Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a perfect balance of spicy, tangy, and creamy flavors. Tender chicken thighs marinated in sweet chili sauce are paired with fluffy jasmine rice and a zesty coconut lime sauce that brings everything together beautifully. It’s a simple, satisfying meal ideal for any weeknight dinner.

The image shows a white bowl filled with three clear layers: the bottom layer has white rice with a soft, fluffy texture; the middle layer has grilled chicken breasts, sliced into thick strips with a golden-brown, slightly charred surface; the top layer consists of a mix of chopped green lettuce, diced red tomatoes, and small green herbs, adding fresh and bright colors. On the side of the bowl, there is a white lime wedge adding a touch of green. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (for marinade)
1 tablespoon avocado or vegetable oil
½ cup canned coconut milk (full fat)
1 teaspoon lime zest
1 tablespoon lime juice (for drizzle)
1 teaspoon honey or brown sugar (optional)
3 cups cooked jasmine rice
¼ cup fresh cilantro, chopped
1 lime, cut into wedges

Instructions

Step 1: In a bowl, whisk together sweet chili sauce, soy sauce, garlic, and 1 tablespoon lime juice. Add the chicken thighs and toss to coat evenly. Let the chicken marinate for 20 minutes at room temperature or refrigerate overnight for more intense flavor.
Step 2: In a small saucepan over low to medium heat, whisk together the coconut milk, lime zest, 1 tablespoon lime juice, and honey if using. Let the mixture simmer gently until it thickens slightly. Remove from heat and set aside to cool.
Step 3: Heat the avocado or vegetable oil in a skillet over medium-high heat. Add the marinated chicken thighs and sear for 5 to 6 minutes per side until they are caramelized and cooked through. Occasionally baste the chicken with leftover marinade for extra flavor. Once cooked, let the chicken rest before slicing.
Step 4: To assemble, place a bed of cooked jasmine rice in each serving bowl. Top the rice with sliced chicken thighs. Drizzle generously with the coconut lime sauce.
Step 5: Garnish with chopped fresh cilantro and lime wedges. Serve warm and enjoy your flavorful Sweet Chili Chicken Bowl!

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes to the marinade or sprinkle fresh chopped chilies on top.
Use chicken breasts if you prefer leaner meat; just adjust cooking time to avoid drying out.
Swap jasmine rice with brown rice or quinoa for a healthier grain option.
The coconut lime drizzle can be prepared ahead and refrigerated for up to 2 days—just warm gently before serving.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave, then drizzle with warmed sauce before serving. Cooked rice can be stored similarly and reheated as needed.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with two grilled chicken skewers that have a charred, golden-brown texture and sprinkled with chopped green herbs. Over the skewers, there are drizzles of a creamy orange-colored sauce being poured from a spoon held by a woman's hand. On the side, there are two lime halves placed on the rice. The surface below is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, the chicken can be marinated overnight and the coconut lime drizzle can be made a day in advance. Store them separately in the refrigerator and reheat before serving for the best results.

Is this dish gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari. Be sure to check labels on your sweet chili sauce as well to confirm there are no gluten-containing ingredients.