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overhead view of plate with grilled chicken, julienned carrots, cucumber ribbons, and lime wedges

Sweet and Spicy Thai Chicken

A little sweet, a little spicy, a whole lot of yummy in this Thai chicken dish. Make an easy glaze for the chicken, a quick pickle mix for veggies, and have it all cooked and ready to devour in under 45 minutes
Course Main Course
Cuisine Asian, Thai
Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings 4 servings
Calories 463kcal
Author Tiffany


  • 1 ½ pounds chicken tenderloins , breats, or thighs, see note

for the glaze

  • ¾ cup sweet chili sauce see note
  • cup low sodium soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons sriracha
  • 3 teaspoons minced garlic
  • ¼ cup rice vinegar
  • 3 tablespoons fish sauce
  • 1 tablespoon lemongrass paste see note
  • 1 tablespoon fresh-squeezed lime juice about 1 lime
  • 2 tablespoons sesame oil or toasted sesame oil

For the picked veggies

  • ½ cup rice vinegar
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons minced garlic
  • ½ cup shredded carrots
  • ½ cucumber sliced, or shaved into ribbons


For the pickled veggies

  • Combine all ingredients in a jar. Cover tightly, shake vigorously. Chill at least 1 hour or up to overnight.

For the glaze

  • Whisk together all glaze ingredients in a medium bowl. Reserve half of the glaze and set aside.
  • Add remaining half of the glaze to a medium sauce pan, bring to a boil and cook for five minutes.
  • Remove from heat and allow to cool and thicken while you cook the chicken.

Stovetop method

  • Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8 minutes (depending on the thickness of the chicken pieces).
  • Turn, cook another 5-8 minutes until cooked through. Remove from heat.
  • Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!

Grill method

  • Combine chicken and reserved glaze. Cover and chill for 30 minutes.
  • Preheat grill to medium-low and oil the grates. Use tongs to transfer chicken to the grill (discard excess glaze marinade) and grill for 5-8 minutes on each side, depending on the thickness of the chicken.
  • Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!


For the chicken: If using thicker cuts of chicken (breasts or thighs), you will need to adjust the cook time by 5-10 minutes until chicken is white throughout and juices run clear run sliced into. 
For the pickled veggies: these are completely optional - but if you have five minutes to put them in the fridge you will be so glad you did it! You just need to remember to do it at least one hour in advance (or even the night before!) so they have time to marinate. 
Sweet chili sauce: easily make your own or buy it in the Asian section of grocery stores!
Fish sauce: worth having on hand for so many CDLC recipes, but if you don't have any you can substitute soy sauce.
Lemongrass paste: very commonly found in the fresh produce section near the herbs, comes in a squeeze tube. No substitution but you can omit it if you can't get your hands on some!
Serving suggestions: over steamed basmati or jasmine rice with lots of limes and fresh cilantro. 


Calories: 463kcal | Carbohydrates: 47g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 2932mg | Potassium: 864mg | Fiber: 1g | Sugar: 42g | Vitamin A: 2899IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 2mg