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Cilantro Sweet Chili Chicken

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Ingredients for 6 servings

  • 2 Pounds Boneless Skinless Chicken, Breasts or Thighs Cut Into 1” Pieces
  • 1⁄4 Cup Extra Virgin Olive Oil
  • 6 Cloves Garlic, Minced
  • 1 Bunch Cilantro, Stems Removed, Reserving ¼ for Garnish
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Pepper
  • Mae Ploy® Sweet Chili Sauce
  • Skewers


Add chicken to a plastic zip bag. Add olive oil, garlic, ¾ of the bunch of cilantro, salt and pepper in a food processor. Process until cilantro is chopped small and mix is combined. Pour marinade over the chicken and marinate overnight in the refrigerator, or at least 4 hours.

Soak wooden skewers for 20 minutes in water to prevent burning.

Bake at 350 degrees for 15 to 20 minutes or heat grill to medium. Remove chicken from refrigerator and place 4-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side or until internal temperature is 165 degrees. Just before serving, brush chicken with Mae Ploy® Sweet Chili Sauce.

Garnish chicken with the remaining cilantro. Serve with rice.


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