Description
This Sweet Chili Coconut-Lime Grilled Chicken recipe features tender, marinated chicken breasts grilled to perfection and served atop flavorful sautéed cauliflower rice infused with coconut milk and fresh lime, creating a light and vibrant meal that’s perfect for a quick dinner.
Ingredients
Units
Scale
Chicken and Marinade
- 3/4 cup light coconut milk (divided)
- 1/2 cup sweet chili sauce (plus more for dipping)
- 1 lime
- salt and pepper
- 4 chicken breasts (~2lbs)
Cauliflower Rice
- 8 cups cauliflower rice (fresh or frozen)
- 1–1/2 Tablespoons coconut oil
- 1/4 cup fresh cilantro (chopped)
Instructions
- Marinate chicken
Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes – 1 hour in the refrigerator. - Grill chicken
Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes. - Make rice
Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add cauliflower, season liberally with salt and pepper, then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it. Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.
Notes
- Marinate chicken for at least 30 minutes and up to 1 hour for best flavor and tenderness.
- Adjust the amount of coconut milk added to cauliflower rice to your taste preference.
- Let chicken rest 5 minutes after grilling for juicy results.
