Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
Introduction
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal perfect for any day of the week. Tender marinated chicken pairs beautifully with fragrant jasmine rice and a creamy, tangy sauce that brings everything together.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup sweet chili sauce (plus extra for drizzle)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Juice of 1 lime (plus extra wedges for garnish)
- 1/2 cup full-fat coconut milk
- 1 tsp chili sauce or sriracha (optional, for drizzle heat)
- 3 cups cooked jasmine rice
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- Crushed red pepper (optional)
- Salt to taste
- Olive oil for cooking
Instructions
- Step 1: In a bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Add the chicken thighs and let them marinate for at least 30 minutes to soak up the flavors.
- Step 2: In a separate bowl, combine the coconut milk, lime juice, a spoonful of sweet chili sauce, and the optional chili sauce or sriracha if you want extra heat. Chill this sauce until you are ready to use it.
- Step 3: Heat a grill pan or skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken thighs for about 5–6 minutes per side, or until fully cooked and caramelized on the outside. Remove from heat and let the chicken rest before slicing.
- Step 4: To assemble the bowls, start with a base of jasmine rice, then top with the sliced chicken. Drizzle generously with the chilled coconut lime sauce.
- Step 5: Garnish with chopped cilantro, green onions, crushed red pepper if using, and lime wedges. Serve immediately for the best flavor and texture.
Tips & Variations
- Marinate the chicken overnight for even deeper flavor.
- Swap jasmine rice for brown rice or quinoa for a different texture and added nutrients.
- Add steamed or roasted vegetables like broccoli or bell peppers for extra color and nutrients.
- Use boneless skinless chicken breasts if you prefer leaner meat, but adjust cooking time accordingly.
Storage
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Keep the coconut lime drizzle chilled and add it fresh when serving. Reheat the chicken and rice gently in the microwave or on the stove until warmed through. Avoid heating the sauce to maintain its fresh flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken thighs for this recipe?
Yes, you can use frozen chicken thighs but be sure to thaw them completely before marinating and cooking to ensure even cooking and food safety.
Is this dish spicy?
The base recipe is mildly sweet and tangy, but you can add more chili sauce or crushed red pepper to increase the heat according to your taste.
PrintSweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish featuring tender grilled chicken thighs marinated in sweet chili and soy sauce, served over fragrant jasmine rice. The dish is elevated by a creamy and tangy coconut lime drizzle, fresh herbs, and optional heat from chili sauce, making it a perfect balance of sweet, spicy, and refreshing flavors for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup sweet chili sauce (plus extra for drizzle)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Juice of 1 lime (plus extra wedges for garnish)
- Salt to taste
- Olive oil for cooking
For the Coconut Lime Drizzle
- 1/2 cup full-fat coconut milk
- Juice of 1 lime
- 1 tbsp sweet chili sauce
- 1 tsp chili sauce or sriracha (optional, for drizzle heat)
For Assembly and Garnish
- 3 cups cooked jasmine rice
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- Crushed red pepper (optional)
- Lime wedges for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Coconut Lime Drizzle: In a separate bowl, combine the full-fat coconut milk, fresh lime juice, a spoonful of sweet chili sauce, and the optional chili sauce or sriracha if you want extra heat. Mix well and chill in the refrigerator until ready to serve.
- Cook the Chicken: Heat a grill pan or a skillet over medium-high heat and add a drizzle of olive oil. Remove chicken from the marinade, letting excess drip off, then cook the chicken thighs for about 5 to 6 minutes per side. Cook until they are fully cooked through and caramelized on the outside. Remove from heat and let rest for a few minutes before slicing.
- Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top with sliced grilled chicken thighs. Drizzle generously with the chilled coconut lime sauce.
- Garnish and Serve: Sprinkle chopped fresh cilantro, chopped green onions, and crushed red pepper flakes over the bowls for added freshness and spice. Serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Marinate the chicken for longer, up to 2 hours, for more intense flavor.
- If you prefer less heat, omit the chili sauce from the coconut lime drizzle.
- Use boneless skinless chicken breasts as an alternative, adjusting cooking time as needed.
- Jasmine rice can be substituted with brown rice or cauliflower rice for a healthier option.
- Keep extra sweet chili sauce on hand for additional drizzle at serving.
Keywords: Sweet Chili Chicken, Coconut Lime Drizzle, Grilled Chicken Bowl, Jasmine Rice Bowl, Asian Inspired Chicken, Spicy Chicken Bowl
