Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish combining tender marinated chicken thighs grilled to perfection, served over fluffy jasmine rice and topped with a creamy, tangy coconut lime sauce. Garnished with fresh cilantro and optional chili flakes for a spicy kick, this recipe offers a perfect balance of sweet, savory, and zesty flavors, perfect for a quick weeknight dinner or casual entertaining.
Ingredients
Scale
For the Chicken 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
For the Coconut Lime Drizzle:
- 1/2 cup coconut milk
- 1 tablespoon honey
- 1 tablespoon lime juice
For Serving and Garnish:
- 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 coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours, to let the flavors infuse.
- 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 5–6 minutes per side until the chicken is caramelized on the outside and cooked through (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes before slicing.
- Prepare the Coconut Lime Drizzle: In a small saucepan, combine coconut milk, honey, and lime juice. Simmer over low heat for 5–7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let it cool slightly before serving.
- Cook the Jasmine Rice: Prepare jasmine rice according to package instructions. Once cooked, fluff the rice with a fork to separate the grains.
- Assemble the Bowls: Divide the cooked jasmine rice between bowls. Top with sliced grilled chicken. Drizzle generously with the coconut lime sauce. Garnish with chopped cilantro, lime wedges, and sprinkle chili flakes on top if desired. Serve warm and enjoy!
Notes
- For extra heat, add more chili flakes or a dash of hot sauce to the coconut lime drizzle.
- Chicken breasts can be used instead of thighs for a leaner option, but thighs will be more tender and juicy.
- Marinating the chicken longer (up to 2 hours) enhances the flavor but avoid marinating beyond that to prevent mushy texture.
- Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
- To keep it gluten free, ensure soy sauce used is gluten-free tamari or substitute with coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling and Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: sweet chili chicken, coconut lime sauce, grilled chicken bowl, jasmine rice bowl, easy weeknight dinner, Asian chicken recipe, healthy chicken bowl
