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Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
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★★★★★

4.9 from 24 reviews

A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender marinated chicken thighs grilled to perfection, served over fluffy jasmine rice and topped with a creamy, zesty coconut lime drizzle. This dish balances sweet, savory, and spicy elements for a delightful, satisfying meal perfect for lunch or dinner.

Ingredients

Scale

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 Serving and Garnish

  • 3 cups cooked jasmine rice
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, chopped
  • Crushed red pepper (optional)
  • Lime wedges

Instructions

  1. Marinate the chicken: In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and juice of one lime. Add the boneless skinless chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
  2. Prepare the coconut lime drizzle: In a separate bowl, combine the full-fat coconut milk, juice of one lime, a spoonful of sweet chili sauce, and the optional chili sauce or sriracha if you prefer some heat. Mix well and chill this sauce until ready to serve.
  3. Cook the chicken: Heat a grill pan or skillet over medium-high heat and add a drizzle of olive oil. Once hot, place the marinated chicken thighs on the pan and cook for 5 to 6 minutes per side, or until fully cooked and caramelized on the outside. Remove the chicken from the heat and let it rest for a few minutes before slicing into strips.
  4. Assemble the bowl: Place a generous portion of cooked jasmine rice into each bowl. Top the rice with the sliced grilled chicken thighs, then drizzle the chilled coconut lime sauce over the top to add creaminess and tang.
  5. Garnish and serve: Finish by sprinkling chopped fresh cilantro, green onions, and crushed red pepper flakes (if using) over the bowls. Serve with lime wedges on the side for an extra burst of citrus. Enjoy immediately while warm.

Notes

  • Marinate the chicken longer (up to overnight) for a deeper flavor.
  • Adjust the amount of chili sauce in the drizzle to control the heat level.
  • Use boneless skinless chicken breasts as an alternative, but thighs yield juicier results.
  • For a lower-fat version, substitute light coconut milk and reduce the olive oil.
  • This dish is best served fresh; leftovers can be refrigerated for up to 2 days.

Nutrition

Keywords: Sweet chili chicken, coconut lime drizzle, grilled chicken bowl, jasmine rice bowl, easy dinner, Asian inspired chicken

Find it online: https://victoriablair.com/sweet-chili-chicken-bowl-with-coconut-lime-drizzle-recipe/