Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal that brings together tender chicken, fragrant jasmine rice, and a refreshing sauce. It’s perfect for a weeknight dinner when you want something both satisfying and a little special.

Ingredients

• 4 boneless skinless chicken thighs
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 cup jasmine rice
• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 cup diced fresh tomatoes
• 1/4 cup chopped green onions or chives
• Salt and pepper to taste
• Optional: sesame seeds
• Optional: lime wedges

Instructions

1. Step 1: Place the chicken thighs in a shallow dish. Add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Stir to coat the chicken evenly, then marinate for 20 minutes or up to 2 hours in the refrigerator.
2. Step 2: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, then fluff it with a fork and keep warm.
3. Step 3: Heat a skillet over medium-high heat and add a little olive oil. Cook the chicken thighs for 4 to 5 minutes per side, until caramelized and cooked through. Pour in any leftover marinade and let it bubble gently until thickened, coating the chicken.
4. Step 4: In a bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust the lime juice if you want a more tangy drizzle.
5. Step 5: To assemble, place a serving of jasmine rice in each bowl. Top with the chicken thighs, diced tomatoes, and chopped green onions.
6. Step 6: Drizzle the coconut lime sauce over the bowls. Garnish with sesame seeds and lime wedges if desired, then serve immediately.

Tips & Variations

• For a bit of heat, add a pinch of crushed red pepper flakes to the marinade or sauce.
• You can substitute chicken thighs with boneless chicken breasts for a leaner option.
• Add steamed vegetables like broccoli or snap peas for extra color and nutrition.
• Use brown rice or quinoa instead of jasmine rice for a different texture and added fiber.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. The coconut lime drizzle can be stored separately to keep it fresh and tangy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can use frozen chicken thighs. Thaw them completely before marinating to ensure even cooking and better flavor absorption.

Is the coconut lime drizzle suitable for dairy-free diets?

Absolutely. The drizzle uses coconut milk instead of dairy, making it a great dairy-free and vegan-friendly sauce option.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender marinated chicken thighs cooked to caramelized perfection, served over fluffy jasmine rice, fresh tomatoes, and green onions, all topped with a creamy, tangy coconut lime drizzle. This easy-to-make dish balances sweet, spicy, and citrus notes for a satisfying meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken 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
• 2 tablespoons fresh lime juice
• Pinch of salt

Toppings and Garnishes

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

Instructions

1. Marinate the Chicken: Place the boneless skinless chicken thighs in a shallow dish, then add the sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well to coat the chicken evenly. Cover and let it marinate for at least 20 minutes or up to 2 hours to infuse the flavors.
2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions. Once cooked, fluff the rice gently with a fork.
3. Caramelize the Chicken: Heat a skillet over medium-high heat and add a bit of olive oil. Place the marinated chicken thighs into the hot skillet and cook for 4–5 minutes on each side, until they develop a nice caramelized crust and are cooked through. Pour in the leftover marinade and cook for another minute or two until the sauce bubbles and thickens, coating the chicken beautifully.
4. Prepare the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until the mixture is smooth. Adjust the lime juice amount to your taste preference for the perfect tangy balance.
5. Assemble the Bowls: Divide the cooked jasmine rice into serving bowls. Top with the caramelized sweet chili chicken, diced fresh tomatoes, and chopped green onions.
6. Finish and Garnish: Drizzle the coconut lime sauce generously over each bowl. Garnish with sesame seeds and lime wedges if desired to add extra texture and freshness.

Notes

• Marinate the chicken longer if you want extra flavor infusion.
• For a spicier kick, add a dash of chili flakes to the marinade.
• Use fresh lime juice for the best flavor in the drizzle.
• Leftover marinade must be cooked thoroughly if used as sauce to ensure food safety.
• Garnish with toasted sesame seeds for added crunch.

Keywords: Sweet chili chicken, jasmine rice bowl, coconut lime sauce, easy dinner, Asian-inspired chicken, caramelized chicken, healthy bowl meal