Looking for a new summer chicken recipe, then you have to try this Grilled Chili Crunch Chicken. Paired with a sweet and refreshing pineapple salsa, this recipe hit’s on all flavor cylinders! Sweet, spicy, savory and refreshing. Add a scoop of white rice and dinner is served.
Chunky salsa is perfect on grilled protein. For more inspiration check out these grilled pork chops with a pineapple salsa or teriyaki chicken with pineapple salsa.
Grilled Chicken Recipes.
Chicken is the perfect protein to experiment with flavor. Season it, marinate it, or brush it on. Mix flavors and textures to get delicious, mouthwatering grilled chicken recipes.
Chicken itself is plain with very little flavor. That’s why marinades are such a great option. It absorbs spices well with out overpowering the meat making it ideal for cuisines from all over. Add heat for some spice, sugar for a little sweetness or soy sauce for more savory notes.
And once you’ve marinaded chicken, preferably overnight, throw it on a hot grill. There is nothing better than the taste of perfectly grilled chicken. The taste of the smoke and charcoal all mixed in with the caramelized spices or sauces used on the meat.
Don’t be afraid to experiment with flavors. You will surprise yourself.
Ingredient list for Grilled Chili Crunch Chicken.
- Chicken: for this recipe I used chicken thighs. This cut tends to be fattier and more flavorful than the more common chicken breast.
- Chili Crunch: adds textured heat to the marinade.
- Honey: adds sweetness and balances the chili heat in the marinade.
- Pineapple: the perfect summer fruit to make a salsa.
- Cucumber: adds freshness and crunch to the salsa.
- Cilantro: the perfect fresh grassy flavor to the sweetness of the salsa.
- Limes: adds zestiness balancing the all the flavors.
- Jalapeno: adds a little heat to the salsa.
Dad’s Seasonings
Must have grillin seasonings!
Make the Chili Crunch Marinade.
I used this chili crunch recipe as a marinade, but it could just as well be used to brush on the chicken while on the grill.
In a bowl, add chili crunch oil, honey, freshly squeezed lime juice and Dad’s All Purpose rub. Mix the ingredient together and add in the boneless chicken thighs. Mix them around in the marinade making sure everything is covered.
Place it in the fridge for at least one hour and allow the flavors to penetrate the chicken.
Recipe Tip
You will have to adjust the amount of chili crunch oil you add in the recipe depending on your heat tolerance. This recipe will definitely make the chicken spicy.
Chicken Thigh vs. Chicken Breast
For this recipe and most of my recipes, I use chicken thighs. But this Grilled Chili Crunch Chicken recipe can be easily replicated used chicken breast.
Chicken thighs are fattier and have more flavor. They also are less likely to dry out even if cooked or grilled to higher temperatures. The dark meat is usually less expensive, making meals a little more economical. And when grilled over high heat, this juicy piece of chicken with a crispy skin makes for one delicious meal.
What are you? Team chicken thighs or chicken breast…
How to make the BEST Pineapple Salsa
This simple yet refreshing pineapple salsa is perfect on any summer dish.
Dice up a pineapple. You can use canned diced pineapple as well if a fresh one is not available. Next, do the same to a cucumber. Keep the skin.
For a little bit of heat, take a jalapeno and dice it into small pieces. This is a great way to add crunch to the salsa to balance the sweetness of the pineapple.
Recipe Tip
For a spicier salsa, dice the jalapeno with the seeds. For less heat, only dice the skin or skip it all together.
Substitute in red onion for jalapeno or add it to the list of ingredients for that sweet peppery flavor.
Chop up cilantro and squeeze fresh lemon and lime juice. Add some salt and mix it all together.
This is where you can do a taste check. Add more salt for flavor or juice if you fruits and veggies are drier.
Time to Grill the Chili Crunch Chicken Thighs
Preheat the grill to a medium heat at 375 degrees over direct heat. Place the marinated chicken thighs on the hot grates and flip once the you see nicely developed grill marks on the hot side.
Remove the grilled chili crunch chicken from the grill once the internal temperature reaches 170 degrees Fahrenheit.
Yes, that’s higher than the traditional 165 degrees. This is because thighs are darker meat. Also, the higher fat content allows you to cook to a higher temperature without overcooking or drying the meat. The result will be perfectly juicy meat and crispy skin.
Recipe Tip
If you are grilling chicken breast, remove the pieces once the internal temperature reads 160 degrees. The chicken will increase to 165 degrees during the resting phase.
Don’t forget to rest the chicken! Let is sit for 5-10 minutes after you remove if off the grill. This waiting period will allow the juices to redistribute, making for a much better final product.
Serve the Grilled Chili Crunch Chicken topped with the homemade pineapple salsa and enjoy!
Frequently Asked Questions:
How to keep chicken thighs moist while grilling? The best method to ensure juicy grilled chicken thighs is to grill indirect heat until the internal temperature reads 170 degrees. Remove them from the grill and rest for 10 minutes. This will redistribute the juices throughout the meat.
Other options include marinades and brines.
What is a good substitute for chili crunch oil? If you can’t find chili crunch oil, use sauces or pastes that have heat like Sriracha, hot sauce, chipotle paste.
Can I replace chicken thighs with chicken breast? Yes, in any chicken recipe, you can swap the protein cuts. If you are grilling chicken breast instead of thighs, remove the meat once the internal temperature reaches 160 degrees Fahrenheit and let it rest to bring it up to 165 degrees.
If you tried this Grilled Chili Crunch Chicken or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Print
Grilled Chili Crunch Chicken
This grilled chili crunch chicken and pineapple salsa recipe hit's on all flavor cylinders! Sweet, spicy, savory and refreshing.
Course Main Course
Cuisine American
Keyword grilled chili crunch chicken, grilled chicken, summer recipe, pineapple salsa, chili crunch oil, spicy chicken recipe, grillin with dad recipes, grilling with dad recipes, chicken recipes.
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Servings 4 People
Calories 380kcal
Chili Crunch Marinade
- 4 Boneless, skinless chicken thighs
- 2 tbsp Chili crunch oil
- 1/2 cup Honey
- 1 tbsp All purpose seasoning
- 1 Lime - freshly squeezed juice
Pineapple Salsa Ingredients
- 1 cup Pineapple diced
- 1 cup Cucumber diced
- 1/4 cup Cilantro
- 1 Jalapeno
- 1 Lemon - freshly squeezed juice
- 1 Lime - freshly squeezed juice
- Salt
In a bowl, add chili crunch oil, honey, freshly squeezed lime juice and All Purpose seasoning. Mix the ingredients together and add in the boneless chicken thighs. Mix them around in the marinade making sure everything is covered.
Place it in the fridge for at least one hour.
For the pineapple salsa, dice up a pineapple, jalapeno and cucumber (skin on). Chop up a handful of cilantro, add freshly squeezed lemon and lime juice and season with salt. Mix the ingredients together and taste for flavor.
Preheat the grill to a medium heat at 375degrees over direct heat.
Place the marinated chicken thighs on the hot grates and flip once you see nicely developed grill marks on the hot side.
Remove the grilled chili crunch chicken from the grill once the internal temperature reaches 170 degrees Fahrenheit.
Rest the grilled chili crunch chicken thighs for 5-10 minutes.
Serve the Grilled Chili Crunch Chicken topped with the homemade pineapple salsa and enjoy!
For a spicier salsa, dice the jalapeno with the seeds. For less heat, only dice the skin or skip it all together.
Substitute in red onion for jalapeno or add it to the list of ingredients for sweet peppery flavor.
If you are grilling chicken breast, remove the pieces once the internal temperature reads 160 degrees. The chicken will increase to 165 degrees during the resting phase. Calories: 380kcal | Carbohydrates: 50g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 106mg | Potassium: 500mg | Fiber: 3g | Sugar: 41g | Vitamin A: 300IU | Vitamin C: 50mg | Calcium: 79mg | Iron: 3mg
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