Sweet Chili Chicken on the BBQ

    Sweet Chili Sauce

    So there are basically two parts to this Sweet Chili Chicken recipe.  We will be making the Sweet Chili Sauce and also grilling up some chicken.  I love spicy sauces, but nothing with too much heat.  That’s why I dialed this one down a bit, and it came out fantastic!

    The more different recipes I try, the more I think about why it is that I love experimenting with food.  I have definitely made some disgusting dishes that had to be thrown away, but for the most part I stick with certain foods that I know and can alter along the way if need be.  I think it is mainly because as a kid my parents weren’t too creative with their foods, and I was actually really picky.  My mom would make a lot of pasta, and it was always in Prego Marinara, occasionally with some chop meat added in.  Or there was meatloaf, chicken cutlets (which she later got brave enough to spoon some sauce and cheese on top to make chicken parm), crock pot stew, or basically anything that you could throw in a crockpot and leave alone.

    Thankfully, I find myself to be quite the opposite.  I like to be busy, and almost every Sunday will find myself in the kitchen making 3-4 recipes.  Today I just had sweet chili stuck in my mind and thought it would go great on some chicken.  I’ve also got two types of pizza and steamed dumplings going today, and possibly beef and cheese empanadas if I have time.

    Anyway, if you like Asian sauces and barbecue chicken, I’m sure you’ll like this recipe.

    Like this Sweet Chili Chicken Recipe?  Let us know!

    And be sure to try out these recipes as well:

    Grilled Sweet Orange Chicken


    Korean Style Burgers

    Print Recipe
    BBQ Sweet Chili Chicken
    Prep Time 30 minutes
    Cook Time 2 hours
    Prep Time 30 minutes
    Cook Time 2 hours
    1. Start off by bringing 1/2 cup water, 1/2 cup rice vinegar, and 1 1/2 cups of sugar to a boil. Stir frequently
    2. Mince up a full head of garlic and add that to the pot after it boils
    3. Grab 8 dried chili peppers and grind them up
    4. If you have a mortar and pestle this is the easiest way, or you could always chop them very fine
    5. Add the flakes to the pot and keep boiling about 10 minutes
    6. In a small bowl, mix 2 tbsp corn starch with 2 tbsp cold water until fully dissolved. Add this to the pot, along with 1 tbsp salt and mix in. Keep this simmering to thicken up
    7. Now it's time to prep your chicken. You can go with anything you want - drums, quarters, wings, etc. I chose to use a halved chicken for even cooking. Start off with a sharp knife and cut directly down the center of the breast
    8. Flip the chicken over and cut out the back bone
    9. Rub with a light coat of sesame oil
    10. Throw this on the BBQ at around 300 degrees
    11. Once the skin starts to crisp up, start applying the sauce
    12. Apply two or three coats of sauce and cook til internal temperature reaches at least 165
    13. You can store any extra sauce you may have, but it gets extremely thick so you will need to warm it up to use again
    14. Enjoy!
    Share this Recipe


    Please enter your comment!
    Please enter your name here