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 that combines tender marinated chicken with fragrant jasmine rice and a zesty, creamy sauce. It’s perfect for a quick weeknight dinner or meal prep that feels special.

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• ½ cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 tablespoon avocado or vegetable oil
• ½ cup canned coconut milk (full fat)
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 teaspoon honey or brown sugar (optional)
• 3 cups cooked jasmine rice
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Step 1: In a bowl, whisk together sweet chili sauce, soy sauce, garlic, and 1 tablespoon lime juice. Add chicken thighs and toss to coat. Let marinate for 20 minutes or refrigerate overnight for more flavor.
2. Step 2: In a small saucepan over low-medium heat, whisk coconut milk, lime zest, 1 tablespoon lime juice, and honey (if using). Let simmer gently until slightly thickened. Set aside to cool.
3. Step 3: Heat oil in a skillet over medium-high heat. Sear chicken thighs for 5–6 minutes per side until caramelized and cooked through. Baste with marinade for added flavor. Let rest, then slice.
4. Step 4: In serving bowls, add a bed of jasmine rice. Top with sliced chicken and drizzle with coconut lime sauce.
5. Step 5: Garnish with fresh cilantro and lime wedges. Serve warm and enjoy!

Tips & Variations

• For extra heat, add a pinch of red pepper flakes to the marinade or coconut lime drizzle.
• You can substitute chicken thighs with boneless chicken breasts if preferred, adjusting cooking time accordingly.
• Use brown rice or cauliflower rice for a healthier alternative to jasmine rice.
• If coconut milk is not available, replace with heavy cream with a drop of coconut extract to mimic the flavor.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to prevent the coconut lime sauce from breaking. Rice can be reheated with a splash of water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken longer than 20 minutes?

Yes, marinating overnight in the refrigerator will deepen the flavors and make the chicken even more tender.

Is this recipe gluten-free?

To make it gluten-free, ensure you use gluten-free soy sauce or tamari and check that the sweet chili sauce contains no gluten ingredients.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines tender, marinated chicken thighs seared to perfection and served over fragrant jasmine rice. The dish is elevated by a creamy, tangy coconut lime sauce, fresh cilantro, and lime wedges for a vibrant and delicious meal that’s quick to prepare and packed with flavor.

• Author: Mia
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1 ½ pounds boneless skinless chicken thighs
• ½ cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon lime juice

For the Coconut Lime Drizzle

• ½ cup canned coconut milk (full fat)
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 teaspoon honey or brown sugar (optional)

Other Ingredients

• 1 tablespoon avocado or vegetable oil
• 3 cups cooked jasmine rice
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Marinate the Chicken: In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, and lime juice. Add the chicken thighs and toss until fully coated. Allow the chicken to marinate for at least 20 minutes or refrigerate overnight to enhance the flavor.
2. Prepare the Coconut Lime Sauce: In a small saucepan over low to medium heat, whisk the coconut milk, lime zest, lime juice, and honey or brown sugar if using. Let the mixture simmer gently, stirring occasionally until it slightly thickens. Remove from heat and set aside to cool.
3. Cook the Chicken: Heat the avocado or vegetable oil in a skillet over medium-high heat. Add the marinated chicken thighs and sear for 5 to 6 minutes on each side until they develop a caramelized crust and are cooked through. Baste the chicken with the marinade during cooking for extra flavor. Once cooked, let the chicken rest briefly before slicing.
4. Assemble the Bowls: Place a serving of jasmine rice in each bowl. Top with the sliced chicken thighs, then generously drizzle the coconut lime sauce over the top.
5. Garnish and Serve: Sprinkle chopped fresh cilantro over the bowls and add lime wedges on the side. Serve warm and enjoy your vibrant, flavorful chicken bowls!

Notes

• Marinating the chicken overnight intensifies the flavors for a more robust taste.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
• Use full-fat coconut milk for richness; light coconut milk may result in a thinner sauce.
• Can substitute jasmine rice with brown rice or quinoa for a healthier twist.
• To make this dish gluten-free, ensure soy sauce is replaced with tamari or a gluten-free alternative.

Keywords: sweet chili chicken, coconut lime sauce, chicken thighs, marinade, jasmine rice, easy dinner, quick chicken recipe, flavorful chicken bowl