Sweet and Spicy Grilled Chicken

We have been eating lots of BBQ this summer.  Most of our grilling happens inside because it is 3000° outside in Oklahoma right now, so this recipe gets us a quick fix but doesn’t force us to stand outside in the heat.  We are wimps when it comes to this kind of heat.  If our A/C ever goes out, we’ll be in big trouble.  But…this Sweet & Spicy Grilled Chicken has just the right amount of heat.  It goes great on little slider sandwiches, but it is just as good on its own.  We used chicken breast tenderloins, but they can easily be substituted for full size chicken breasts.

Sweet & Spicy Grilled Chicken

Sweet & Spicy Grilled Chicken

For the Marinade:

  • 6 Chicken Breast Tenderloins or 4 Chicken Breasts, thawed
  • Juice of 1 Lime
  • 1 Tablespoon Garlic
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Pepper

For the Glaze:

  • 1/3 Cup Honey or Agave Nectar
  • Juice of 1 Lime
  • 1 Tablespoon Sriracha or Hot Sauce
  1. For the marinade, combine the lime juice, garlic, salt and pepper.  Pour into a gallon size Ziploc bag and add the chicken.  Shake to coat and place in the refrigerator for 1-2 hours.
  2. Remove chicken from marinade and grill over medium heat until center is no longer pink.
  3. While the chicken is cooking, mix together all of the ingredients for the glaze in a small bowl.
  4. Turn the heat to low and baste each side with glaze.
  5. Serve on toasted rolls or as a stand-alone dish.

Source: Slightly adapted from Weber’s Way to Grill.

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