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Grilled Chicken w/ Sweet & Spicy Chili Sauce
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Grilled Chicken w/ Sweet & Spicy Chili Sauce


For the chicken:

  • 1 tsp olive oil
  • 4 boneless, skinless chicken breasts (4-6 oz each)
  • S&P

For the sauce:

  • 1 long, red chili pepper
  • 1 1/2 garlic cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 cup rice vinegar*
  • 1/4 cup honey
  • 1 tsp low sodium tamari*


For the chicken:

  • Preheat grill or oven to 400 F. 
  • Drizzle ~1 tsp olive oil over chicken breasts and season w/ S&P.
  • Grill chicken for 5 to 8 min per side OR bake for 20-25 min. Internal temp should be 165 F (cook time depends on size of breasts).
  • Allow chicken to rest for ~10mins, stir Sweet & Spicy Chili Sauce (below) and spoon over chicken.

For the sauce:

  • If using dry red chili pepper rehydrate by pouring boiling water over it in a shallow bowl. 
  • Cut 1 chili pepper in half and remove seeds to desired heat (¼ of seeds is plenty). 
  • Rough chop 1 chili and 1½ garlic cloves. 
  • To a food processor or blender add the following: 1 chopped chili pepper, 1½ chopped garlic cloves, ¼ tsp ginger, ¼ tsp salt and ¼ cup water.
  • Blend on high until mostly smooth. Transfer mixture to a small pot and add ¼ cup rice vinegar, ¼ cup honey and 1 tsp tamari.
  • Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until sauce reduces, ~15-20 mins.


*Read all ingredient lists; avoid added msg, sugar, gluten, etc.