Sweet Chili Grilled Chicken

Printed from Jenn's Food Journey, Inspired by Lea Ann, Highlands Ranch Foodie
- Serves 2 -

3 Tablespoons homemade sweet chili sauce
2 Tablespoons pineapple juice
1 Tablespoon low sodium soy sauce
1/2 teaspoon Dijon mustard
2 large boneless, skinless chicken breasts
For the sauce -
1/4 cup low fat mayonnaise
1 Tablespoon homemade sweet chili sauce
1 Tablespoon Sriracha


In a small bowl or measuring cup, add the homemade sweet chili sauce, pineapple sauce, soy sauce, and Dijon. Sit until well combined. Place the chicken in a resealable bag or shallow dish and pour marinade over. Seal/cover and place in refrigerator for 2-4 hours.

Meanwhile, to make the sauce. Mix mayo, homemade sweet chili sauce and Sriracha in a small bowl until well combined. Cover and place in refrigerator until ready to use. Can be made up to three days in advance.

Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place the chicken directly over the fire and grill 6-9 minutes per side or until the chicken registers an internal temperature of 160-165 degrees F. Remove from grill and allow to sit for 3 minutes. Serve with sauce. Enjoy!