This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful dish that brings together the perfect combination of sweet, spicy, and creamy. With juicy grilled chicken thighs glazed in sweet chili sauce, a base of fluffy jasmine rice, and a tangy coconut lime drizzle, this dish is sure to become a new favorite. Ideal for a busy weeknight, a quick lunch, or any time you’re craving bold and comforting flavors, this bowl will satisfy all your taste buds.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Why You’ll Love This Recipe

This recipe is not only packed with incredible flavors, but it’s also incredibly versatile and easy to prepare. The sweet chili chicken is marinated in a tangy, savory sauce, while the coconut lime drizzle provides a cool, creamy contrast. The addition of fresh herbs, green onions, and a hint of heat from optional chili sauce brings the dish to life. Plus, it’s a one-bowl meal, making clean-up a breeze!

Whether you’re making it for a weeknight dinner or meal prepping for the week, this recipe brings a restaurant-quality dish right to your kitchen with minimal effort. It’s quick to prepare, full of delicious flavors, and can be customized to suit your taste preferences.

Ingredients

1.5 lbs boneless skinless chicken thighs
1/2 cup sweet chili sauce (plus extra for drizzle)
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
Juice of 1 lime (plus extra wedges for garnish)
1/2 cup full-fat coconut milk
1 tsp chili sauce or sriracha (optional, for drizzle heat)
3 cups cooked jasmine rice
1/4 cup chopped fresh cilantro
2 green onions, chopped
Crushed red pepper (optional)
Salt to taste
Olive oil for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice.
Add chicken thighs to the bowl and marinate for at least 30 minutes.
In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Chill the mixture until ready to use.
Heat a grill pan or skillet over medium-high heat and drizzle with olive oil.
Cook chicken thighs for 5–6 minutes per side, or until fully cooked and caramelized. Let the chicken rest, then slice.
Assemble bowls by adding cooked jasmine rice to each bowl. Top with sliced chicken, then drizzle with the coconut lime sauce.
Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Variations

Chicken Breasts: Swap the chicken thighs for boneless skinless chicken breasts for a leaner option.
Add Veggies: Consider adding roasted or sautéed veggies like bell peppers, zucchini, or snap peas to boost the nutrition and add more texture.
Rice Alternatives: If you prefer, you can use quinoa, cauliflower rice, or brown rice instead of jasmine rice for a different base.
Spicy Option: Increase the amount of chili sauce or sriracha in the drizzle for a spicier kick.
Vegan Option: Substitute the chicken with tofu or tempeh for a plant-based version of the dish.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave for 1–2 minutes or in a skillet over low heat until warmed through. If the coconut lime drizzle has thickened, you can add a splash of coconut milk to loosen it up.

FAQs

How long can I marinate the chicken for?

You can marinate the chicken for as little as 30 minutes, but for more flavor, marinating for up to 2 hours is ideal.

Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts, but keep in mind that they may dry out quicker than thighs, so monitor the cooking time carefully.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and drizzle in advance. Just store them separately in the fridge and assemble the bowl when ready to serve.

What if I don’t have coconut milk?

You can substitute coconut milk with any milk of your choice, but it will alter the flavor and creaminess of the dish. For a similar taste, try using heavy cream or a dairy-free alternative.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use a gluten-free soy sauce (or tamari) and ensure the sweet chili sauce does not contain gluten.

Can I use other types of rice?

Yes, you can substitute jasmine rice with other types of rice such as basmati, brown rice, or even quinoa.

How can I make this spicier?

To increase the heat, add more chili sauce or sriracha to the coconut lime drizzle or sprinkle some crushed red pepper on top.

How can I make this dish less sweet?

To reduce the sweetness, you can use less sweet chili sauce in the marinade and drizzle, or opt for a low-sugar version of the chili sauce.

Can I freeze leftovers?

It’s best to eat this dish fresh, but you can freeze the cooked chicken and rice separately for up to 2 months. The coconut lime drizzle doesn’t freeze well, so it’s recommended to make it fresh each time.

Can I use a different protein?

Yes, you can substitute chicken with shrimp, beef, or even a plant-based protein like tofu or tempeh for a different flavor profile.

Conclusion

The Sweet Chili Chicken Bowl with Coconut Lime Drizzle is an ideal choice for a quick and flavorful dinner or lunch. With its sweet, spicy, and creamy elements, it brings restaurant-style flavors to your kitchen without the hassle. Whether you’re serving it for a busy weeknight meal or prepping for the week ahead, this dish is sure to become a new favorite. Customize it to your taste and enjoy a vibrant, healthy meal with minimal effort!