Homemade Sweet Chili Grilled Chicken: Grilled chicken with homemade sweet chili sauce – the perfect sweet and spicy combo! Make it as spicy or as mild as you want. Great straight on the grill or on skewers or kabobs (or kebabs)! www.thereciperebel.com
Course Main Course
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Ashley Fehr
2red chili peppersseeded and diced (leave the seeds in for extra spicy)
4boneless, skinless chicken breastssliced into strips
Make your sauce: in a small pot, combine water, garlic, chili peppers, sugar, vinegar, and salt and bring to a boil. Simmer for 3-5 minutes until peppers have softened. Puree with an immersion blender until smooth (or as smooth as possible – it’s okay if there are a few flecks of peppers). Bring back to a simmer. Whisk together water and corn starch and add to sauce, cooking just until thickened.Refrigerate until ready to use.
Preheat your grill to 400-450 degrees F. I like to spray my grill with non-stick so that the chicken doesn’t stick, but this is optional. If you’d like, skewer your chicken pieces or just leave them as is – it won’t affect cooking time or instructions.
Grill chicken on one side for 10 minutes or until golden brown. Flip and brush top with chili sauce (the side that is now cooked).
Cook another 10 minutes or until chicken is cooked through (it’s always best to use a meat thermometer to ensure an internal temperature of at least 165 degrees F). Flip and brush the other side with chili sauce. Remove from the grill and serve as desired.