If you are craving a vibrant dish that bursts with flavor and is easy to prepare, the Grilled Thai Chicken with Sweet Chili and Lime Recipe is a must-try. This dish perfectly combines juicy chicken thighs with a harmonious blend of sweet, tangy, and spicy notes from the sweet chili sauce, lime juice, and sriracha. Every bite offers a deliciously smoky char from the grill, balanced with the fresh brightness of cilantro, making it a true crowd-pleaser for any occasion.
Ingredients You’ll Need
Gathering just a handful of simple but carefully chosen ingredients is key to nailing this recipe. Each component plays an essential role, whether it’s enhancing the flavor, adding freshness, or building that signature Thai-inspired tangy and spicy profile.
- Boneless, skinless chicken thighs: These provide tender, juicy meat that holds the bold grill flavors beautifully.
- Olive oil (or vegetable oil): Helps to keep the chicken moist and aids the seasoning in sticking perfectly.
- Thai seasoning: A blend of fragrant spices that infuse the chicken with authentic Thai aromas.
- Sweet chili sauce: Adds sweetness balanced with a mild heat, a classic Thai flavor component.
- Soy sauce: Lends a salty, umami depth to the glaze, making it irresistibly savory.
- Lime juice: Brings fresh acidity and a zesty brightness to lift the flavors.
- Sriracha: Provides an extra kick of heat that awakens the palate.
- Fresh cilantro: Adds a refreshing herbal note, essential for that final authentic touch.
How to Make Grilled Thai Chicken with Sweet Chili and Lime Recipe
Step 1: Prepare the Grill and Chicken
Start by preheating your grill to medium-high heat, aiming for around 400°F to get the perfect sear. While the grill heats up, rub the chicken thighs generously with olive oil to prevent sticking and to help the seasoning adhere. Then sprinkle the Thai seasoning evenly over the chicken to ensure every bite is packed with bold flavor.
Step 2: Make the Sweet Chili Lime Glaze
In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and chopped fresh cilantro. This glaze is a magical mixture that combines sweet, spicy, tangy, and herbal notes, which will coat the chicken and elevate it to new heights.
Step 3: Grill the Chicken
Place the seasoned chicken onto the hot grill and cook for about 5-6 minutes on each side. This method ensures the chicken cooks evenly while developing a beautiful char that enhances its smoky flavor. During the final 2 minutes of grilling, brush half of the sweet chili lime glaze onto the thighs, allowing it to caramelize slightly without burning.
Step 4: Rest and Glaze
Once the chicken reaches an internal temperature of 160°F, remove it from the grill. Keep in mind the temperature will continue to rise a few degrees as it rests. While resting for 5 minutes on a cutting board, brush the chicken with the remaining glaze to add a glossy, flavorful finish that keeps the chicken moist and delicious.
Step 5: Slice and Serve
After resting, slice or dice the chicken into your preferred size. This makes it perfect for serving on its own, or as a lovely topping for salads, rice bowls, or wraps.
How to Serve Grilled Thai Chicken with Sweet Chili and Lime Recipe
Garnishes
Adding fresh garnishes is a delightful way to brighten the dish and provide contrasting textures. Sprinkle additional chopped cilantro and a few lime wedges for squeezing on top. You can also add thinly sliced green onions or toasted sesame seeds to bring an extra visual and flavor punch.
Side Dishes
This Grilled Thai Chicken with Sweet Chili and Lime Recipe pairs wonderfully with steamed jasmine rice or coconut rice for a comforting touch. You could also serve it alongside grilled vegetables, a crisp cucumber salad, or even wrapped in warm tortillas with fresh slaw for a fusion vibe.
Creative Ways to Present
For a casual dinner or entertaining guests, try serving this grilled chicken over a bed of leafy greens topped with mango slices and chopped peanuts to create a refreshing Thai-inspired salad. Another fun presentation is skewering the sliced chicken alongside colorful bell peppers and onions for vibrant skewers perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the grilled chicken in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 days, making it a perfect option for quick lunches or dinners later in the week.
Freezing
You can freeze cooked chicken thighs for up to 2 months. Be sure to wrap them well in plastic wrap or foil and place them in a freezer-safe container. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, gently warm the chicken in the oven at 325°F or in a covered skillet over medium heat. Avoid microwaving if possible, as this can dry out the meat. Brush with a little extra sweet chili lime glaze when reheating to keep the flavors fresh and moist.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but be mindful they cook faster and are leaner, so watch the grill closely to prevent drying out.
What can I substitute for sweet chili sauce?
If you don’t have sweet chili sauce on hand, mixing honey with a bit of chili flakes and rice vinegar can create a similar sweet and spicy effect.
Is this recipe spicy?
The heat level is moderate thanks to the sriracha and chili sauce, but you can adjust the amount of sriracha to suit your preferred spice level.
Can I make this recipe without a grill?
Yes! You can cook the chicken in a grill pan or even roast it in the oven at 425°F, though grilling adds that signature smoky flavor.
How long does the chicken need to rest after grilling?
Resting the chicken for about 5 minutes before slicing allows the juices to redistribute, ensuring every bite is juicy and flavorful.
Final Thoughts
This Grilled Thai Chicken with Sweet Chili and Lime Recipe is one of those dishes that feels both special and effortlessly achievable. Its balance of bold flavors and juicy tenderness makes it a satisfying meal that’s sure to become a favorite. I wholeheartedly encourage you to fire up your grill, gather these ingredients, and experience how simple ingredients can deliver unforgettable taste. Trust me, your taste buds will thank you!
Print
Grilled Thai Chicken with Sweet Chili and Lime Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
This Grilled Thai Chicken recipe features tender boneless, skinless chicken thighs marinated with a flavorful Thai seasoning and glazed with a tangy and spicy sweet chili sauce mixture. Perfect for a quick, delicious meal, the chicken is grilled to juicy perfection and served with a zesty cilantro-lime glaze that offers a burst of authentic Thai-inspired flavors.
Ingredients
Chicken and Seasoning
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (blend of garlic powder, coriander, cumin, turmeric, chili powder)
Glaze
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F, to ensure the chicken cooks evenly and develops a nice char.
- Season the Chicken: Rub the boneless chicken thighs with olive oil to help the seasoning stick. Sprinkle the Thai seasoning evenly over the chicken, coating all sides thoroughly.
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and fresh chopped cilantro to create a flavorful glaze for basting the chicken.
- Grill the Chicken: Place the seasoned chicken thighs on the preheated grill. Cook for 5 to 6 minutes on one side, then flip and grill for another 5 to 6 minutes on the other side.
- Apply the Glaze: During the last 2 minutes of grilling, generously brush half of the prepared glaze over the chicken to build flavor and a sticky, delicious coating.
- Check Doneness and Rest: Remove the chicken from the grill once its internal temperature reaches 160°F. As the chicken rests for 5 minutes on a cutting board, the temperature will rise to about 165°F. While resting, brush the remaining glaze over the chicken thighs.
- Serve: Slice or dice the rested chicken pieces and serve immediately to enjoy the full flavor of the grilled Thai chicken.
Notes
- You can make your own Thai seasoning with a mix of garlic powder, coriander, cumin, turmeric, and chili powder if you don’t have a premade blend.
- Use a meat thermometer to ensure chicken is safely cooked to an internal temperature of 165°F after resting.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil the chicken in the oven.
- For extra heat, add more sriracha or a pinch of cayenne pepper to the glaze.
