Sweet Chili Lime Chicken Breast – Bright, Sticky, and Ready in 30 Minutes

Sweet Chili Lime Chicken Breast is one of those meals that feels special without being fussy. It’s bold, a little sweet, a little tangy, and just the right amount of sticky. The kind of dish you can throw together on a weeknight and still want to serve to guests.

If you like takeout-style flavor with simple, fresh ingredients, this one belongs on your dinner rotation. Pair it with rice, a crunchy salad, or roasted veggies, and you’re set.

Sweet Chili Lime Chicken Breast - Bright, Sticky, and Ready in 30 Minutes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 2 large boneless, skinless chicken breasts (about 1.5 pounds total), halved horizontally into cutlets
• 1/2 cup sweet chili sauce
• 2 tablespoons fresh lime juice (plus extra wedges for serving)
• 1 teaspoon lime zest
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (optional, for extra gloss and sweetness)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional but excellent)
• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Red pepper flakes (optional, for extra heat)
• Fresh cilantro or green onions, chopped, for garnish

Instructions

 

• Prep the chicken: Slice each chicken breast horizontally to make 4 thinner cutlets. Pat dry with paper towels and season lightly with salt and pepper.
• Make the marinade: In a bowl, whisk together sweet chili sauce, lime juice, lime zest, soy sauce, honey, garlic, and ginger. Add a pinch of red pepper flakes if you like heat.
• Marinate: Place the chicken in a zip-top bag or shallow dish. Pour in 2/3 of the marinade and turn to coat. Reserve the remaining 1/3 for glazing. Let the chicken rest for 15–30 minutes at room temperature, or up to 4 hours in the fridge.
• Heat the pan: Set a large skillet over medium-high heat and add the oil. When the oil shimmers, it’s ready.
• Sear the chicken: Shake off excess marinade and lay the cutlets in the pan. Cook for 3–4 minutes per side until golden and nearly cooked through. Avoid overcrowding; cook in batches if needed.
• Glaze and finish: Reduce heat to medium. Pour the reserved marinade into the pan and let it bubble. Spoon it over the chicken for 1–2 minutes until glossy and the chicken reaches an internal temperature of 165°F (74°C).
• Rest and garnish: Transfer to a plate and rest for 5 minutes. Sprinkle with chopped cilantro or green onions and serve with lime wedges.

What Makes This Special

This chicken hits that perfect flavor balance: sweet heat from sweet chili sauce, brightness from fresh lime, and a touch of savoriness from garlic and soy. The marinade doubles as a glaze, which keeps the chicken juicy and delivers a glossy finish.

Even better, it’s flexible—pan-seared, baked, air-fried, or grilled all work.

It’s also approachable. The ingredients are easy to find, and the steps are straightforward. You’ll get big flavor with minimal effort and minimal cleanup, which is exactly what weeknight cooking should be.

What You’ll Need

• 2 large boneless, skinless chicken breasts (about 1.5 pounds total), halved horizontally into cutlets
• 1/2 cup sweet chili sauce
• 2 tablespoons fresh lime juice (plus extra wedges for serving)
• 1 teaspoon lime zest
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (optional, for extra gloss and sweetness)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional but excellent)
• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Red pepper flakes (optional, for extra heat)
• Fresh cilantro or green onions, chopped, for garnish

Instructions

1. Prep the chicken: Slice each chicken breast horizontally to make 4 thinner cutlets.

   Pat dry with paper towels and season lightly with salt and pepper.

2. Make the marinade: In a bowl, whisk together sweet chili sauce, lime juice, lime zest, soy sauce, honey, garlic, and ginger. Add a pinch of red pepper flakes if you like heat.
3. Marinate: Place the chicken in a zip-top bag or shallow dish. Pour in 2/3 of the marinade and turn to coat.

   Reserve the remaining 1/3 for glazing. Let the chicken rest for 15–30 minutes at room temperature, or up to 4 hours in the fridge.

4. Heat the pan: Set a large skillet over medium-high heat and add the oil. When the oil shimmers, it’s ready.
5. Sear the chicken: Shake off excess marinade and lay the cutlets in the pan.

   Cook for 3–4 minutes per side until golden and nearly cooked through. Avoid overcrowding; cook in batches if needed.

6. Glaze and finish: Reduce heat to medium. Pour the reserved marinade into the pan and let it bubble.

   Spoon it over the chicken for 1–2 minutes until glossy and the chicken reaches an internal temperature of 165°F (74°C).

7. Rest and garnish: Transfer to a plate and rest for 5 minutes. Sprinkle with chopped cilantro or green onions and serve with lime wedges.

How to Store

• Fridge: Store cooled chicken in an airtight container for up to 4 days.
• Freezer: Freeze sliced or whole cutlets with extra sauce in a freezer bag for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a skillet over low heat with a splash of water to loosen the sauce.

  Alternatively, microwave in short bursts until hot.

• Meal prep tip: Slice the chicken and pack with rice, steamed broccoli, or cabbage slaw for easy lunches.

Health Benefits

• Lean protein: Chicken breast is high in protein and low in saturated fat, which supports muscle repair and steady energy.
• Lower sugar option: By controlling the sauce and opting for honey in moderation, you can keep added sugars reasonable compared to many takeout sauces.
• Citrus perks: Lime adds vitamin C and bright flavor without extra calories or fat.
• Customizable sodium: Using low-sodium soy sauce or tamari lets you manage salt levels to fit your needs.

Common Mistakes to Avoid

• Skipping the cutlet step: Thick breasts cook unevenly and dry out. Halving them into cutlets ensures quick, even cooking.
• Overcrowding the pan: Too many pieces at once will steam instead of sear. Cook in batches for that golden crust.
• Burning the glaze: Sweet sauces can scorch fast.

  Lower the heat when adding the glaze and keep it moving.

• Not reserving marinade: Don’t use the raw marinade as a finishing sauce. Always set some aside before marinating.
• Skipping rest time: Letting the chicken rest helps juices redistribute for a juicier bite.

Alternatives

• Air fryer: Cook marinated cutlets at 380°F (193°C) for 8–10 minutes, flipping halfway. Brush with reserved glaze in the last 2 minutes.
• Bake: Arrange on a parchment-lined sheet and bake at 425°F (220°C) for 12–15 minutes, brushing with glaze halfway and at the end.
• Grill: Grill over medium-high heat for 3–4 minutes per side.

  Brush with glaze in the last minute to avoid flare-ups.

• Protein swaps: Try boneless thighs, tofu, shrimp, or salmon. Adjust cook times: shrimp 2–3 minutes per side, salmon 4–5 minutes per side.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce. Check your sweet chili sauce label.
• No honey: Swap maple syrup or skip it entirely if your sweet chili sauce is already sweet enough.
• Add veggies: Toss snap peas, bell peppers, or broccoli into the pan after searing the chicken.

  Sauté, then add the glaze.

FAQ

Can I use frozen chicken breasts?

Yes, but thaw them completely first for even cooking. Pat dry before marinating to help the sauce stick and sear properly.

How spicy is this?

Sweet chili sauce is mild with gentle heat. If you want more kick, add red pepper flakes or a squirt of sriracha to the marinade.

Do I have to marinate it?

Even 15 minutes helps.

If you’re in a rush, you can skip the marinating and cook the chicken with salt and pepper, then finish with the glaze in the pan.

What goes well with this?

Serve with jasmine rice, coconut rice, cauliflower rice, or noodles. A crisp slaw with lime and cilantro or roasted veggies rounds out the meal nicely.

How do I keep the chicken juicy?

Use thin cutlets, cook over medium-high heat without overcooking, and rest for 5 minutes. A quick glaze at the end locks in moisture and flavor.

Can I make it ahead?

Yes.

Marinate up to 4 hours in the fridge. Cooked chicken stores well for meal prep and reheats nicely with a splash of water in the pan.

Is sweet chili sauce the same as chili garlic sauce?

No. Sweet chili sauce is sweeter and thicker, with a sticky texture.

Chili garlic sauce is spicier, chunkier, and not sweet. Stick with sweet chili sauce for this recipe’s flavor profile.

In Conclusion

Sweet Chili Lime Chicken Breast is the kind of recipe that earns a spot in your weekly lineup. It’s bold, bright, and fast, with a glossy finish that tastes like takeout but cooks like a weeknight staple.

Keep the ingredients on hand, switch up the cooking method as needed, and enjoy a dependable, delicious dinner any night of the week.