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.
Ingredients
1 ½ pounds boneless skinless chicken thighs
½ cup sweet chili sauce
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon lime juice
1 tablespoon avocado or vegetable oil
½ cup canned coconut milk (full fat)
1 teaspoon lime zest
1 tablespoon lime juice
1 teaspoon honey or brown sugar (optional)
3 cups cooked jasmine rice
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
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!
Notes
Let the chicken rest before slicing—this keeps it juicy.
Use full-fat coconut milk for a richer drizzle consistency.
The sauce can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 12g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
Keywords: sweet chili chicken, coconut lime bowl, easy dinner, chicken rice bowl