Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish featuring tender grilled chicken marinated in a sweet and spicy chili sauce, served over fluffy jasmine or basmati rice, and topped with a creamy, tangy coconut lime drizzle. Finished with fresh cilantro, lime wedges, and optional crunchy and creamy toppings like cucumber, shredded carrots, green onion, and avocado, this bowl offers a perfect balance of sweet, spicy, tangy, and fresh flavors in just 30 minutes.
Ingredients
Scale
Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- 1/2 tsp chili flakes (optional)
Coconut Lime Drizzle
- 1/2 cup canned coconut milk (full fat)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp sriracha or chili garlic sauce
- Pinch of salt
Additional Ingredients
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
Instructions
- Prepare the Marinade: In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, grated fresh ginger, lime juice, and chili flakes if using. Add the chicken thighs or breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse the chicken.
- Make the Coconut Lime Drizzle: In a separate bowl, combine the full-fat coconut milk, mayonnaise, lime juice, lime zest, sriracha or chili garlic sauce, and a pinch of salt. Mix thoroughly until smooth and consistent. Cover and chill in the refrigerator until serving time.
- Grill the Chicken: Preheat a grill pan or an outdoor grill to medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Remove the chicken from the marinade and grill it for about 5 to 7 minutes on each side, or until the chicken is fully cooked through and has a slight char for added flavor. Once cooked, let the chicken rest for 5 minutes to retain juices before slicing.
- Prepare Rice and Assemble Bowls: Cook jasmine or basmati rice according to package instructions and fluff with a fork. Divide the cooked rice evenly into serving bowls. Top with the sliced grilled chicken pieces, then generously drizzle the coconut lime sauce over the top. Garnish with chopped fresh cilantro, lime wedges, and your choice of optional toppings such as sliced cucumber, shredded carrots, green onion, or avocado. Serve warm and enjoy!
Notes
- You can substitute chicken thighs for breasts or vice versa depending on your preference.
- Marinating the chicken longer (up to 2 hours) will intensify the flavor.
- If you don’t have a grill pan or grill, you can cook the chicken on a stovetop skillet over medium-high heat or broil in the oven.
- Adjust the amount of sriracha and chili flakes to control the spice level in both marinade and drizzle.
- For a lighter option, use light coconut milk and low-fat mayonnaise.
- Leftover grilled chicken and sauce can be refrigerated separately for up to 3 days.
