Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish perfect for a quick weeknight dinner. Tender marinated chicken pairs beautifully with fragrant jasmine rice and a creamy, tangy coconut lime sauce. It’s a delicious meal that comes together with ease and packs a delightful balance of sweet, spicy, and citrusy notes.

Ingredients

• 1.5 lbs boneless skinless chicken thighs or breasts
• 1/3 cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime juice
• 1/2 cup coconut milk
• 1 tablespoon honey
• 2 cups cooked jasmine rice
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 teaspoon chili flakes (optional)

Instructions

1. Step 1: In a medium bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add the chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the fridge.
2. Step 2: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until caramelized and cooked through. Let rest for 5 minutes, then slice.
3. Step 3: In a small saucepan, combine coconut milk, honey, and lime juice. Simmer over low heat for 5–7 minutes until slightly thickened. Remove from heat and let cool slightly.
4. Step 4: Cook jasmine rice according to package instructions and fluff with a fork.
5. Step 5: Assemble bowls by adding rice, topping with sliced chicken, drizzling the coconut lime sauce, and garnishing with cilantro, lime wedges, and chili flakes if using. Serve warm.

Tips & Variations

• For extra crunch, add sliced cucumbers or shredded carrots to the bowl.
• Use chicken breasts for a leaner option or thighs for juicier, more flavorful chicken.
• Substitute jasmine rice with brown rice or quinoa for a healthier grain alternative.
• Adjust the chili flakes to control the spice level according to your preference.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep the coconut lime drizzle aside and add fresh before serving to preserve its flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well in this recipe and provides a leaner option. Just be careful not to overcook so the chicken stays juicy.

How can I make this dish vegetarian?

Substitute the chicken with tofu or tempeh, and marinate it the same way. Grill or pan-fry until golden and cooked through for a delicious vegetarian alternative.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

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4.4 from 114 reviews

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a flavorful and vibrant meal featuring marinated grilled chicken thighs tossed in a sweet chili sauce, served over fragrant jasmine rice and topped with a creamy, tangy coconut lime drizzle. Garnished with fresh cilantro, lime wedges, and optional chili flakes for an extra kick, this dish balances sweet, spicy, and citrusy flavors for a satisfying and colorful bowl perfect for any weeknight dinner.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1.5 lbs boneless skinless chicken thighs or breasts
• 1/3 cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime juice

Coconut Lime Drizzle

• 1/2 cup coconut milk
• 1 tablespoon honey
• 1 tablespoon lime juice

Additional

• 2 cups cooked jasmine rice
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 teaspoon chili flakes (optional)

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Add the chicken thighs or breasts and toss to thoroughly coat them with the marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to penetrate the meat.
2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for about 5 to 6 minutes per side, or until the chicken is caramelized, nicely browned, and cooked through. Once done, transfer the chicken to a plate and allow it to rest for 5 minutes before slicing evenly.
3. Prepare the Coconut Lime Drizzle: While the chicken rests, combine coconut milk, honey, and lime juice in a small saucepan. Place over low heat and simmer gently for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let it cool slightly to a pourable consistency.
4. Cook the Jasmine Rice: Prepare jasmine rice according to package instructions. Once cooked, fluff the rice with a fork to separate the grains and keep it light and airy.
5. Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top each with sliced grilled chicken. Drizzle generously with the coconut lime sauce, then garnish with chopped fresh cilantro, lime wedges on the side, and sprinkle with chili flakes if desired. Serve immediately while warm.

Notes

• For best results, use chicken thighs as they stay juicy and tender when grilled.
• If you prefer a less spicy dish, omit the chili flakes or reduce the sweet chili sauce.
• Leftover chicken can be refrigerated and used in salads or wraps the next day.
• You can substitute jasmine rice with basmati rice or cauliflower rice for a low-carb option.
• Make sure not to overcook the chicken to keep it moist and flavorful.

Keywords: sweet chili chicken bowl, coconut lime drizzle, grilled chicken recipe, jasmine rice bowl, easy dinner recipes, Asian inspired chicken bowl