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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.