Let’s make a delicious spicy chicken with chili garlic sauce! Gather all the ingredients together, follow the easy step by step instructions to cook it, and voila! You will have an amazing meal. Enjoy!
If you love spicy food and trying something new then I think you’ll enjoy this recipe. Chicken with chili garlic sauce is a classic Chinese dish you see throughout Asian Chinatown food courts or just as a regular menu item at your local Chinese restaurant.
Chili Garlic Chicken
If you like some sweet heat, marinate your chicken thighs in this chili garlic sauce. They cook quickly on the grill and are especially good served with white rice.
It’s finally grilling season and I couldn’t be more excited to spend afternoons outside with my friends and family, making great food on the grill.
I like making burgers and hot dogs as much as the next person, but for me, this chili garlic chicken has become my favorite reason to light the grill.
Make a Spicy Marinade With Chili Garlic Sauce
The marinade for this chicken uses chili garlic sauce (I like Huy Fong), which you can find in almost any supermarket these days. Look for it near the Asian ingredients or the other condiments.
Chili garlic sauce is spicy and flavorful, and a few tablespoons of it goes a long way to season your marinade. The honey in the marinade balances the spiciness, so don’t skip it!
Buying the Best Chicken
I prefer to buy a whole chicken and butcher it into parts, but you can use any mix of chicken pieces for this recipe. Skin-on, bone-in pieces are my preference for the grill. The skin gives the chicken some protection from the high heat of the grill, keeping it juicier.
While you can use skinless pieces, there’s more risk of overcooking it. If you do decide to substitute skinless pieces, reduce the cooking time by 5 to 10 minutes and make sure to use a digital thermometer so you will know when the chicken is cooked through.
If You Don’t Have a Grill . . .
If you don’t have access to grill, have no fear. Marinate this chicken and then sear it, skin side down, in a hot cast iron skillet. Transfer it to a 375°F oven to finish roasting (skin side up) until it reaches an internal temperature of at least 165°F.
Again, you can substitute skinless pieces with this method, but check them regularly with a thermometer so they don’t dry out.
Serve With Rice!
This chili garlic chicken is great over rice because the rice soaks up the sauce and juices, but you can also serve it on top of salad greens for a lighter option. Enjoy grilling season!
Chili Garlic Chicken
SAVE ITPRINT
PREP TIME5 mins
COOK TIME30 mins
MARINADE30 mins
TOTAL TIME65 mins
SERVINGS4 servings
Oven Method: Marinate this chicken and then sear it, skin side down, in a hot cast iron skillet. Transfer it to a 375°F oven to finish roasting (skin side up) until it reaches an internal temperature of at least 165°F.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons chili garlic sauce, such as Huy Fong
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 2 cloves garlic, minced
- 1 (3-pound) chicken, cut into pieces, or the equivalent in chicken pieces
- Thinly sliced scallions, for garnish
- Sesame seeds, for garnish
Method
- Marinate the chicken:Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight.
- Prep and heat the grill:Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil.
- Grill the chicken:Arrange the chicken skin-side down over the high-heat section of the grill and cook for about 5 minutes, or until you see dark, seared grilled marks. (If you’d like crosshatched grill marks, rotate the chicken 90-degrees halfway through.) Flip the chicken and keep over the hot section for another 4 to 5 minutes.Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches a safe internal temperature of 165°F in the thickest part of the meat, another 10 to 15 minutes.Exact timing will depend on your type of grill and the temperature, so check the chicken frequently and use your best judgment on when to flip and when the chicken is done.
- Remove, garnish, and serve:When the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds. Serve while warm.
| NUTRITION FACTS(PER SERVING) | |
|---|---|
| 776 | CALORIES |
| 41g | FAT |
| 6g | CARBS |
| 90g | PROTEIN |
Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad
- Level: Easy
- Total: 5 hr 45 min (includes cooling and marinating times)
- Active: 25 min
- Yield: 4 servings
Ingredients
Deselect All
1/2 cup chili garlic sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows
Cucumber Salad:
3 tablespoons rice vinegar
1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepperAdd to Shopping List
Directions
- In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
- Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
- Preheat the oven to 350 degrees F.
- Bake the chicken, covered in foil, for 35 to 45 minutes.
- Meanwhile, preheat the grill to medium high.
- Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
- Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
Cucumber Salad:
- In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.
Asian Chili Garlic Chicken
Asian Chili Garlic Chicken made with boneless chicken breasts pan seared and tossed with a chili, soy, honey and garlic sauce is a quick and delicious weeknight meal.
A few weeks ago I was in the mood for Asian food so I made this Asian Chili Garlic Chicken along with these Ah-Mazing carrots. I don’t crave Asian food often; it’s a usually a little too salty, especially if we order out versus making it at home.
We used to have a good Chinese restaurant near us, but a few years ago they changed owners or chefs, I’m not quite sure which, but the food isn’t as good so now I just make the recipes I like at home.
I’m always thinking of new ways to make chicken too, since that is what we generally eat the most of. This recipe was so simple to make and took less than 30 minutes from start to finish.
HOW DO YOU MAKE CHILI GARLIC CHICKEN?
You’ll need boneless chicken breasts, sesame and another light oil like Canola, garlic, chili paste, soy sauce, honey, cider vinegar and cornstarch.
Generally speaking, I have many of these ingredients on hand in my pantry as they last for quite a while; especially when you don’t use a lot for this recipe.
For example, sesame oil once open will last for about 6-8 months in your pantry or 2 years in your refrigerator. You can generally purchase it in the Asian section of your local supermarket and a little oil goes a long way and adds a ton of flavor.
Start by dicing your chicken into bite sized pieces; then add them to a hot nonstick frying pan with both oils. Cook for about 3-5 minutes until the chicken is mostly cooked through and white in color.
While the chicken is cooking, combine the remaining ingredients in a small bowl; then add it to the chicken. Cook for another 5 minutes until the chicken is fully cooked through and the chicken is coated with the sauce. Serve over rice and/or with your favorite vegetable.
Asian Chili Garlic Chicken was so easy and quick to make and perfect for busy weeknight dinners, not to mention my family really loved it. We don’t like our food spicy so I only used a small amount of the chili paste.
Feel free to adjust the amount to your liking, I know some of you like things the hotter the better. 😉 ~Enjoy!
ASIAN CHILI GARLIC CHICKEN
Asian Chili Garlic Chicken made with boneless chicken breasts pan seared and tossed with a chili, soy, honey and garlic sauce is a quick and delicious weeknight meal.
PREP TIME10 mins
COOK TIME10 mins
TOTAL TIME20 mins
COURSEMain Entree
CUISINEAsian
SERVINGS4
CALORIES281 kcal
INGREDIENTS 1x2x3x
- 24 ounces boneless chicken breasts
- 1 teaspoon sesame oil
- 2 tablespoons canola oil
- 2 tablespoons minced garlic
- 1 tablespoon chili pasta
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoons cider vinegar
- 1 teaspoon cornstarch
- chopped scallions (for garnish)
INSTRUCTIONS
- Dice your chicken into bite sized pieces; then add them to a hot nonstick skillet with both oils. Cook for about 3-5 minutes until the chicken is mostly cooked through and white in color.
- While the chicken is cooking, combine the remaining ingredients in a small bowl; then add it to the chicken.
- Cook for another 5 minutes until the chicken is fully cooked through and the chicken is coated with the sauce. Serve over rice and/or with your favorite vegetable.
NUTRITION
Calories: 281kcalCarbohydrates: 10gProtein: 40gFat: 9gCholesterol: 83mgSodium: 446mgPotassium: 8mgSugar: 9g
Creamy Tomato Chicken Pasta (one pot)
Creamy Chicken Pasta is a great weeknight meal. Made with tomatoes, cream, cooked chicken, and pasta baked with cheese it is the best one-pot meal!
Whether you’re cooking for your family or for a crowd, this one-pot entrée will be on your menu rotation for a long time to come!
How to Make Chicken Pasta Skillet
This one-pot meal is as easy as can be and just one pot needed!
- Add uncooked pasta, canned tomatoes, and water to a pot.
- Simmer until pasta is tender (al dente).
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- Stir in chicken, seasonings, and cream.
- Mix and bake until the cheese is melted and the pasta is tender.
Serve immediately with a slice of garlic toast to soak up every last cheesy bite.
Serve with…
Even though this creamy tomato chicken pasta skillet could be a meal in itself, it’s great paired with with favorite sides.
Salads: For a fresh and crunchy side dish trying serving with a strawberry spinach salad or this classic caesar salad!
Breads: Share the oven and serve with shortcut garlic parmesan rolls, bread and garlic butter or even dinner rolls.
Leftovers
This chicken pasta skillet recipe reheats well!
- To Store: Keep in an airtight container in the refrigerator.
- To Reheat: Pop a portion in the microwave or on the stovetop! Add a splash of cream (or milk) if needed.
Creamy Tomato Chicken Pasta (one pot)
One-Pot Rotini Pasta is a one-pot pasta that is so cheesy, creamy, & the perfect comfort food!
prep time20 minutes
cook time16 minutes
total time36 minutes
servings8 servings
ingredients 1x2x3x
- ▢1 tablespoon olive oil
- ▢2 cloves garlic minced
- ▢8 ounces medium pasta penne, shells or rotini
- ▢14 ounces diced tomatoes with juices (1 can)
- ▢2 ½ – 3 cups water
- ▢2 tablespoons tomato paste
- ▢2 cups chicken chopped and cooked
- ▢½ teaspoon basil
- ▢½ teaspoon oregano
- ▢½ cup heavy cream or evaporated milk for a lighter version
- ▢1 cup mozzarella shredded
- ▢1 cup parmesan cheese shredded
instructions
- Preheat oven to 450°F.
- Heat oil in a large oven-proof skillet. Add garlic and cook until fragrant.
- Stir in pasta, diced tomatoes with juices, water, and tomato paste. Let simmer about 2 minutes less than package calls for so pasta is VERY al dente.
- Remove from heat and stir in chicken, seasonings, and cream. Top with shredded cheese.
- Bake 10-12 minutes or until bubbly and cheese is browned.