Sweet Chili Chicken
Ready to elevate your grilling game? My grilled sweet chili chicken recipe is a fresh and delicious way to enjoy perfectly caramelized tender grilled chicken. Infused with the irresistible flavors of my sugar-free sweet chili sauce, garlic, and lime juice, each bite is the perfect balance of sweetness, spice, and tanginess. The grilling process caramelizes the marinade, creating a mouthwatering crust that contrasts beautifully with the juicy interior. This dish is perfect for summer barbecues, weeknight dinners, or any occasion where you want to impress with minimal effort. For those of you that would rather cook them in an airfryer, you can do that too, and they still come out perfect!
Sweet Chili Chicken
Ingredients
- 1 ½ lb Chicken thighs, skinless/boneless
- ¼ Cup olive oil
- ¼ Cup soy sauce
- 2 Tbsp chili paste (if you don’t like spicy food see tips)
- ¼ Cup lime juice
- 2 Tbsp erythritol/monkfruit/allulose
- 1 Tbsp white vinegar
- 1 Tbsp minced ginger
- 1 tsp lime zest OPTIONAL
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp oregano
- ½ tsp black pepper
Instructions
- In a large bowl mix together all the ingredients except the chicken.
- Hold ½ Cup of marinade aside for later.
- Then add the chicken to a Ziplock bag or place it in a shallow bowl and pour the remaining marinade on top. Massage the marinade into the meat. Zip the bag pushing out the air or if using a dish cover the dish. Place this in the fridge to marinate for a minimum of 4 hours or up to 3 days.
- When you go to cook this on the grill I recommend taking it out and allowing it to sit out on the counter for at least 30 mins in advance to bring the chicken temp closer to room temp before grilling it. This is KEY to perfectly cooked chicken. Putting it on COLD will make it cook very uneven and require you to cook it longer to get it cooked through. Make sure to preheat your grill to medium high heat. Once the grill is HOT add the chicken on and throw out the excess marinade in the bag. Sear the chicken for 8 mins then flip and sear for an addition 8 mins or until cooked through.
- Once cooked, toss the chicken in the remaining marinade and serve. See notes for air frying directions.
Notes
1. If you are not a spicy food fan, I suggest trying just 1 tsp of the chili paste and taste testing the marinade first.
2. You can also make this in the airfryer. Preheat the airfryer to 375F. Discard excess marinade once you place the chicken in the airfryer. Cook for 18 mins flipping the chicken halfway through. Toss the cooked chicken in the remaining marinade and serve.
3. For vegetarians or those that want to use another meat the macros for the marinade per serving are: 140 Calories, 14g Fats, 3g Carbs, 1g Protein. So just track the serving weight of whatever protein you use with 1 serving of the marinade.
Nutrition Facts
Calories
351Fat
21 gCarbs
3 gProtein
34 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.