Why You’ll Love This Recipe
Sweet & Spicy Grilled Chicken is a mouthwatering dish that balances bold heat with a touch of sweetness, delivering an explosion of flavor in every bite. Perfect for summer cookouts, weeknight dinners, or meal prep, this chicken is juicy, flavorful, and irresistibly caramelized from the grill.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breastshoneysoy saucesriracha saucesmoked paprikagarlic powderonion powderblack pepperolive oillime juicebrown sugar
directions
In a bowl, whisk together honey, soy sauce, sriracha, olive oil, lime juice, brown sugar, paprika, garlic powder, onion powder, and black pepper.
Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them.
Seal and marinate in the refrigerator for at least 1 hour, preferably overnight.
Preheat grill to medium-high heat and oil the grates.
Remove chicken from marinade and let excess drip off.
Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (75°C) and juices run clear.
Let rest for 5 minutes before slicing.
Serve with lime wedges and garnish with chopped herbs if desired.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesMarinating time: 1-8 hoursGrilling time: 10-15 minutesTotal time: 1 hour 20 minutes (including marinating)
Variations
Use chicken thighs for a juicier cut.
Add crushed red pepper flakes for extra heat.
Use maple syrup instead of honey for a deeper sweetness.
Add fresh ginger to the marinade for a zingy twist.
Grill with pineapple slices for a tropical flavor.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently in the microwave or on the stovetop with a splash of water to keep it moist.Can also be frozen for up to 2 months and reheated after thawing.
FAQs
Can I bake this instead of grilling?
Yes, bake at 400°F (200°C) for 20-25 minutes or until fully cooked.
How spicy is this chicken?
Moderately spicy; adjust sriracha to taste.
Can I use bone-in chicken?
Yes, but increase grilling time accordingly.
Is it good for meal prep?
Absolutely, it stores and reheats well.
Can I skip the sugar?
You can reduce or omit it, though it helps balance the spice.
What can I serve it with?
It pairs well with rice, grilled vegetables, or salad.
Can I use a grill pan?
Yes, a grill pan works well for indoor cooking.
What herbs go well with it?
Cilantro, parsley, or green onions are great choices.
Can I make it ahead?
Yes, marinate the chicken up to a day in advance.
Can I use this marinade for other meats?
Yes, it’s great with pork, shrimp, or tofu.
Conclusion
Sweet & Spicy Grilled Chicken brings together the perfect harmony of flavors for a dish that’s both bold and balanced. It’s easy to prepare, grill-friendly, and endlessly versatile—sure to become a favorite for casual dinners and festive gatherings alike. Try it once, and it’ll be a go-to for every barbecue season.
Print
Sweet & Spicy Grilled Chicken
- Prep Time: 10 mins (plus 30 mins marinating)
- Cook Time: 12–14 mins
- Total Time: 55 mins (with marinating)
- Yield: 4 servings
- Category: Main Course / Grill
- Method: Grilling
- Cuisine: American-fusion
- Diet: Low Fat
Description
A vibrant grilled chicken recipe marinated in a sweet and spicy blend of honey, chili, and citrus, perfect for flavorful BBQs or weekday dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb)
- ¼ cup honey
- 2 Tbsp olive oil
- 2 Tbsp soy sauce (or tamari for gluten‑free)
- 1 Tbsp apple cider vinegar (or lime juice)
- 2 tsp Sriracha or other chili sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional garnish: chopped cilantro, lime wedges, sesame seeds
Instructions
- In a small bowl, whisk together honey, olive oil, soy sauce, vinegar, Sriracha, paprika, garlic powder, onion powder, salt, and pepper until well combined.
- Place chicken breasts in a resealable plastic bag or shallow dish; pour marinade over chicken, ensuring all pieces are coated. Marinate in the fridge for at least 30 minutes, up to 4 hours.
- Preheat grill to medium-high heat (about 400 °F/200 °C). Oil grill grates lightly.
- Remove chicken from marinade, shaking off excess. Reserve leftover marinade.
- Grill chicken 6–7 minutes per side, or until internal temperature reaches 165 °F (74 °C) and grill marks form.
- During the last 2 minutes of grilling, brush grilled chicken with reserved marinade and cook an additional minute per side to caramelize.
- Transfer chicken to a plate, let rest 5 minutes before slicing.
- Serve garnished with cilantro, sesame seeds, and lime wedges alongside your favorite sides.
Notes
- If you prefer spicier heat, increase Sriracha to 1 Tbsp or add ¼ tsp red pepper flakes.
- For a softer, quicker option, bake at 400 °F for 20–25 minutes.
- This marinade also works great with thighs or drumsticks—just adjust cooking time.
- Leftover chicken makes delicious fajitas, salads, or wraps.
- To make gluten-free, use tamari instead of soy sauce.