This Orange Chili Grilled Chicken has been my go-to for busy weeknights and last-minute gatherings. I stumbled on this combination one summer when I had a jar of sweet chili sauce in the pantry and a bag of chicken tenders in the fridge: a quick whisk of chili sauce, honey and fresh orange juice turned plain chicken into something bright, sticky and addictive. The first time I served it, everyone went back for seconds and later begged me to leave leftovers for lunches—so I started doubling the batch by habit. The balance between the sweet chili, citrus brightness, and honey glaze creates a caramelized exterior while the tenders remain juicy inside.

I tend to make this when I want a fast, flavorful main without fuss. It’s great over a big green salad, shredded into wraps for packed lunches, or plated as the centerpiece of a casual weekend cookout. The simplicity—only four ingredients—means you can rely on pantry staples and still get restaurant-worthy flavor. I use fresh-squeezed orange juice whenever possible; it adds a fresh lift that bottled juice can’t quite match. This simple recipe has become a family favorite because it’s fast, forgiving, and versatile.

Ingredients

• 2 lb boneless skinless chicken tenders: Choose uniformly sized tenders so they cook evenly. If using breasts, slice into 1/2-inch strips; if using thighs, reduce grill time slightly. Fresh tenders or thawed frozen ones both work.
• 1 cup sweet chili sauce: I like Frank's Sweet Chili Sauce for a consistent sweet-heat balance. Check labels if you need gluten-free or low-sodium alternatives.
• 1/3 cup honey: Use a mild clover or wildflower honey for shine and caramelization. Honey helps the glaze develop a glossy finish on the grill.
• 1/3 cup orange juice: Fresh-squeezed for brightness, or high-quality store-bought if pressed for time. The citrus cuts through the sweetness and keeps the interior of the chicken juicy.

Instructions

Make the marinade and reserve glaze: In a medium bowl, whisk together the sweet chili sauce, honey and orange juice until smooth and slightly viscous. Measure out and reserve 1/4 cup of the mixture for basting later; set it aside in a small covered container in the refrigerator while the chicken marinates. Marinate the chicken: Pour the remaining sauce over the chicken in a shallow dish or resealable bag. Toss to coat each tender evenly, pressing the sauce into the meat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. Shorter marinades still impart flavor without changing texture. Preheat the grill: Preheat a charcoal or gas grill to medium-high heat (about 400–450°F). Oil the grates lightly to prevent sticking. For charcoal, aim for hot coals with a light layer of ash; for gas, let burners come up to temperature for 10–15 minutes. Grill and baste: Remove chicken from the marinade and discard used marinade. Place tenders on the hot grill and cook until they develop char marks, about 5 minutes per side depending on thickness. With tongs, brush the reserved 1/4 cup glaze onto each side and cook an additional 1 minute per side to set the glaze. Use an instant-read thermometer to confirm a safe internal temperature of 165°F (74°C). Rest and serve: Transfer the tenders to a platter and let rest for 3–5 minutes so juices redistribute. Slice or serve whole with additional glaze on the side. Enjoy over greens, in a wrap, or with steamed rice.

Storage Tips

Store cooked tenders in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in single-layer portions on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet over medium heat with a splash of water to restore moisture, or warm in a 350°F oven for 8–10 minutes. Avoid microwaving from frozen to prevent dry edges; instead, use the oven or stove to preserve texture.

Ingredient Substitutions

If you don’t have sweet chili sauce, substitute with a mixture of 3/4 cup ketchup, 2 tablespoons rice vinegar, 1 tablespoon chili garlic sauce and a pinch of sugar, though the flavor will change slightly. Swap honey for maple syrup for a different sweetness profile—maple will give a deeper note. Use boneless skinless thighs for more fat and richness; reduce cooking time by 1–2 minutes per side. For a gluten-free result, confirm the sweet chili sauce is certified gluten-free or use a labeled substitute.

Serving Suggestions

Serve sliced over mixed greens with a squeeze of fresh orange and toasted sesame seeds for a bright salad. For casual meals, tuck shredded chicken into warm tortillas with shredded cabbage, cilantro and a squeeze of lime. Pair with steamed jasmine rice or a quinoa tabbouleh for a complete plate. Garnish with thinly sliced scallions and a drizzle of extra reserved glaze for visual appeal and extra flavor.

Cultural Background

Sweet chili sauces are common in Southeast Asian cuisine, offering a balance of sugar, vinegar and chili. This recipe borrows that sweet-spicy base and adds American barbecue sensibilities—grilling and glazing with honey and citrus—creating a hybrid that feels both familiar and bright. It reflects how pantry staples carried across cuisines can make effortless, globally inspired weeknight food.

Seasonal Adaptations

In spring and summer, use freshly squeezed orange juice and serve with a citrus salad or grilled vegetables. In colder months, switch to blood orange or clementine juice for a festive twist, and serve with roasted root vegetables. For holiday gatherings, double the glaze and use as a finishing sauce for grilled skewers to stretch the recipe into an appetizer format.

Meal Prep Tips

Marinate at breakfast and grill that evening for a fast dinner; cooked tenders can be portioned into meal prep containers with rice and roasted veg for 3-4 days of ready lunches. To keep the glaze fresh, store reserved glaze separately and add after reheating to revive the shine. Use freezer trays to portion cooked chicken into individual servings for quick thaw-and-eat lunches.

Making this Orange Chili Grilled Chicken is a small ritual that rewards you with a bright, sticky glaze and juicy meat. It’s flexible, fast and reliable—give it a try and make it your own with the little swaps that fit your pantry and taste.