Description
A bold and flavorful dish that layers juicy grilled chili-marinated chicken over fluffy white rice, topped with a zesty coconut lime drizzle. This Chili Chicken Bowl with Coconut Lime Drizzle brings the perfect balance of spice, creaminess, and freshness for a satisfying and quick dinner option.
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tablespoons chili paste or chili garlic sauce
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
2 cloves garlic minced
1 teaspoon fresh ginger minced
2 tablespoons lime juice
1 cup coconut milk
3 cups cooked white rice
2 tablespoons chopped fresh cilantro
1 lime cut into wedges
Optional hot sauce to taste
Instructions
1. In a bowl, whisk together chili paste, soy sauce, honey, lime juice, garlic, and ginger. Add chicken thighs and coat well. Marinate for at least 30 minutes or overnight.
2. In a saucepan over low heat, combine coconut milk, lime juice, a pinch of salt, and a drizzle of honey. Warm gently until slightly thickened. Set aside.
3. Thread marinated chicken onto skewers. Grill over medium-high heat for 5–7 minutes per side until charred and fully cooked.
4. Scoop rice into bowls. Top with grilled chicken skewers. Drizzle generously with coconut lime sauce. Garnish with cilantro and lime wedges.
5. Serve immediately while hot. Add optional hot sauce if desired.
Notes
For extra flavor, marinate the chicken overnight.
The coconut drizzle can be thickened by simmering or adding a cornstarch slurry.
If you don’t have a grill, use a broiler or cast iron skillet for similar results.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 7g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg
Keywords: chili chicken, coconut lime, rice bowl, grilled chicken, spicy bowl