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.
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And be sure to try out these recipes as well: