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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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★★★★★

5 from 28 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 refreshing coconut lime drizzle. This dish balances sweet, spicy, and tangy notes, making it a delightful and easy-to-make meal perfect for any day of the week.

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 Assembly & Garnish

  • 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. Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes to absorb the flavors.
  2. Prepare the Coconut Lime Drizzle: In a separate bowl, combine the full-fat coconut milk, fresh lime juice, a spoonful of sweet chili sauce, and optional chili sauce or sriracha for added 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 and drizzle with olive oil. Remove the chicken from the marinade and cook for 5 to 6 minutes per side, or until fully cooked through and nicely caramelized. Remove from heat and let the chicken rest for a few minutes before slicing it into strips.
  4. Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top each bowl with sliced chicken, then generously drizzle with the chilled coconut lime sauce.
  5. Garnish and Serve: Sprinkle chopped cilantro, green onions, and crushed red pepper over each bowl. Add lime wedges on the side for an extra burst of citrus. Serve the bowls immediately and enjoy!

Notes

  • Marinate the chicken for up to 4 hours for more intense flavor.
  • Use boneless skinless chicken thighs for juicier meat, but breasts can be substituted if preferred.
  • Adjust the amount of chili sauce or sriracha in the drizzle to control the spice level.
  • Jasmine rice can be substituted with brown rice or cauliflower rice for different dietary needs.
  • This recipe can be made gluten-free by using gluten-free soy sauce or tamari.

Nutrition

Keywords: sweet chili chicken, coconut lime drizzle, grilled chicken bowl, jasmine rice bowl, Asian fusion chicken recipe

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