Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish featuring tender marinated chicken thighs seared to caramelized perfection. Paired with fragrant jasmine rice and topped with a creamy, tangy coconut lime sauce, it’s a deliciously balanced meal with fresh cilantro and lime wedges for brightness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon lime juice
Coconut Lime Drizzle
- ½ cup canned coconut milk (full fat)
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 teaspoon honey or brown sugar (optional)
Additional Ingredients
- 1 tablespoon avocado or vegetable oil
- 3 cups cooked jasmine rice
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and lime juice. Add the chicken thighs and toss well to coat all pieces evenly. Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate overnight for a deeper flavor infusion.
- Prepare the Coconut Lime Drizzle: In a small saucepan over low to medium heat, combine the full-fat coconut milk, lime zest, lime juice, and honey or brown sugar if using. Whisk continuously and let the mixture simmer gently until it thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool.
- Cook the Chicken: Heat avocado or vegetable oil in a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5 to 6 minutes on each side, until they are caramelized, browned, and fully cooked through. While cooking, baste the chicken occasionally with leftover marinade to enhance flavor. Once done, let the chicken rest for a few minutes, then slice into strips.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among serving bowls to form a bed. Top the rice with the sliced chicken thighs.
- Finish and Serve: Drizzle the coconut lime sauce generously over the chicken and rice. Garnish each bowl with freshly chopped cilantro and lime wedges on the side. Serve immediately while warm and enjoy the vibrant flavors.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- The coconut lime drizzle can be made ahead and refrigerated; reheat gently before serving.
- Use full-fat coconut milk for a richer sauce texture and flavor.
- Adjust sweetness in the coconut drizzle by omitting or adding more honey or brown sugar as desired.
- Serve with steamed or roasted vegetables for a complete meal.
Keywords: Sweet chili chicken, coconut lime sauce, chicken thighs, jasmine rice, Asian inspired bowl, quick dinner recipe
