Sweet Chili Chicken Coconut Lime

If you crave a meal bursting with bold flavors and vibrant textures the Sweet Chili Chicken Bowl with Coconut Lime Drizzle is always a winning choice. This recipe layers juicy marinated chicken over fluffy rice and finishes everything with a cool tangy coconut lime drizzle. I love how it brings together cozy comfort and a burst of freshness and it works just as well for quick dinners as it does for lunch prep or when you need a little pick-me-up in your weekly routine.

I first tried this combo when I wanted something just a little special for busy nights and now my friends request it for our regular lunch swaps. The coconut lime drizzle is always the conversation starter at the table.

Ingredients

• Boneless skinless chicken thighs or breasts: Choose thighs for extra juicy results and look for plump pieces free from excess fat
• Sweet chili sauce: This brings bold flavor and just the right amount of sweetness go for a brand you love
• Soy sauce: Adds deep umami note opt for low sodium if you want to control salt
• Sesame oil: Provides nutty aroma use toasted sesame oil for best effect
• Garlic cloves: Mince fresh for pungent flavor
• Fresh ginger: Gives zesty kick and brightness grate just before using
• Lime juice: Offers tang and brings flavors together use freshly squeezed juice
• Chili flakes: For extra heat totally optional but adds a background warmth
• Canned full fat coconut milk: Creates creamy body in the drizzle shake well before opening
• Mayonnaise: Adds richness and helps emulsify the sauce
• Lime zest: Intensifies lime flavor use a microplane for best results
• Sriracha or chili garlic sauce: Delivers gentle spice adjust to your liking
• Salt: Just a pinch rounds out the coconut drizzle
• Jasmine or basmati rice: Both fragrant creamy options cook until just tender and fluff with a fork
• Fresh cilantro: Chopped for cool herbal finish
• Lime wedges: For squeezing over before serving
• Optional toppings: Sliced cucumber shredded carrots green onion or avocado add crunch and freshness

Step-by-Step Instructions

Make the Marinade:

Mix sweet chili sauce soy sauce sesame oil minced garlic fresh ginger lime juice and chili flakes in a large bowl. Stir well. Add chicken pieces and turn each piece to coat fully. Let it rest in the marinade for at least thirty minutes in the fridge to allow flavors to soak in.

Prepare the Coconut Lime Drizzle:

Combine full fat coconut milk mayonnaise lime juice lime zest sriracha or chili garlic sauce and a pinch of salt in a small bowl. Whisk until completely smooth and creamy. Store covered in the refrigerator until you are ready to serve to keep it chilled.

Grill the Chicken:

Preheat a grill pan or outdoor grill to medium high heat. Brush or spray with oil to prevent sticking. Grill chicken for five to seven minutes on the first side then flip and cook another five to seven minutes or until you see nice grill marks and the chicken is cooked through to the center. Let it rest for five minutes before cutting so the juices stay in.

Cook and Fluff the Rice:

Prepare jasmine or basmati rice according to the package directions. Once cooked use a fork to fluff so it stays light and separate. Divide rice among four bowls or containers if meal prepping.

Assemble the Bowls:

Slice the grilled chicken into strips. Top the bowls of rice with chicken pieces. Drizzle with the chilled coconut lime sauce and finish with chopped cilantro lime wedges and any optional toppings you like such as cucumber carrot green onion or avocado.

Pin

Sweet chili sauce has become my go-to for adding excitement to meals. I love how creamy coconut milk and a hint of lime elevate simple grilled chicken into something really memorable. The first time we made this as a family everyone tried their own favorite bowl topping and it has become a little tradition for us.

Storage Tips

Store any leftover components separately to keep everything fresh. Chicken and rice both reheat well in the microwave just cover to prevent drying. Keep the coconut lime drizzle chilled in a sealed jar and stir before serving. If meal prepping assemble right before eating for best texture.

Ingredient Substitutions

You can use boneless skinless turkey breast or firm tofu instead of chicken for a different protein source. Try brown rice or cauliflower rice for a lighter or grain free base. Greek yogurt works in place of mayonnaise for a tangier drizzle. Use fresh mint or basil in place of cilantro if desired.

Serving Suggestions

This bowl is a meal in itself but you can also add extra raw veggies or a handful of toasted peanuts for crunch. Serve with a light cucumber salad or pair with roasted broccolini for extra greens. For gatherings set bowls buffet style so everyone can build their own.

Cultural or Historical Context

This dish brings together flavors from Southeast Asia with elements like sweet chili sauce and coconut milk. Bowls inspired by these regions are loved for their balance of sweet spicy salty and tangy flavors. Blending the creamy drizzle with grilled chicken and rice makes a comforting hybrid meal perfect for many occasions.

Recipe Questions & Answers

→ What type of chicken works best?

Boneless, skinless thighs offer juicy texture and hold flavors well, but breasts can be used if preferred.

→ How long should the chicken marinate?

For the best flavor, marinate at least 30 minutes. Longer times (up to 4 hours) deepen the flavor profile.

→ Can I prepare the components ahead?

Yes. Grill chicken and cook rice in advance. Store separately and assemble just before serving for best freshness.

→ What are alternative toppings?

Try sliced cucumber, shredded carrots, green onions, or avocado for extra crunch and color.

→ Is there a substitute for mayonnaise in the drizzle?

Greek yogurt or a dairy-free alternative offers creaminess if you wish to avoid mayo in the coconut-lime sauce.