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Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
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★★★★★

4.8 from 23 reviews

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish featuring tender, marinated chicken thighs grilled to perfection and served over fragrant jasmine rice. The creamy coconut lime sauce adds a refreshing and zesty touch, complemented by fresh herbs and optional spicy elements for a balanced, delicious meal that’s easy to prepare.

Ingredients

Scale

For the Chicken Marinade

  • 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
  • Salt to taste
  • Olive oil for cooking

For the Coconut Lime Drizzle

  • 1/2 cup full-fat coconut milk
  • Juice of 1 lime (additional)
  • 1 tbsp sweet chili sauce
  • 1 tsp chili sauce or sriracha (optional, for drizzle heat)

For Serving and Garnish

  • 3 cups cooked jasmine rice
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, chopped
  • Crushed red pepper (optional)
  • Lime wedges for garnish

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Season with salt to taste. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
  2. Make the Coconut Lime Drizzle: In a separate bowl, combine the full-fat coconut milk, fresh lime juice, a tablespoon of sweet chili sauce, and the optional chili sauce or sriracha for some heat. Whisk well until combined and chill in the refrigerator until ready to serve.
  3. Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a drizzle of olive oil. Remove the chicken from the marinade, letting excess drip off. Cook the chicken thighs for 5 to 6 minutes on each side until fully cooked through and nicely caramelized. Remove from heat and let rest for a few minutes before slicing into strips.
  4. Assemble the Bowls: Divide the cooked jasmine rice into serving bowls. Top with the sliced grilled chicken thighs. Drizzle the prepared coconut lime sauce generously over the chicken and rice.
  5. Garnish and Serve: Sprinkle chopped fresh cilantro and green onions over the bowls. Add a pinch of crushed red pepper if you like some extra spice. Serve with lime wedges on the side for an additional burst of citrus flavor. Enjoy immediately.

Notes

  • Marinating the chicken longer, up to 4 hours, intensifies the flavor.
  • Use boneless skinless chicken breasts as an alternative, but thighs provide more moisture and flavor.
  • Adjust the amount of chili sauce or sriracha in the drizzle to your preferred spice level.
  • Jasmine rice can be substituted with brown rice or cauliflower rice for a healthier option.
  • For a gluten-free version, ensure the soy sauce is gluten-free or use tamari.

Nutrition

Keywords: Sweet chili chicken, coconut lime drizzle, grilled chicken bowl, jasmine rice bowl, easy dinner recipe, flavorful chicken thighs, Asian inspired bowl

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