Fifteen minutes and this chicken is genuinely on the table. Do it. The sweet chili, lime, and ginger marinade does most of the work during a quick soak, and the high-heat sear locks in that brightness before you toss the snap peas and capsicum in. Buttermilk makes the chicken stay tender even at screaming-hot pan temperatures, which is why it’s worth the one extra ingredient. Good over rice and pile on the coriander.
How to Make One Pot Sweet Chili, Lime Chicken
Get the pan properly hot
The sear only works if the pan is very hot before the chicken goes in. Add the thighs one at a time, shaking off excess marinade as you go. Crowding drops the pan temperature fast and you lose the caramelization.
The marinade does double duty
Reserve the leftover marinade from the bowl and add it back to the pan along with stock or water when you finish cooking the chicken. It creates a fast, punchy pan sauce that ties the whole dish together. 
Finishing the vegetables
The snap peas and capsicum need just a few minutes in the pan. You want them bright and with a little crunch. Overcooked vegetables in a quick stir-fry flatten out the freshness.
One Pot Sweet Chilli, Lime Chicken
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Ready in 15 minutes, this vibrant chicken dish is packed with flavor. Serve with rice or quinoa for a complete meal.
Ingredients
- 2 lbs (907 g) chicken thigh fillets
- 2 limes zested and juiced
- 1/4 cup sweet chilli sauce
- 1/4 cup buttermilk
- 2 tbsp grated ginger
- 2 cloves garlic
- 1 cups (227 ml) sugar snap peas
- 1/2 or 1 small capsicum sliced into fingers
- 1 onion sliced very thinly
- 3 tbsp oil
- Salt or fish sauce for seasoning
- 3 tbsp lime or lemon juice
- 1/2 bunch chopped coriander
- 4 tbsp water or stock
Instructions
- Put the trimmed whole chicken thighs in a bowl with buttermilk, lime zest and juice, and 1 clove of garlic. Marinate for 10 minutes.
- Heat a non-stick frying pan to very high heat. Add 2 tablespoons of oil and add the chicken, shaking off excess liquid and reserving, adding one piece at a time.
- Sear the chicken on both sides until nicely browned. Remove chicken to a plate and let rest for 1 minute. Drain off any chicken fat from the pan.
- Add more oil to the pan, then add the onion, ginger, and garlic. Stir until softened but not browned.
- Return the chicken to the pan. Add the capsicum, sugar snap peas, remaining marinade, sweet chili sauce, extra lemon (or lime) juice, and 2 tablespoons of water or stock.
- Bring the pan to a simmer, cover, and cook for a couple of minutes. Stir well to ensure the sauce is simmering and the chicken is cooked through.
- Add the chopped coriander and season to taste. Add salt or fish sauce if needed.
Notes
- For extra tender chicken, marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- If you don’t have buttermilk, substitute plain yogurt or milk with a tablespoon of lemon juice added.
- To make this a complete one-pan meal, add cooked rice or quinoa during the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 15
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but thighs are better for this recipe. They stay juicy during the high-heat sear and hold up to the bold flavors of sweet chili and lime. Breast tends to dry out quickly, so reduce cook time by a couple of minutes if you substitute.
What does the buttermilk do in the marinade?
The acid in buttermilk gently breaks down the surface proteins of the chicken, making it more tender. Even a 10-minute soak makes a noticeable difference in texture.
What can I use instead of sweet chili sauce?
Mix together 2 tablespoons of honey, 1 tablespoon of sriracha, and 1 tablespoon of rice vinegar. It won’t be identical, but it gives you that same sweet-heat balance the dish depends on.
