If you’re craving a dish that hits all the right notes—sweet, tangy, creamy, and a little spicy—you are going to adore this Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe. The juicy grilled chicken is beautifully coated in a vibrant sweet chili marinade that seeps deep into every bite. Paired with fragrant jasmine rice and topped with a luscious coconut lime drizzle, this bowl delivers a fresh, satisfying, and colorful meal perfect for lunch or dinner. It’s a wonderful way to brighten your plate and your day with simple ingredients that come together in a burst of harmonious flavors.
Ingredients You’ll Need
Gathering straightforward, fresh ingredients is key to this recipe’s success. Each component adds its own layer of flavor or texture, creating a balanced dish that feels both comforting and exciting to the palate.
- Boneless, skinless chicken thighs or breasts: Thighs offer juiciness while breasts keep it lean, choose depending on your preference.
- Sweet chili sauce: Provides the signature sweet and spicy kick that defines the marinade.
- Soy sauce: Adds savory depth and a touch of umami flavor.
- Sesame oil: Delivers a subtle nutty aroma that pairs perfectly with the Asian-inspired flavors.
- Garlic cloves, minced: Infuses the chicken with that classic pungent and aromatic burst.
- Grated fresh ginger: Gives a zesty, slightly peppery undertone that enlivens the marinade.
- Lime juice: Brightens the dish with acidity, balancing the sweetness and richness.
- Chili flakes (optional): For those who like an extra touch of heat.
- Canned coconut milk (full fat): Creates the creamy base for the luscious drizzle.
- Mayonnaise: Adds smoothness and richness to the coconut lime sauce.
- Lime zest: Enhances the coconut drizzle with fresh citrus oils.
- Sriracha or chili garlic sauce: Provides a spicy depth to the creamy drizzle.
- Salt (pinch): Balances the sweetness and enhances all other flavors.
- Cooked jasmine or basmati rice: Acts as the perfect fluffy foundation to absorb all the delicious sauces.
- Fresh cilantro, chopped: Adds a bright herbal note and beautiful color contrast.
- Lime wedges: To squeeze over the final dish for an extra burst of zesty brightness.
- Optional toppings such as sliced cucumber, shredded carrots, green onion, avocado: These add crunch, freshness, and creaminess to every bite.
How to Make Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
Step 1: Prepare the Marinade
First, create a vibrant marinade by whisking together sweet chili sauce, soy sauce, sesame oil, garlic, fresh ginger, lime juice, and chili flakes if you like heat. This mixture is your flavor powerhouse that makes the chicken sing. Toss the chicken pieces into the marinade, making sure every bit is well-coated. Cover and let it rest in the fridge for at least 30 minutes—this pause allows those bold flavors to soak in deeply, making every bite more delicious.
Step 2: Make the Coconut Lime Drizzle
While the chicken marinates, whip up the creamy coconut lime drizzle. Combine coconut milk, mayonnaise, lime juice, lime zest, sriracha, and a pinch of salt in a bowl. Mix until beautifully smooth and creamy. This sauce is your cool, tangy, and spicy finishing touch that elevates the whole bowl. Pop it into the fridge so it chills and thickens slightly, ready to drape over your cooked chicken.
Step 3: Grill the Chicken
Heat your grill pan or outdoor grill to medium-high and lightly oil the grates to prevent sticking. Remove the chicken from the marinade and place it on the grill. Cook for about 5 to 7 minutes per side until the chicken is cooked through and develops those irresistible char marks. Once done, allow the chicken to rest for 5 minutes—this keeps it juicy and tender when slicing.
Step 4: Prepare Rice and Assemble Bowls
Cook jasmine or basmati rice according to the package instructions, then fluff it up with a fork so each grain stays separate and light. Divide the rice among bowls as the hearty base. Lay the sliced grilled chicken over the rice and generously drizzle the luscious coconut lime sauce on top. Finish by sprinkling chopped cilantro, adding lime wedges, and including any optional fresh toppings like cucumber, shredded carrots, green onion, or creamy avocado. Serve warm and dive into this rainbow of flavors!
How to Serve Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
Garnishes
Adding fresh garnishes like chopped cilantro and lime wedges not only enhances the bowl’s vibrant look but also injects freshness and brightness to every bite. The optional toppings—sliced cucumber, shredded carrots, green onions, and avocado—bring delightful textures and flavors that complement the rich chicken and creamy drizzle perfectly.
Side Dishes
This bowl is a complete, satisfying meal on its own, but if you want to round it out, consider pairing it with light sides like a crisp Asian slaw, steamed greens such as bok choy, or even a simple cucumber salad tossed with rice vinegar and sesame seeds. These add contrast and balance without overwhelming the main event.
Creative Ways to Present
To impress guests or jazz up your meals, serve the Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe in colorful bowls or even edible coconut shell bowls for an island vibe. Layer vibrant toppings in sections rather than mixed for a build-your-own style presentation. Garnish with lime slices on the rim and a sprinkle of sesame seeds or chopped peanuts for extra crunch and visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled chicken, rice, and coconut lime drizzle separately in airtight containers in the refrigerator. This keeps textures and flavors at their best for up to 3 days. Keeping the drizzle separate prevents it from soaking into the chicken or rice too much and losing its creamy charm.
Freezing
While the cooked chicken and rice freeze well, the coconut lime drizzle is best made fresh due to its creamy mayonnaise and coconut milk base, which can separate when frozen. If you want to freeze the chicken, ensure it’s well wrapped and thaw thoroughly in the refrigerator before reheating and adding fresh drizzle.
Reheating
Gently reheat leftover chicken and rice in the microwave or on the stovetop with a splash of water to keep it moist. Avoid overheating to prevent the chicken from drying out. Once warmed, drizzle with freshly made or chilled coconut lime sauce before serving for that perfect flavor balance.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work just as well and are a leaner option. Just be cautious not to overcook them on the grill, since breasts can dry out faster than thighs.
Is there a substitute if I don’t have mayonnaise for the coconut lime drizzle?
You can swap mayonnaise for Greek yogurt or a vegan mayo alternative to keep the creamy texture while tailoring it to your dietary needs.
Can this dish be made gluten-free?
Yes! Simply use a gluten-free soy sauce or tamari in the marinade to make this recipe safe for those avoiding gluten without sacrificing flavor.
How spicy is the Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe?
This recipe balances mild sweetness with a gentle heat, but you can easily adjust the chili flakes and sriracha levels up or down based on your personal spice tolerance.
What type of rice works best for this bowl?
Jasmine and basmati rice both bring fragrant aromas and a light, fluffy texture that perfectly complements the saucy chicken and creamy coconut lime drizzle.
Final Thoughts
You really can’t go wrong with the Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe—it’s easy to make, packed with flavor, and endlessly satisfying. Whether serving it for a casual family dinner or a lively gathering with friends, this dish hits all the right notes and leaves everyone asking for seconds. Give it a try and see how quickly it can become a beloved staple in your kitchen rotation!
Print
Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian Fusion
Description
A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender grilled chicken marinated in a sweet and spicy chili sauce, served over fluffy jasmine or basmati rice, and topped with a creamy, zesty coconut lime drizzle. This dish combines sweet, tangy, and spicy elements with fresh herbs and optional crunchy vegetable toppings, perfect for a quick and satisfying weeknight meal.
Ingredients
Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- 1/2 tsp chili flakes (optional)
Coconut Lime Drizzle
- 1/2 cup canned coconut milk (full fat)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp sriracha or chili garlic sauce
- Pinch of salt
To Serve
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
Instructions
- Prepare the Marinade: In a bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and optional chili flakes. Add the chicken pieces and toss to coat evenly. Cover and refrigerate to marinate for at least 30 minutes, allowing the flavors to penetrate the chicken.
- Make the Coconut Lime Drizzle: In a separate bowl, blend the canned coconut milk, mayonnaise, lime juice, lime zest, sriracha, and a pinch of salt until smooth. Cover and place in the refrigerator to chill until ready to serve.
- Grill the Chicken: Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates or the pan to prevent sticking. Remove the chicken from the marinade and grill for 5 to 7 minutes on each side, or until the chicken is cooked through and has a slight char. Let the grilled chicken rest for 5 minutes before slicing to retain juices.
- Prepare Rice and Assemble Bowls: Cook jasmine or basmati rice according to package instructions, then fluff with a fork. Divide the cooked rice among serving bowls. Top each bowl with sliced grilled chicken and drizzle generously with the chilled coconut lime sauce. Garnish with freshly chopped cilantro, lime wedges, and your choice of optional toppings such as sliced cucumber, shredded carrots, green onions, or avocado. Serve warm for a delightful meal.
Notes
- Marinate the chicken for longer (up to 2 hours) for more intense flavor.
- Use boneless, skinless chicken thighs for juicier meat or breasts for leaner option.
- The coconut lime drizzle adds a cool, creamy balance to the spicy chicken, but can be adjusted in spiciness by changing the sriracha amount.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
- For gluten-free option, ensure soy sauce is gluten-free.
- Optional toppings add freshness and texture; feel free to customize based on preference.
- Grilling can be substituted with stovetop pan-searing if a grill is not available.
