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

Scale

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

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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.