Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work great and stay super juicy. Sear them the same way—just make sure they’re cooked through (165°F internal temp).

Can I make Thai Sweet Chili Chicken gluten-free?

Yes! Swap soy sauce for tamari or coconut aminos . Everything else is naturally gluten-free, but double-check your sweet chili sauce label to be safe.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for up to 3–4 days . The sauce thickens even more as it sits—honestly, it’s kind of amazing.

What’s the best way to reheat it?

Reheat gently in a skillet over medium-low with a splash of water (or a squeeze of lime) to loosen the sauce. Microwave works too—just cover it so it doesn’t dry out.

Yes, but the sauce may change texture slightly after thawing. Freeze in a sealed container for up to 2 months . Thaw overnight in the fridge and reheat slowly.

Thai Sweet Chili Chicken: Irresistibly Easy 30-Minute Win

Description

Thai Sweet Chili Chicken is a sticky, sweet, and slightly spicy chicken dish coated in a glossy chili glaze with hints of lime and ginger. Perfect for busy weeknights, this easy recipe delivers bold takeout-style flavor at home in under 40 minutes. Serve it over rice for a comforting, crowd-pleasing dinner the whole family will love.

Ingredients

Scale

1 cup sweet chili sauce
¼ cup soy sauce (or tamari or coconut aminos for gluten-free)
3 tablespoons honey
2 limes, juiced
¼ teaspoon ground ginger
2 chicken breasts, halved into 4 cutlets
1 tablespoon olive oil (or other cooking oil)
1 green onion, thinly sliced
Lime wedges, for serving
Optional garnish: sesame seeds, sliced red chiles, chopped cilantro

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Instructions

In a bowl, whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger until smooth.
Place halved chicken breasts into a zip-top bag or shallow dish. Pour in half of the marinade. Refrigerate for at least 30 minutes.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through (internal temp 165°F).
Reduce heat to medium. Pour remaining marinade into the skillet and simmer 3–4 minutes until thickened and glossy.
(Optional) Transfer chicken and sauce to a pressure cooker. Seal and cook on poultry mode for 10 minutes. Quick release.
Garnish with green onion, sesame seeds, and lime wedges. Serve over rice.

Notes

For extra heat, add red pepper flakes or sriracha.

Chicken thighs can be substituted for juicier results.

Sauce thickens more as it cools.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Skip the pressure cooker step if short on time — it’s delicious straight from the skillet.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop (Optional Pressure Cooker Finish)
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 320 kcal
Sugar: 18 g
Sodium: 780 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 75 mg