Easy Sweet Chili Chicken

Simply prepare this easy sweet chili sauce, pour over chicken, and bake! Dinner recipe on sallysbakingaddiction.com

Simply prepare this easy sweet chili sauce, pour over chicken, and bake! Dinner recipe on sallysbakingaddiction.com

I’m a huge fan of sweet chili sauce from the store and often buy it to serve with coconut shrimp. I’ve never thought to just make it myself, but the flavors were all ingredients I had on hand one night so I went for it and crossed my fingers. Major success.

You need:

A whole lotta garlic
 Also a ton of crushed red pepper
 Sriracha (yes!!)
Rice vinegar
Honey
Cornstarch to thicken
None of the weird sketchy stuff you find in the store-bought kind.

… and that’s about it.

Easy homemade sweet chili sauce on sallysbakingaddiction.com

Traditionally sweet chili sauce is made with granulated sugar but I try to reserve all my refined sugar for baking purposes– and for cooking, try to use unrefined when I can. Balance. Honey is SO GOOD with garlic and spice– and definitely works here. As an alternative, you can use agave or pure maple syrup (or just granulated sugar) instead if you’d like.

I actually made the sweet chili sauce again last week because we both loved it so much. I added it to veggie and rice stir-fry one night and smothered it over warm grilled zucchini the next. It’s been so convenient to have on hand because not only is it exploding with sweet, spicy, and garlic-packed flavor– it’s extremely versatile. So many uses for this stuff! You’ll want to serve it with everything and I mean everything. Up next I’ll try salmon and then maybe shrimp. Keep ya posted.

Easy homemade sweet chili sauce on sallysbakingaddiction.com

But today– basically what you’re going to do is make the sweet chili sauce on the stove, pour it over chicken, then bake the whole darn thing for about 30 minutes. It doesn’t get any easier. I channeled my baked pineapple teriyaki chicken; they’re essentially the same exact recipe but with different homemade sauces. So simple.

You can leave the chicken breasts whole, but I find that cutting them up not only cuts down on cook time but infuses the sweet chili sauce flavor deep into each smaller piece. I also switched the oven to broil for the last few minutes to give it all a little more color.

Simply prepare this easy sweet chili sauce, pour over chicken, and bake! Dinner recipe on sallysbakingaddiction.com

While it’s baking, you can prep some side dishes. I simply served this with wild rice and a side salad, but you can throw some broccoli or sliced zucchini in the pan and let it bake with the chicken directly in the sauce. There’s a ton of sauce, so make sure you have some good stuff to soak it all up! Quinoa or brown rice would be fantastic alongside too.

As leftovers? This is even better the next day after the chicken has absorbed more of the sauce. And if you combine rice in the same tupperware as all the leftover sauce, you’ll easily have one of the best lunches ever to look forward to. It tastes like pure comfort food when in reality it’s kinda sorta healthy-ish AND you made it from scratch.

Simply prepare this easy sweet chili sauce, pour over chicken, and bake! Dinner recipe on sallysbakingaddiction.com

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Easy Sweet Chili Chicken

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Asian

Description

Easy sweet chili chicken is your answer to a quick weeknight dinner. Makes incredible leftovers and the homemade sweet chili sauce is so versatile!


Ingredients

  • 1/2 cup (120ml) warm water
  • 1/2 cup (180g) honey
  • 1/4 cup (60ml) rice vinegar
  • 1 and 1/2 Tablespoons (12g) cornstarch
  • 2 teaspoons minced garlic
  • 2 teaspoons crushed red pepper
  • 1 teaspoon Sriracha
  • 1 teaspoon salt
  • 4 skinless boneless chicken breasts, cut into 2 inch pieces
  • sesame seeds and green onion for garnish

Instructions

  1. Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray– I use a 10-inch casserole dish. Anything around this size works.
  2. Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
  3. Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
  4. Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
  5. Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: The sweet chili sauce, prepared in step 2, can be made up to 5 days in advance and stored in the refrigerator. You can even prepare the dish through step 3, cover the pan with aluminum foil or plastic wrap, and keep in the refrigerator for up to 1 day. Then bake as directed.
  2. Slow Cooker: I imagine you can prepare this in the slow cooker, but I haven’t attempted it yet. Let me know if you give it a try!
  3. Spiciness: This is a spicy dish! If you don’t like tons of heat, feel free to leave out the Sriracha or reduce to 1 teaspoon crushed red pepper.
  4. The sweet chili sauce gets super thick after being stored in the fridge for a few days, but melts right down when spooned over warm food. Or heat it up if using it as a dip.

Keywords: sweet chili chicken

And here’s that baked teriyaki chicken I love too!

Baked Pineapple Teriyaki Chicken

Simply prepare this easy sweet chili sauce, pour over chicken, and bake! Dinner recipe on sallysbakingaddiction.com

121 Comments

  1. Any thoughts on a substitute for the garlic? I’m allergic to garlic. Think we can substitute onion instead?

    1. Hi Mardi, garlic has a very distinct flavor that nothing else can replicate. However you can certainly leave it out, or try adding in shallots, leeks or an onion for a different flavor!

  2. Hi, is this recipe any good for freezing? Was a bit too hot for my family but would like to save the leftovers for some more spice seasoned family members…

    1. Definitely. Freeze for up to 3 months.

  3. We had this for dinner tonight. It was absolutely delicious! So easy & fuss free. Loved by the whole family. I’ll definitely make it again. Thank you

  4. This way absolutely delicious!!! I do cut the red pepper flakes by half because of my toddlers. The first time I baked the entire 30mins and the chicken was over cooked but still delicious. This time I baked for 24mins and it was perfect!! Juicy and oh so tasty. Thank you so much!

  5. Delicious and so easy! We tossed the extra sauce with roasted Brussels sprouts and it was fantastic! I’ll be making this again for sure! Thank you Sally!

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