If you are craving vibrant, bold flavors wrapped up in tender, juicy chicken, then you have to try this Grilled Thai Chicken with Sweet Chili and Lime Glaze Recipe. It’s a perfect balance of sweet, spicy, and tangy all in one bite, making every mouthful an absolute delight. Whether you’re cooking for family or having friends over, this dish is guaranteed to impress and satisfy with its irresistible glaze and fragrant Thai seasoning. Plus, it’s pretty quick and straightforward, so you’re not spending all day in the kitchen when you could be enjoying great food instead.
Ingredients You’ll Need
Getting the ingredients right for this recipe is key because each element adds a unique flavor or texture that truly elevates the dish. The simplicity is what makes it special and straightforward to pull off, while the ingredients themselves bring that authentic Thai-inspired magic to your grill.
- 2 pounds boneless, skinless chicken thighs: Choose thighs for juicy, flavorful meat that stays tender on the grill.
- 1 tablespoon olive oil (or vegetable oil): Helps the seasoning stick and prevents the chicken from drying out during grilling.
- 3 tablespoons Thai seasoning: A blend of herbs and spices that forms the aromatic backbone of the dish; you can find premade mixes or create your own.
- ¼ cup sweet chili sauce: Adds a luscious sweet heat that beautifully complements the savory notes.
- 2 tablespoons soy sauce: Provides a salty, umami depth that balances the sweetness perfectly.
- 1 tablespoon lime juice: Injects a fresh, zesty brightness that lifts all the flavors.
- 1 tablespoon sriracha: Gives an extra kick of spicy warmth to excite your taste buds.
- 1 tablespoon fresh cilantro (chopped): Offers a fresh herbal finish that bursts in every bite.
How to Make Grilled Thai Chicken with Sweet Chili and Lime Glaze Recipe
Step 1: Prepare the Grill and Chicken
First things first, preheat your grill to a medium-high heat, aiming for around 400°F to get that perfect sear without burning. While the grill is heating, rub your chicken thighs with the olive oil to ensure they stay juicy and to help the seasoning adhere well. Then, sprinkle your Thai seasoning evenly over each piece so every bite is packed with flavor.
Step 2: Whisk Together the Glaze
While the grill heats up, mix the sweet chili sauce, soy sauce, lime juice, sriracha, and freshly chopped cilantro in a small bowl. This glaze is the heart of the dish, delivering layers of sweet, tangy, and spicy notes that will coat the chicken beautifully during grilling.
Step 3: Grill the Chicken
Place your seasoned chicken thighs on the grill and cook for about 5 to 6 minutes per side. The key here is patience, letting the heat work its magic to develop a lovely charred exterior while keeping the meat tender inside.
Step 4: Glaze the Chicken
During the last two minutes of grilling, generously brush half of the glaze over the chicken. This step caramelizes the sugars in the sauce, creating a glossy, flavorful coating that is absolutely irresistible.
Step 5: Finish and Rest
Remove the chicken from the grill once the internal temperature hits 160°F. Keep in mind that residual heat will raise the temperature slightly as it rests. Brush on the remaining glaze while the chicken relaxes on a cutting board for around 5 minutes — this lets the juices redistribute for ultimate tenderness.
Step 6: Slice and Serve
Finally, slice or dice your grilled chicken to prepare it for serving. The beautiful glaze will be clinging to every piece, making it look as good as it tastes.
How to Serve Grilled Thai Chicken with Sweet Chili and Lime Glaze Recipe
Garnishes
Fresh garnishes elevate this dish from great to unforgettable. Sprinkle extra chopped cilantro on top alongside thinly sliced green onions. For a final touch, a wedge of lime can be placed on the side, inviting your guests to add a burst of zesty brightness as they please.
Side Dishes
Pair this chicken with fluffy jasmine rice or coconut rice to soak up all the delicious glaze. A fresh cucumber salad or crisp Asian slaw offers a crunchy contrast that balances the richness of the chicken perfectly. Steamed or grilled veggies like bok choy or snap peas add vibrant color and extra nutrition to your plate.
Creative Ways to Present
For a fun twist, serve this Grilled Thai Chicken with Sweet Chili and Lime Glaze Recipe in lettuce wraps garnished with crushed peanuts and fresh herbs. You can also turn it into a vibrant salad by tossing it with mixed greens, shredded carrots, and a light dressing for a complete, flavorful meal that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover grilled Thai chicken keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Store the chicken and any extra glaze separately if possible to maintain the best texture when you reheat.
Freezing
You can freeze the grilled chicken for up to 2 months. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. Defrost overnight in the fridge before reheating to keep the texture intact.
Reheating
For the best results, reheat the chicken gently in a skillet over medium heat or in an oven preheated to 350°F. Avoid microwaving if possible, as it can dry out the meat. Brush on some additional glaze while reheating to revive the flavors and moisture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, but keep in mind that chicken breasts are leaner and can dry out more quickly on the grill. You might want to reduce the cooking time slightly and watch closely to ensure they stay juicy.
What if I don’t have Thai seasoning?
No worries! You can make a simple substitute using a mix of garlic powder, ground coriander, ground cumin, smoked paprika, and a pinch of chili flakes. This combo will bring a nice aromatic and spicy kick to the chicken.
Is this dish spicy?
The dish has a gentle heat thanks to the sriracha and sweet chili sauce, but it is balanced by the sweetness and lime juice. You can adjust the sriracha amount to make it milder or spicier according to your preference.
Can I make this recipe indoors if I don’t have a grill?
Definitely! You can use a grill pan on your stovetop or broil the chicken in the oven. Just make sure to watch the cooking closely to get a nice char without burning.
How do I know when the chicken is done?
The best way is to use a meat thermometer – the chicken is done at an internal temperature of 160°F. Resting the chicken after grilling will bring it up to a safe 165°F while keeping it juicy.
Final Thoughts
There is something truly special about the vibrant flavors and sticky, tangy glaze of this Grilled Thai Chicken with Sweet Chili and Lime Glaze Recipe. It’s the kind of recipe that becomes an instant favorite for weeknight dinners or weekend gatherings because it’s approachable, packed with flavor, and downright addictive. I can’t wait for you to try it and make it your own!
Print
Grilled Thai Chicken with Sweet Chili and Lime Glaze Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
This Grilled Thai Chicken recipe features succulent, boneless skinless chicken thighs marinated with vibrant Thai seasoning and a tangy sweet chili glaze. Ready in just 25 minutes, it’s perfect for a quick and flavorful weeknight dinner with a delicious balance of spicy, sweet, and citrus flavors.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (see notes below)
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 a perfect sear on the chicken.
- Season the Chicken: Rub the chicken thighs evenly with olive oil to help the seasoning stick. Sprinkle the Thai seasoning evenly over all sides of the chicken thighs for bold flavor.
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and chopped fresh cilantro until well combined. Set aside to use later.
- Grill the Chicken: Place the seasoned chicken on the hot grill. Grill each side for about 5 to 6 minutes, ensuring the chicken cooks evenly.
- Apply Glaze while Grilling: During the last 2 minutes of grilling, brush half of the prepared glaze onto the chicken thighs to infuse flavor and caramelize the sauce slightly.
- Remove and Rest: Remove the chicken from the grill once the internal temperature reaches 160°F, as it will continue to rise to a safe 165°F while resting. Brush the remaining glaze over the chicken and let it rest on a cutting board for 5 minutes to retain juices.
- Serve: Slice or dice the rested chicken before serving to enjoy the juicy, flavorful grilled Thai chicken.
Notes
- Thai seasoning typically includes a blend of ingredients such as garlic powder, ginger, lemongrass, coriander, cumin, and chili powder; you can purchase a pre-made blend or make your own.
- Ensure the grill is properly preheated to get nice grill marks and prevent sticking.
- The internal temperature for safely cooked chicken is 165°F; removing at 160°F and resting allows for carryover cooking.
- For a milder option, reduce or omit the sriracha in the glaze.
- Serve with steamed jasmine rice and fresh vegetables for a full meal.
