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Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

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5 from 7 reviews

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines tender, caramelized chicken thighs marinated in flavorful sweet chili and soy sauce, served over fragrant jasmine rice cooked in coconut milk. Fresh tomatoes and green onions add brightness, while a zesty coconut lime sauce brings a refreshing finish to this vibrant and satisfying meal.

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken thighs
  • 1/2 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Rice

  • 1 cup jasmine rice
  • 1 cup coconut milk

Vegetables and Garnish

  • 1 cup diced fresh tomatoes
  • 1/4 cup chopped green onions or chives
  • Optional: sesame seeds
  • Optional: lime wedges

Coconut Lime Drizzle

  • 2 tablespoons fresh lime juice
  • Pinch of salt
  • Remaining coconut milk for sauce (estimated 1/4 cup)

Instructions

  1. Marinate Chicken: Place the chicken thighs in a shallow dish. Add the sweet chili sauce, soy sauce, olive oil, salt, and pepper. Toss to coat evenly. Marinate for 20 minutes or up to 2 hours in the refrigerator to allow flavors to develop.
  2. Prepare Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice with the coconut milk according to package instructions, substituting coconut milk for some or all of the water. Once cooked, fluff the rice with a fork.
  3. Cook Chicken: Heat a skillet over medium-high heat and add a tablespoon of olive oil. Remove the chicken from the marinade, reserving the leftover marinade. Cook the chicken thighs for 4 to 5 minutes on each side until they are caramelized and cooked through.
  4. Thicken Sauce: Pour the reserved marinade into the skillet with the cooked chicken. Bring it to a gentle boil and let it bubble until it thickens slightly to create a glaze.
  5. Make Coconut Lime Drizzle: In a small bowl, whisk together the remaining coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust lime juice as desired for zesty brightness.
  6. Assemble Bowls: Divide the coconut rice into bowls. Top with the caramelized chicken, diced fresh tomatoes, and chopped green onions or chives. Drizzle generously with the coconut lime sauce.
  7. Garnish and Serve: Sprinkle with sesame seeds and serve with lime wedges on the side for an extra burst of citrus if desired.

Notes

  • Marinating chicken longer (up to 2 hours) deepens flavor, but 20 minutes works for a quicker meal.
  • Using coconut milk in the rice adds richness and subtly complements the lime drizzle.
  • If you prefer less sweetness, reduce the amount of sweet chili sauce by a tablespoon.
  • For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
  • Leftover marinade must be cooked thoroughly to avoid contamination from raw chicken.
  • Add extra veggies like sliced bell peppers or avocado for more texture and nutrients.

Find it online: https://lovelycooks.com/sweet-chili-chicken-bowl-with-coconut-lime-drizzle-recipe/