Chili Chicken Bowl with Coconut Lime Drizzle

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Spicy, smoky, juicy, and tangy—this Chili Chicken Bowl with Coconut Lime Drizzle brings vibrant street food vibes to your dinner table. Grilled chicken skewers are perfectly charred and bursting with chili heat, nestled over fluffy white rice. But the real game-changer? That creamy coconut lime drizzle. It’s a little tropical, a little zesty, and a lot addictive.

If you’re someone who enjoys layering flavor and texture in every bite, this dish is about to become a new favorite. It’s fast enough for weeknights, bold enough for entertaining, and totally customizable with your favorite toppings—think cilantro, lime wedges, or a squeeze of hot sauce for extra heat.

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What Kind of Chicken Should I Use for Chili Chicken Bowls?

Boneless, skinless chicken thighs are the star here. They grill up tender, stay juicy even with high heat, and absorb the spicy marinade like a dream. If you prefer leaner meat, chicken breasts can work too—just be careful not to overcook them. Want a shortcut? Pre-cooked grilled chicken strips work in a pinch but won’t have quite the same flavor impact.

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Ingredients for the Chili Chicken Bowl with Coconut Lime Drizzle

Chicken Thighs – Tender and juicy, these are the base of your spicy skewers.

Chili Paste or Sauce – Adds the bold heat. Go with sambal oelek or your favorite chili garlic sauce.

Soy Sauce – Brings that umami depth to the marinade.

Honey or Brown Sugar – A touch of sweetness balances the spice.

Garlic & Ginger – Freshly minced for maximum flavor punch.

Lime Juice – Both in the marinade and drizzle, this adds zing and freshness.

Coconut Milk – For that creamy drizzle that ties everything together.

Cooked White Rice – Fluffy and neutral, the perfect base for the bold chicken.

Fresh Cilantro – Adds a pop of herbaceous brightness.

Lime Wedges – A must for squeezing over the top right before serving.

Optional Hot Sauce – For those who like it extra spicy.

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How To Make the Chili Chicken Bowl with Coconut Lime Drizzle

Step 1: Marinate the Chicken

Start by whisking together your chili paste, soy sauce, honey, lime juice, garlic, and ginger in a bowl. Add the chicken thighs and coat them well. Let them marinate for at least 30 minutes—but for the best flavor, give it a few hours or even overnight in the fridge.

Step 2: Prep the Coconut Lime Drizzle

In a small saucepan over low heat, stir together coconut milk, lime juice, a pinch of salt, and a drizzle of honey. Let it warm gently until slightly thickened, then set aside to cool. It should be pourable, not too runny or too thick.

Step 3: Grill the Chicken

Thread the marinated chicken onto skewers. Grill over medium-high heat until nicely charred and fully cooked, about 5-7 minutes per side. No grill? A hot cast iron skillet or broiler works great too.

Step 4: Build Your Bowl

Scoop fluffy white rice into bowls. Top with the grilled chili chicken skewers, then drizzle generously with the coconut lime sauce. Garnish with chopped cilantro and lime wedges. Add a dash of hot sauce if you’re feeling bold.

Step 5: Serve Fresh

This bowl is best served immediately while the chicken is hot and the drizzle is creamy. It’s a flavor explosion you won’t want to wait on.

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How to Serve and Store Your Chili Chicken Bowl with Coconut Lime Drizzle

This dish is best served hot, straight from the grill onto a bowl of warm rice. For a stunning presentation, serve the skewers right on top and drizzle the coconut lime sauce at the table. Pair it with a crisp cucumber salad, pickled veggies, or even a side of naan for a full meal.

For leftovers, store the chicken and rice separately from the coconut lime drizzle. Keep everything in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave and stir the sauce before drizzling again. The flavor only gets better the next day!

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Frequently Asked Questions

Can I use another type of meat instead of chicken?

Yes! Shrimp or beef work well with the chili marinade, though cook times will vary. Tofu is a great vegetarian option that also absorbs flavor nicely.

Is the coconut lime drizzle spicy?

Nope. It’s creamy, sweet, and zesty. The drizzle balances the heat from the chicken. Want more kick? Add a pinch of red pepper flakes or a squirt of sriracha.

Can I make this bowl ahead of time?

You can! Marinate the chicken and prep the sauce in advance. Grill and assemble fresh for best texture, but leftovers reheat well.

What rice should I use?

Jasmine or basmati rice is ideal for its fluffiness and fragrance. Brown rice or even cauliflower rice work too, depending on your preference.

Can I bake the chicken instead of grilling it?

Absolutely. Bake at 400°F for about 25 minutes or until cooked through. You can broil it briefly at the end for a bit of char.

How do I thicken the coconut drizzle if it’s too thin?

Simmer it a little longer on the stove or stir in a teaspoon of cornstarch dissolved in water for a quick fix.

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Want More Chicken Bowl Ideas?

If you’re into bold and comforting bowls like this Chili Chicken Bowl with Coconut Lime Drizzle, here are some other delicious options to check out:

• Bang Bang Chicken Bowl Recipe for creamy heat and a crispy crunch.
• Garlic Chicken Lo Mein when you’re craving noodles with flavor-packed chicken.
• Hawaiian Pineapple Chicken Rice for that perfect sweet and savory combo.
• Garlic Butter Chicken with Rigatoni and Parmesan when you want pasta to go with your grilled chicken.
• Japanese Katsu Bowls with Tonkatsu Sauce for a crispy and satisfying rice bowl.

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And let me know in the comments how it turned out. Did you make it spicier? Try another protein? Maybe doubled the drizzle (we won’t blame you)?

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