Tag Archives: grilled chicken

Sweet and Spicy Grilled Chicken

sweet spicy grilled chicken platter

What is summer without grilling? And what’s better than sweet and spicy grilled food on a summer’s day? This recipe for sweet and spicy grilled chicken gets it’s sweetness from honey and its spice from cayenne pepper – so you can easily control how much heat you want.  It’s a quick and easy marinade to make and the chicken only needs 15 minutes of marinating time.

sweet spicy grilled chicken marinade

The marinade is also used as a glaze for the grilled chicken.  It’s made with honey, lime juice, mustard, ketchup. EVOO, ginger, garlic and cayenne pepper.  This recipe makes about 2/3 cup of the marinade for which half is used to marinate the chicken and the rest is used as a glaze after the chicken has been cooked.  The lime juice in the marinade gives it an extra twang. Be sure not to marinade the chicken too long as it will break down the protein in way that leaves the chicken rubbery, even on the grill. About 15 minutes of marinating time is sufficient to flavor the chicken. This recipe makes enough for 2 pounds of chicken, but it can easily be doubled.

sweet spicy grilled chicken on grill

Cayenne pepper provides the spice and this recipe calls for a lot of it – a half-tablespoon.  If you prefer less heat use a teaspoon and if you prefer just a hint of heat, use a half-teaspoon. Grilled pineapple is a great accompaniment to this chicken, especially when made with the full amount of spice. For a great summer picnic, see the sweet and spicy grilled chicken sandwich balanced with grilled pineapple and sweet basil leaves.

sweet spicy grilled chicken plate

Sweet and Spicy Grilled Chicken


2 lbs chicken boneless skinless breasts – sliced lengthwise into 1/4″ thickness

For the marinade and glazing sauce:

2 tablespoons EVOO

Juice of one lime or 3 tablespoons of lime juice

3 tablespoons honey

1 tablespoon ketchup

1 teaspoon mustard

1 tablespoon of grated ginger

2 garlic cloves grated

1/2 tablespoon cayenne pepper (if you prefer less heat then use 1 teaspoon or a half a teaspoon)

Grilled pineapple (optional garnish)

Slice chicken breasts lengthwise into 3/8″ thickness. Mix all ingredients of the marinade together.  It’ll make about 2/3 cup.  Marinate chicken in half of the marinade (1/3 cup) for 15 minutes, reserve remaining marinade.   Grill chicken on medium-high heat for 7-8 minutes on each side.  Brush cooked chicken with remaining unused marinade.  Serve with grilled pineapple as a garnish.

Serves 4-6

Sweet and Spicy Grilled Chicken Sandwich with Pineapple and Basil

sweet spicy grilled chicken sandwich with basil and grilled pineapple

This sweet and spicy grilled chicken sandwich with pineapple and basil is made for a summer picnic. The sweet and spicy marinade is perfectly complemented by slices of grilled pineapple, fresh sweet basil leaves and a slice of red onion. It’s great served at room temperature so you can grill the chicken early in the day and have it on a sandwich later on.

sweet and spicy grilled chicken sandwich

To make the sandwich, make the sweet and spicy grilled chicken recipe and grill the pineapple along with it. The basil leaves are the real twist to this sandwich, adding a great sweetness that balances the heat of the cayenne pepper and adding a great flavoring agent to the pineapple. Red onion rounds out the flavor with a bit of crunch and bite.

sweet and spicy grilled chicken sandwich

Sweet and Spicy Grilled Chicken Sandwich with Pineapple and Basil 

2 pounds, Sweet and Spicy Grilled Chicken

1/2 pineapple sliced in half lengthwise and then in thin half moon pieces

1/2 red onion, cut into thin slices enough for 8 sandwiches

12-16 basil leaves

2 sweet baguettes, cut into quarters and sliced in half

To assemble the sandwich: Make chicken. Slice 1/2 pineapple in half lengthwise and in thin half moon pieces (if core is hard cut on edge of core or cut core out of half moon pieces) and grill 3 minutes on each side. Slice 2 sweet baguettes lengthwise. Place chicken brushed with reserved marinade on bottom of baguette. Cut chicken to fit bread as needed. Layer the pieces of grilled pineapple on top, followed by a slices of red onion and topped with enough basil leaves to cover the chicken.  Add the top piece of the baguettes and cut baguettes into quarters.  If you have left over marinade, you can brush it on the bread, but with the chicken and pineapple, you don’t need it as the sandwich is plenty moist.

Makes 8 sandwiches