Chili Garlic Chicken

Oven Method: Marinate this chicken and then sear it, skin side down, in a hot cast iron skillet. Transfer it to a 375°F oven to finish roasting (skin side up) until it reaches an internal temperature of at least 165°F.

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Marinade time: 30 minutes
  • Yield: 4 servings


  • 3 tablespoons olive oil
  • 2 tablespoons chili garlic, sauce such as Huy Fong
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 2 cloves garlic minced
  • 1 (3-pound) chicken, cut into pieces, or the equivalent in chicken pieces
  • Thinly sliced scallions, for garnish
  • Sesame seeds, for garnish


1 Marinate the chicken: Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight.

Chili Garlic Grilled Chicken Recipe make the marinade Grilled Chicken Recipe with Chili Garlic Sauce marinate the chicken

2 Prep and heat the grill: Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil.

3 Grill the chicken: Arrange the chicken skin-side down over the high-heat section of the grill and cook for about 5 minutes, or until you see dark, seared grilled marks. (If you'd like crosshatched grill marks, rotate the chicken 90-degrees halfway through.) Flip the chicken and keep over the hot section for another 4 to 5 minutes.

Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches a safe internal temperature of 165°F in the thickest part of the meat, another 10 to 15 minutes.

Exact timing will depend on your type of grill and the temperature, so check the chicken frequently and use your best judgment on when to flip and when the chicken is done.

Chili Garlic Grilled Chicken Recipe grill the chicken

4 Remove, garnish, and serve: When the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds. Serve while warm.

Grilled Chicken with Chili Garlic Sauce garnish and serve

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  • Sherri in PA

    This is a favorite around our house!

    Question: It’s my turn for providing Sunday lunch at our parish and I want to bring this chicken. Would it be good chilled and sliced? Or should I make grill it that morning and try to keep it hot during church somehow (maybe in my biggest slow cooker on the “keep warm” setting)?


    • Summer Miller

      HI, Sherri! So glad you like this! We prefer it warm, but you could certainly try cold. If you do keep it warm, I think keeping it in the slow cooker on the warm setting would probably work. Let us know how it goes!

  • tami

    Can this recipe be used on white fish?

    • Emma Christensen

      Hi, Tami! Sure, I think this would be a great marinade for white fish! The grilling time would be different, of course, but otherwise, I think the recipe should work just fine. Let us know how it turns out!

  • Jeanette

    I made this in the oven following the oven directions within the recipe. Regardless, this is delicious but after my move, I am not using the grill any more, and the BBQ taste was missing for me…my bad tho

  • Jayne

    I made these and they were sooo delicious. Thanks for sharing the recipe.


  • Walter

    ” If you don’t have a grill…” Would have been nice if you included this paragraph in the “Print Recipe”.