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Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 60 reviews
  • Author: Emma
  • Prep Time: 35 minutes
  • Cook Time: 12 minutes
  • Total Time: 47 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Asian Fusion

Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish featuring tender, marinated chicken thighs grilled to caramelized perfection. Served over fragrant jasmine rice and topped with a creamy, zesty coconut lime sauce, fresh herbs, and a hint of spice, this meal balances sweet, savory, and tangy notes beautifully. Perfect for a fresh, satisfying dinner!

Ingredients

Units 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 (for the drizzle)
  • 1 tsp chili sauce or sriracha (optional, for drizzle heat)

To Assemble

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

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, lime juice, and salt. Add the chicken thighs and coat them well with the marinade. Cover and let marinate for at least 30 minutes to infuse the flavors.
  2. Make the Coconut Lime Drizzle: In a separate bowl, combine the full-fat coconut milk, lime juice, a spoonful of sweet chili sauce, and optionally the chili sauce or sriracha for extra heat. Stir well and chill in the refrigerator until ready to serve.
  3. Cook the Chicken: Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Remove chicken from marinade and cook the thighs for 5–6 minutes per side, until fully cooked through and caramelized on the outside. Remove from heat and let the chicken rest for a few minutes before slicing.
  4. Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each with sliced chicken thighs and drizzle generously with the chilled coconut lime sauce.
  5. Garnish and Serve: Sprinkle each bowl with chopped cilantro, green onions, and crushed red pepper if desired. Add lime wedges on the side for an extra fresh citrus zing. Serve immediately for best flavor.

Notes

  • For extra heat, add more chili sauce or crushed red pepper to taste.
  • Use boneless, skinless chicken thighs for juicier, more flavorful results than chicken breasts.
  • The coconut lime drizzle can be made ahead and refrigerated for up to 2 days.
  • Jasmine rice pairs well with this dish for its fragrant aroma and soft texture.
  • Grilled chicken can also be cooked on an outdoor grill if preferred.

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