Tender, charred chicken coated in a sticky-sweet chili glaze, served over fluffy jasmine rice and topped with a creamy coconut lime drizzle—this Sweet Chili Chicken Bowl with Coconut Lime Drizzle is the weeknight dinner you didn’t know you needed. Balanced with just the right amount of heat and sweetness, the sauce caramelizes beautifully on the chicken, while the coconut drizzle offers a cool contrast, brightened by fresh lime juice and zest.

It’s a vibrant dish that delivers flavor, texture, and color in every bite. Think of it as takeout, but better and fresher. And if you’re someone who likes a bowl meal with layers of flavor and creamy drizzles, you’ll fall hard for this combo. It’s quick enough for busy nights but fancy enough to serve guests.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are the best choice for this recipe. They stay juicy, cook evenly, and absorb the sweet chili glaze beautifully. However, boneless chicken breasts can be used if you prefer a leaner option—just take care not to overcook them.

Ingredients for the Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Chicken Thighs: Juicy and tender, they’re the ideal base for that caramelized sweet chili glaze.

Sweet Chili Sauce: This is the star ingredient, adding that addictive sweet-spicy kick.

Soy Sauce: Adds depth and umami to the glaze, balancing the sweetness.

Garlic: Freshly minced garlic intensifies the savory flavor.

Lime Juice & Zest: Brings brightness and contrast to the coconut drizzle.

Coconut Milk: Makes the drizzle creamy, rich, and slightly tropical.

Honey or Brown Sugar: Optional, for a little extra sweetness if your chili sauce needs balance.

Cooked Jasmine Rice: Fluffy and aromatic, it soaks up every drop of the sauce.

Fresh Cilantro: For that pop of herbaceous freshness right before serving.

Lime Wedges: Serve on the side for squeezing, they elevate everything.

Oil (Avocado or Vegetable): For searing the chicken to golden perfection.

How To Make the Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Step 1: Marinate the Chicken

In a bowl, mix sweet chili sauce, soy sauce, minced garlic, and a splash of lime juice. Add the chicken thighs, tossing to coat evenly. Let them marinate for at least 20 minutes, or up to overnight in the fridge for deeper flavor.

Step 2: Prepare the Coconut Lime Drizzle

In a small saucepan, combine coconut milk, lime zest, lime juice, and a touch of honey or brown sugar. Heat gently over low-medium heat, whisking until smooth and slightly thickened. Set aside to cool. This can also be made ahead and chilled.

Step 3: Cook the Chicken

Heat oil in a skillet over medium-high heat. Sear the chicken thighs for about 5-6 minutes per side until beautifully charred and cooked through. Baste with extra marinade during cooking for deeper flavor. Once done, let the chicken rest before slicing.

Step 4: Assemble the Bowl

Scoop jasmine rice into serving bowls. Top with sliced sweet chili chicken. Drizzle generously with the coconut lime sauce.

Step 5: Garnish and Serve

Add a sprinkle of chopped fresh cilantro and lime wedges on the side. Serve immediately while warm and enjoy every saucy, zesty bite!

Serving and Storing the Sweet Chili Chicken Bowl with Coconut Lime Drizzle

This bowl is best served fresh while the chicken is hot and the coconut drizzle is silky. Plate it right before serving to maintain the contrast between warm and cool elements. If you’re making it ahead for meal prep, store each component separately for the best texture.

To store, place leftover chicken and rice in airtight containers for up to 3 days. The coconut lime drizzle can be refrigerated in a sealed jar for 4-5 days. Reheat the chicken gently on the stovetop or in the microwave, then drizzle on the sauce after warming.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but be cautious not to overcook them as they dry out faster. Pound them slightly to an even thickness for even cooking.

Is the coconut drizzle sweet?

It has a gentle natural sweetness from the coconut milk and lime, with optional honey or brown sugar to balance acidity. It’s not overly sweet.

What other grains can I use besides jasmine rice?

Brown rice, basmati, quinoa, or even cauliflower rice are all great substitutes depending on your preference.

How spicy is this dish?

It’s mild to medium. If you prefer more heat, add red chili flakes or a bit of sriracha to the glaze.

Can I make this dish dairy-free and gluten-free?

Yes, it’s already dairy-free. Use tamari instead of soy sauce to make it gluten-free.

What veggies go well with this bowl?

Try adding steamed broccoli, shredded carrots, edamame, or sliced cucumbers for extra crunch and nutrition.

Want More Bowl Ideas?

If this Sweet Chili Chicken Bowl with Coconut Lime Drizzle hits the spot, you’ll definitely want to check out these other bowl recipes that bring bold flavors and easy comfort:

Japanese Katsu Bowls with Tonkatsu Sauce — crispy, golden, and packed with umami flavor.
Flavorful Mediterranean Steak Bowls for a vibrant and protein-rich option.
Cajun Ranch Shrimp and Sausage Pasta Skillet — okay, not a “bowl” but definitely a one-pan meal you’ll love.
Hawaiian BBQ Chicken Recipe for tropical-inspired sweetness in every bite.
Healthy Sausage Veggie Skillet Meal that checks all the meal prep boxes.

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And let me know in the comments how yours turned out! Did you tweak the coconut drizzle? Did you make it extra spicy? Add veggies?

I love seeing how you make these dishes your own. Have questions or tips? Drop them below and let’s inspire each other to cook creatively.

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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Skillet
Cuisine: Asian Fusion

Print Recipe

Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle brings together sweet heat, creamy coconut brightness, and juicy seared chicken over fragrant jasmine rice. It’s a restaurant-style bowl that’s easy enough for weeknights and stunning enough to impress dinner guests.

Instructions

1. In a bowl, whisk together sweet chili sauce, soy sauce, garlic, and lime juice. Add chicken thighs and toss to coat. Let marinate for 20 minutes or refrigerate overnight for more flavor.

2. In a small saucepan over low-medium heat, whisk coconut milk, lime zest, lime juice, and honey (if using). Let simmer gently until slightly thickened. Set aside to cool.

3. Heat oil in a skillet over medium-high heat. Sear chicken thighs for 5–6 minutes per side until caramelized and cooked through. Baste with marinade for added flavor. Let rest, then slice.

4. In serving bowls, add a bed of jasmine rice. Top with sliced chicken and drizzle with coconut lime sauce.

5. Garnish with fresh cilantro and lime wedges. Serve warm and enjoy!