Best 6 Sweet And Sour Grilled Chicken Recipes

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Indulge in the tantalizing flavors of Sweet and Sour Grilled Chicken, a delectable dish that harmoniously blends sweet, tangy, and savory notes. This culinary masterpiece features tender chicken breasts marinated in a vibrant blend of soy sauce, brown sugar, garlic, ginger, and sesame oil, infusing them with an irresistible umami flavor. Grilled to perfection, the chicken boasts a beautiful char and succulent interior, complemented by a luscious sweet and sour sauce. This exquisite sauce, crafted with pineapple chunks, bell peppers, and a symphony of seasonings, lends a vibrant color and a burst of sweet and tangy flavors to each bite. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Explore the diverse recipes presented in this article, ranging from classic to contemporary renditions, each offering a unique interpretation of this beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY SWEET-AND-SOUR GRILLED CHICKEN



Spicy Sweet-and-Sour Grilled Chicken image

Provided by Alexis Touchet

Categories     Chicken     Onion     Backyard BBQ     Dinner     Vinegar     Hot Pepper     Grill     Grill/Barbecue     Chile Pepper     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Sauce:
1 cup water
1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can)
1 cup soy sauce
1 cup distilled white vinegar
3/4 cup sugar
3/4 cup minced onion (about 1 medium)
1/3 cup minced serrano or jalapeño chiles with seeds
1/4 cup minced garlic (about 9 large cloves)
Chicken:
6 large chicken drumsticks (about 1 1/2 pounds)
6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
Lime wedges for serving
Special Equipment
Instant-read thermometer

Steps:

  • Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
  • Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
  • Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
  • Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
  • Serve chicken with reserved sauce.

THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE



Thai-Style Grilled Chicken W/ Spicy Sweet and Sour Dipping Sauce image

This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).

Provided by Mr Jackson

Categories     Chicken Breast

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup granulated sugar
1/2 cup table salt
4 (12 ounce) chicken breasts, split bone-in, skin-on, about 12 ounces each (see note)
1 teaspoon red pepper flakes
3 small garlic cloves, minced (1 1/2 teaspoons)
1/4 cup distilled white vinegar
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar
12 medium garlic cloves, minced (1/4 cup)
2 inches fresh ginger (about 2 inches)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup fresh cilantro leaves, chopped
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons vegetable oil, plus more
vegetable oil, for grill grate

Steps:

  • To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
  • For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
  • To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
  • To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
  • Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

Nutrition Facts : Calories 855.4, Fat 39, SaturatedFat 10, Cholesterol 217.7, Sodium 15089.3, Carbohydrate 52.3, Fiber 2.5, Sugar 42.6, Protein 73

SWEET AND SOUR GRILLED CHICKEN



Sweet and Sour Grilled Chicken image

Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.

Provided by Gary Sr.

Categories     BBQ & Grilling     Chicken

Time 8h30m

Yield 6

Number Of Ingredients 10

½ cup packed brown sugar
¼ cup olive oil
¼ cup apple cider vinegar
3 tablespoons mustard
1 tablespoon lime juice
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon seasoned salt
1 teaspoon ground black pepper
6 (5 ounce) bone-in chicken thighs

Steps:

  • Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
  • Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 352.7 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 327.5 mg, Sugar 18.1 g

SWEET AND SOUR MARINADE FOR GRILLED CHICKEN



Sweet and Sour Marinade for Grilled Chicken image

Make and share this Sweet and Sour Marinade for Grilled Chicken recipe from Food.com.

Provided by Wildflour

Categories     Low Protein

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 7

3/4 cup oil
3/4 cup cider vinegar
1/4 cup honey
2 garlic cloves, minced
1 teaspoon dried ginger
1 teaspoon soy sauce
salt and pepper

Steps:

  • Put all ingredients into a jar, close tightly, shake well.
  • Use this to marinate chicken for 2-4 hours.
  • Cook chicken on the grill.

GRILLED SWEET AND SOUR CHICKEN FOIL PACKS



Grilled Sweet and Sour Chicken Foil Packs image

Opening up a grill packet is a sweet surprise! Chicken breasts go sweet and sour in a hurry.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup sweet-and-sour sauce
1 can (8 oz) pineapple chunks, drained
1 medium bell pepper, cut into strips
1/4 small onion, cut into small wedges
1/2 cup chow mein noodles, if desired

Steps:

  • Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
  • On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
  • Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
  • When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (165°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

Nutrition Facts : Calories 230, Carbohydrate 19 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 15 g, TransFat 0 g

SWEET AND SOUR GRILLED TERIYAKI CHICKEN (FAJITAS)



Sweet and Sour Grilled Teriyaki Chicken (fajitas) image

We never thought to mix teriyaki chicken with sweet and sour vegetables, but we're sure thankful Allison did. The combination is fantastic. The saltiness from the chicken and the slight sweetness from the peppers and onions is an excellent fusion of flavors. This dish would go great served with tortillas or over a bed of Jasmine...

Provided by Allison Hazell

Categories     Chicken

Time 50m

Number Of Ingredients 20

MEAT
2 lb boneless skinless chicken thighs (not breasts)
TERIYAKI MARINADE
1 c low sodium soy sauce
2 clove garlic minced
2 tsp ginger
4 Tbsp brown sugar
1 whole lemon or lime thinly sliced
4 Tbsp oil
2 Tbsp dried minced onion
1 tsp black pepper
SWEET AND SOUR ONIONS AND PEPPERS
1 Tbsp oil
3 c sliced onions in 1/4 inch (about 3 onions)
2 red bell peppers sliced 1/4 inch slices
2 green bell peppers sliced 1/4 inch slices
4 Tbsp apple cider vinegar
4 Tbsp sugar
GARNISH
fresh parsley or cilantro for garnish

Steps:

  • 1. 8-24 hours before cooking, whisk together marinade ingredients.
  • 2. Marinate chicken thighs.
  • 3. Prepare grill to medium-high heat.
  • 4. Put oil for veggies into a large foil pan.
  • 5. Add all of the sliced onions and peppers. DO NOT ADD vinegar and sugar yet! Put foil cover over this veggie pan.
  • 6. Saute veggies in pan. Cover grill. Check and stir/turn periodically. Let veggies soften and start to brown just a bit.
  • 7. Put marinated chicken thighs on grill. These don't take too long... maybe 5 minutes on each side. Make sure they get glazy/crispy on the outside. But don't cook too long.
  • 8. Put to the side or on a top rack when you think they are done.
  • 9. Combine the vinegar and sugar.
  • 10. To the browned/sauteed veggies add vinegar and sugar, lighty mix.
  • 11. When sugar is melted and everything is mixed, add grilled chicken thighs... nestle them into the veggies. Cover grill and heat for 3-5 minutes.
  • 12. Sprinkle fresh parsley or cilantro on top for garnish (if desired) and serve!

Tips:

  • Use a variety of bell peppers. This will give your dish a beautiful array of colors and flavors.
  • Don't overcrowd the grill. Give the chicken and vegetables plenty of space to cook evenly.
  • Cook the chicken until it is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
  • Make sure the sauce is hot and bubbly before serving. This will help to thicken the sauce and give it a glossy appearance.
  • Serve the chicken and vegetables over rice or noodles. This will help to soak up the delicious sauce.
  • Garnish the dish with fresh cilantro or green onions. This will add a pop of color and flavor.

Conclusion:

This sweet and sour grilled chicken is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is tender and flavorful, and the sauce is tangy and sweet. Serve it over rice or noodles, and enjoy!

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