Sweet chili marinade
- Preparation 5 min
- Servings 1 cup (250 ml)
- Freezing Absolutely
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🌶️ Five minutes of whisking, and you’re done
This is the kind of marinade that looks like nothing and ends up stealing the show. Five ingredients whisked in a bowl, no cooking, no complicated technique, and the result tastes like you spent all day on it. The sweetness of the chili sauce, the saltiness of the soy sauce, that hint of fresh ginger and lime that wakes everything up. It’s simple, but it’s dialed in perfectly.
🍽️ Just as good for entertaining as for a Tuesday night
What I love most about this marinade is that it works both ways. On a busy Tuesday, you whisk it in the morning, let your protein soak all day, and dinner practically makes itself. On a Friday when you’ve got people over, it gives that glossy caramelized finish that impresses everyone around the barbecue. Without anyone knowing it took you five minutes. Easy enough for the week, pretty enough for company.
🔥 The most versatile marinade in my fridge
I tried it on salmon first, but honestly, it’s incredible on just about everything. Chicken, shrimp, beef, lamb, even tofu soaks it up beautifully. It’s the marinade I keep on standby because I know it’ll save whatever protein I’ve got on hand.
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🍗 One marinade, almost every protein
I fell in love with it on salmon, but it’s just as great on chicken thighs, shrimp, beef, lamb or firm tofu. The sugar in the chili sauce gives a beautiful glossy caramelization no matter what you’re grilling.
⏱️ The right marinating time for each protein
This is where it all comes together. Fish and shrimp: 30 minutes to 1 hour maximum. Beyond that, the lime’s acidity starts to “cook” the flesh. Chicken, beef and lamb: 1 hour to 24 hours, the longer, the more flavourful. Firm tofu: 30 minutes and beyond, it soaks up the marinade over time.
🔒 Always divide the marinade in two
One portion for marinating, one clean portion reserved for basting during cooking. Never reuse marinade that has touched raw protein without boiling it first. It’s the small step that prevents any unpleasant surprises.
📦 Make it ahead. It keeps well
Simply double or triple the quantities. The marinade keeps for up to 5 days in the refrigerator in an airtight container. Whisk it again before each use, as the oils tend to separate when sitting.
🧊 The ready-to-cook meal trick
You can freeze your protein directly in the marinade. Place your chicken and the marinade in a resealable bag, freeze it, and when the time comes, the meat marinates as it thaws in the refrigerator. A no-effort meal prepped in advance.
🌶️ Adjust the heat for your crowd
It has a gentle kick, but nothing aggressive. Skip the sriracha for a fully mild version that’s perfect for kids, or double it if you like real heat.
✅ What to use it on?
This marinade shines on my saumon glacé au chili sucré sur le BBQ, but it also transforms Grilled Asian chicken thighs or Chili lime chicken wings. For a complete grilled dinner, it pairs beautifully with a Lime and chili BBQ beer can chicken with corn salad.
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Marinade
- ½ cup (125 ml) sweet chili sauce
- 2 tbsp (30 ml) reduced-sodium soy sauce
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) freshly grated ginger
- 1 tsp (5 ml) sriracha (optional)
- ½ tsp (2.5 ml) sesame oil
- 2 garlic cloves, finely minced
- Juice and zest of 1 lime
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Preparation
- In a bowl, whisk together the sweet chili sauce, soy sauce, vegetable oil, fish sauce, ginger, sriracha, sesame oil, garlic, and lime juice and zest until combined.
- Divide the marinade equally between two bowls. The first is used to marinate the protein, the second for basting during cooking.
- Place the protein in a dish, coat it with the first half, cover and refrigerate according to the protein type (see the tips below). Discard this portion after marinating. It has been in contact with raw protein.
- Keep the second half refrigerated, separate, for basting during cooking. The chili sauce contains sugar and caramelizes quickly, so watch the heat and lower the intensity if it starts to colour too fast.
Simply combine it with soy sauce, a little oil, garlic and fresh ginger, a squeeze of lime and a touch of sesame oil. The chili sauce brings the sweetness and stickiness, while the rest adds salty depth and acidity. Coat your protein, let it marinate, and grill.
Salmon, trout, chicken, shrimp, beef, lamb, pork and firm tofu all take to it beautifully. The sugar in the chili sauce gives a gorgeous caramelization on the barbecue as well as in the oven.
From 30 minutes to 1 hour for fish and shrimp. Don’t go longer, as the lime will eventually break down the flesh. From 1 hour to 24 hours for chicken, beef and lamb. The longer the marinating time, the more pronounced the flavour.
No, not at all. It has a noticeable but gentle kick, and it’s mostly sweet and fragrant. The sriracha is optional, so you have full control over the heat level to suit your taste.
Yes, for up to 3 months. Even better: freeze your protein directly in the marinade in a resealable bag. The meat marinates as it thaws in the refrigerator, giving you a ready-to-cook meal.
It’s perfect on my saumon glacé au chili sucré, on grilled asian chicken thighs, chili lime chicken wings, or a great lime and chili bbq beer can chicken with corn salad.
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