Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), or 4 boneless, skinless chicken thighs
  • ⅓ cup (80ml) sweet chili sauce
  • 2 tablespoons (30ml) fresh lime juice
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) soy sauce or tamari
  • ½ teaspoon (2.5ml) ground cumin
  • ¼ teaspoon (1ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Lime wedges
  • Chopped fresh cilantro

Instructions:

  1. In a bowl, whisk together sweet chili sauce, lime juice, olive oil, minced garlic, soy sauce, cumin, red pepper flakes (if using), salt, and pepper until well combined.
  2. Place chicken in a zip-top bag or shallow dish. Pour marinade over chicken, ensuring each piece is well coated. Seal and refrigerate for at least 1 hour, or up to 4 hours.
  3. Preheat grill to medium-high heat (around 400°F/200°C). Clean and lightly oil the grates to prevent sticking.
  4. Remove chicken from marinade, letting excess drip off (discard used marinade). Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Aim for nice char marks.
  5. Remove chicken from grill and let rest for 5 minutes before slicing. Garnish with lime wedges and chopped cilantro. Serve immediately.