Ingredients:

  • 1/2 cup (120 ml) sweet chili sauce (Thai-style, store-bought or homemade)
  • 2 tablespoons (30 ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15 ml) rice vinegar (or apple cider vinegar)
  • 1 tablespoon (15 ml) honey (optional, for extra sweetness. Maple syrup works too!)
  • 2 teaspoons (10 ml) sesame oil
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon (5 ml) fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1/2 teaspoon red pepper flakes (optional, for added heat. Adjust to taste!)
  • Juice of 1/2 lime (optional, for a fresh zing)
  • 1.5-2 lbs (680-900g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces if desired)

Instructions:

  1. In a mixing bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey (if using), sesame oil, minced garlic, grated ginger, red pepper flakes (if using), and lime juice (if using) until well combined.
  2. Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring that it is fully coated.
  3. Seal the bag or cover the dish. Refrigerate for at least 30 minutes, ideally 2-4 hours, or up to 8 hours. Do not marinate for longer than 12 hours.
  4. Grill: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side (depending on the thickness), or until cooked through.
  5. Bake: Preheat the oven to 400°F (200°C). Bake the chicken for 20-25 minutes, or until cooked through.
  6. Pan-Sear: Heat a little oil in a frying pan over medium heat. Pan-sear the chicken for 6-8 minutes per side, or until cooked through.
  7. While the chicken is cooking, bring the leftover marinade to a boil in a small saucepan. Reduce the heat and simmer for 5-7 minutes, or until slightly thickened. Brush the glaze over the chicken during the last few minutes of cooking.
  8. Remove the chicken from the grill, oven, or pan and let it rest for a few minutes before serving.