This Sweet Chili Grilled Chicken is made with sweet chili sauce, ranch dressing, and chicken tenders—fast, flavorful, and seriously addictive.
So, let me just start by saying: this recipe was not part of some well-planned menu or genius kitchen moment. It happened because I had no clue what to make, was too stubborn to order out again, and—maybe most importantly—was emotionally exhausted by… life. You know the kind of day I’m talking about, right?
I opened the fridge, stared into the void, and found two things I definitely didn’t buy with any recipe in mind: a half-empty bottle of ranch dressing and a suspiciously sticky sweet chili sauce bottle that had slid to the back like it was hiding. I didn’t overthink it. I just needed to feed myself and not cry over a dirty skillet.
And somehow? It worked. Like, way better than it had any right to.
The result was sticky, sweet, just barely spicy chicken tenders that grilled up so perfectly I actually looked around the kitchen like, “Wait… did I just invent something?” (Spoiler: I didn’t. But it still felt like a personal win.)
Now, this Sweet Chili Grilled Chicken shows up on my table at least once a month. And every time, I still kind of laugh at the fact that it came from a night I was two seconds away from eating toast for dinner.
Why You’ll Love This Sweet Chili Grilled Chicken Recipe?
Let’s not pretend we’re all excited about grilled chicken every day. Most of the time, it’s fine. It gets the job done. But this? This Sweet Chili Grilled Chicken is different. It’s one of those “wait, is this really just three ingredients?” kind of meals. And the flavor? Way beyond what you’d expect from such little effort.
You’ve got the sweet chili sauce—sticky, a little tangy, a little heat. Ranch adds this unexpected creamy twist that tones down the sweetness just enough. And the grill? Well, that just makes it all feel a little fancy even if you’re still wearing yesterday’s sweatpants.
Plus, and I mean this in the most loving way: it’s kind of impossible to mess up. You can forget it in the fridge for hours, grill it too long, double the sauce by accident… and it still comes out delicious.
Ingredient Notes:
Let’s be honest. You’ve probably got this stuff in your fridge already—or at least some version of it. No need to measure with surgical precision. This is a vibe, not a science fair project.
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Sweet Chili Sauce – It’s the one with that glossy orange glow, usually hanging out near the soy sauce at the store. Some brands are sweeter, some are spicier. I haven’t met one I didn’t like.
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Ranch Dressing – Yep. Ranch. I’ve used name-brand, off-brand, and even homemade once when I was feeling unnecessarily ambitious. All good.
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Chicken Tenders – I like using tenders because they’re quick and they soak up marinade like champs. But I’ve also used thighs, and even boneless wings once when tenders were sold out.
How To Make Sweet Chili Grilled Chicken?
Step 1: Mix the Marinade
In a bowl that you hopefully washed sometime this week, mix your sweet chili sauce and ranch. That’s it. No emulsifying. No reducing over medium heat. Just a fork and a good whisk.
Step 2: Toss the Chicken In
Put the chicken in a zip-top bag or a bowl with a lid (or cover it with plastic wrap and pretend that’s the same thing). Pour in the marinade, toss it all together, and stick it in the fridge. A couple hours is great. Overnight is better. But I’ve also done a 30-minute quick-marinate and lived to tell the tale.
Step 3: Fire Up the Grill
Gas, charcoal, grill pan—whatever you’ve got works. Medium-high heat is your sweet spot. Grill the tenders for about 4–5 minutes per side. Don’t stress if the sauce sticks or flares up a bit—that’s where the flavor lives. A little char is your friend here.
Step 4: Rest, Then Devour
Give the chicken a few minutes to rest. Or not. I’ve eaten one straight off the grill before. It burned my tongue, but I regret nothing.
Storage Options:
If you’ve got any left—first of all, congrats. I never do.
Want To Save This Recipe?
Store them in the fridge in an airtight container for up to 3 days. I like slicing them up for salads or wraps. They also make a weirdly good breakfast if you’re the kind of person who eats cold chicken at 8am. (I am.)
And yes, you can freeze them. I’ve done it. Just wrap them up, toss in a freezer bag, and reheat in the oven or toaster oven until warmed through.
Variations and Substitutions:
This is one of those recipes that just asks to be played with. Here are a few things I’ve tried—or messed up—that actually turned out pretty great:
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Add a squeeze of lime to the marinade for a little tang.
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Use thighs if you’re not into tenders. More flavor, a little juicier.
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Swap ranch for Greek yogurt if you’re feeling healthy-ish. It works!
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Add a pinch of cayenne or crushed red pepper if you like it hotter.
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Use it for skewers. Cut the chicken into chunks, thread onto sticks, grill, and boom—party food.
What to Serve with Sweet Chili Grilled Chicken?
You can dress this chicken up or keep it chill. I’ve done both—sometimes in the same week.
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Coconut rice or jasmine rice: Absorbs all that saucy goodness.
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Grilled corn or veggies: Easy to throw on while the chicken’s cooking.
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Pita or wraps: Turn it into the world’s easiest handheld dinner.
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Salad: The cool crunch balances out the sticky glaze.
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Coleslaw: Especially if it’s tangy or vinegar-based.
Frequently Asked Questions:
Can I bake this instead of grilling it?
Yes! Bake at 400°F for about 20–25 minutes. No grill marks, but same amazing flavor.
Do I have to use ranch?
Not really. You could use Greek yogurt, sour cream, or even mayo in a pinch. The goal is that creamy balance.
Can I make it spicier?
Absolutely. Add a dash of sriracha or red pepper flakes to the marinade, or drizzle hot sauce on top after grilling.
Because if you’re anything like me—busy, tired, and constantly looking for that one easy recipe that doesn’t feel like you’re cutting corners—this one’s it. It’s sweet, a little sticky, a little smoky, and honestly? Kind of comforting in the weirdest, best way.
If you make it, please come back and tell me how it went. Did you grill it outside while yelling at the dog to stop eating mulch? Did your toddler ask for more? Did you eat half of it before anyone else sat down? Same.
Let’s swap stories. I’m all ears.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Chili Grilled Chicken
Ingredients
- 1/2 c sweet chili sauce
- 1/2 c bottled ranch dressing
- 1.5 lb chicken tenders
Instructions
- Combine 1/2 cup of chili sauce, with 1/2 cup of ranch dressing ensuring they are thoroughly mixed.
- Take the chicken tenders. Place them inside a ziplock bag.
- Pour the marinade over the chicken. Let it marinate in the refrigerator for at least 2 hours or even overnight.
- Once marinated remove the chicken from the marinade. Grill it, for around 10 minutes until it is cooked through.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
