Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
