Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Total Time: 1 hour
Yield: 4 servings
Servings: 4

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a quick and easy dinner that delivers bold takeout-inspired flavor with less effort. Juicy, caramelized chicken glazed in sweet chili sauce is paired with fluffy jasmine rice and finished with a cool, tangy coconut lime drizzle. It’s healthy, vibrant, and perfect for busy weeknights or meal prep.

Ingredients

For the Chicken:

• 1½ lbs boneless skinless chicken thighs
• ½ cup sweet chili sauce (plus extra for drizzling)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Juice of 1 lime
• Olive oil, for cooking
• Salt, to taste

For the Coconut Lime Drizzle:

• ½ cup full-fat coconut milk
• 1 tsp chili sauce or sriracha (optional, for heat)
• 1 tbsp sweet chili sauce
• Juice of ½ lime (or to taste)

To Serve:

• 3 cups cooked jasmine rice
• ¼ 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 ½ cup sweet chili sauce, soy sauce, garlic, ginger, and juice of 1 lime. Add chicken thighs and toss to coat. Marinate for at least 30 minutes (up to overnight).
2. Make the Coconut Lime Drizzle:
   In a small bowl, mix coconut milk with 1 tbsp sweet chili sauce, juice of ½ lime, and chili sauce or sriracha (if using). Whisk until smooth and refrigerate until ready to serve.
3. Cook the Chicken:
   Heat a grill pan or skillet over medium-high heat. Add a drizzle of olive oil. Cook marinated chicken for 5–6 minutes per side, or until caramelized and cooked through (internal temp of 165°F). Remove from heat and let rest for 5 minutes. Slice into strips.
4. Assemble the Bowls:
   Divide jasmine rice between 4 bowls. Top with sliced chicken. Drizzle with coconut lime sauce and extra sweet chili sauce, if desired.
5. Garnish and Serve:
   Sprinkle with chopped cilantro, green onions, and crushed red pepper (optional). Serve with lime wedges. Enjoy immediately!

Notes

• Make it ahead: You can marinate the chicken and mix the coconut drizzle up to 24 hours in advance. Store in the fridge and cook just before serving.
• Rice options: Jasmine rice adds a subtle floral note, but you can substitute with brown rice, cauliflower rice, or even noodles.
• Coconut milk: Use full-fat canned coconut milk for the richest, creamiest drizzle. Light coconut milk will be thinner and less flavorful.
• Chicken substitute: Boneless skinless chicken breasts, shrimp, or tofu can be used in place of thighs. Adjust cooking time accordingly.
• Make it a wrap: Turn this into a wrap or burrito bowl by stuffing the components into a large tortilla or serving over greens.
• Leftovers: Store leftover components separately in airtight containers. Reheat the chicken and rice, then assemble fresh bowls with toppings and drizzle.

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