken to an even thickness, about ½ inch. This step ensures even cooking and tender bites.
  2. Add all the marinade ingredients – sweet chili sauce, soy sauce, apple cider vinegar, corn oil, lime juice, garlic, and ginger – into a large zip-style bag. Seal the bag and massage it gently with your hands to mix everything thoroughly.
  3. Place the flattened chicken breasts in the marinade bag, ensuring each piece is well-coated. Press out any excess air, seal tightly, and refrigerate. Allow this to marinate for at least 2 hours, though overnight works best for maximum flavor.
  4. Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking. Lay the chicken on the grill, cooking each side for about 3–4 minutes. Use tongs to turn the chicken occasionally, basting with leftover marinade for extra flavor. The internal temperature should reach 165°F before you remove it from the grill.
  5. Allow the chicken to rest for 5 minutes after grilling to lock in the juices. Slice and serve with your favorite sides.

Notes

  • Marinate Smart: Always marinate in the fridge, never at room temperature, to keep the chicken safe.
  • Save Some Marinade: Keep a portion of the marinade aside (before adding raw chicken) to use as a sauce for serving.
  • Preheat the Grill: A properly preheated grill ensures even cooking and those beautiful char marks.
  • Flip Just Once: Constant flipping dries out chicken. Be patient for better results.