Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful dish combining tender grilled chicken marinated in a sweet and spicy chili sauce with a creamy, zesty coconut lime drizzle. Served over fluffy jasmine or basmati rice and garnished with fresh cilantro, lime wedges, and optional crisp vegetables, this bowl makes for a quick and satisfying meal perfect for any day of the week.
Ingredients
Scale
For the 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)
For the 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
For Serving
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
Instructions
- Prepare the Marinade: In a bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes (if using) to make the marinade. Add the chicken pieces and toss to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse the chicken.
- Make the Coconut Lime Drizzle: While the chicken marinates, combine the coconut milk, mayonnaise, lime juice, lime zest, sriracha, and a pinch of salt in a separate bowl. Mix thoroughly until smooth. Cover and chill in the refrigerator until ready to serve.
- Grill the Chicken: Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Remove the chicken from the marinade and place it on the grill. Cook for 5 to 7 minutes per side, or until the chicken is cooked through and has slightly charred grill marks. After grilling, let the chicken rest for 5 minutes before slicing it into bite-sized pieces.
- Prepare Rice and Assemble Bowls: Cook jasmine or basmati rice according to package instructions until fluffy. Fluff the rice with a fork and divide it evenly into serving bowls. Top each bowl with sliced grilled chicken, then drizzle generously with the prepared coconut lime sauce. Garnish with chopped fresh cilantro, lime wedges, and optional vegetables such as sliced cucumber, shredded carrots, green onion, or avocado. Serve warm for a delicious and colorful meal.
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) will deepen the flavor.
- If you don’t have a grill pan or outdoor grill, the chicken can be cooked on a stovetop skillet over medium-high heat.
- Adjust the amount of chili flakes and sriracha according to your preferred spice level.
- Mayonnaise in the drizzle can be substituted with Greek yogurt for a lighter sauce.
- Use full-fat coconut milk for the creamiest texture in the drizzle.
