Pin It This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a quick and easy dinner idea that feels like your favorite takeout but tastes even better. It's an irresistible blend of sweet, spicy, and creamy with charred chicken glazed in sweet chili sauce, fluffy jasmine rice, and a cool, tangy coconut lime drizzle. This healthy, flavor-packed bowl is perfect for busy weeknights, quick lunches, or when you're craving something bold and comforting. It's a go-to recipe for easy meals, weeknight food ideas, and vibrant, crave-worthy dinners.
I first made this Sweet Chili Chicken Bowl after a long day when I needed something satisfying and simple. It delivered everything I craved: smokiness from grilled chicken, cool coconut drizzle, and just enough heat. Now it's my go-to for last-minute delicious dinners.
Ingredients
- Boneless skinless chicken thighs: 1.5 lbs
- Sweet chili sauce: 1/2 cup, plus extra for drizzle
- Soy sauce: 1 tbsp
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tsp, grated
- Lime juice: Juice of 1 lime, plus extra wedges for garnish
- Full-fat coconut milk: 1/2 cup
- Chili sauce or sriracha (optional): 1 tsp, for drizzle heat
- Jasmine rice: 3 cups, cooked
- Fresh cilantro: 1/4 cup, chopped
- Green onions: 2, chopped
- Crushed red pepper (optional): To taste
- Salt: To taste
- Olive oil: For cooking
Instructions
- Marinate chicken:
- In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and marinate for at least 30 minutes.
- Make coconut lime drizzle:
- In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Chill until ready to use.
- Grill chicken:
- Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken thighs for 5–6 minutes per side, or until fully cooked and caramelized. Let rest, then slice.
- Assemble bowls:
- Add jasmine rice, top with sliced chicken, and drizzle with coconut lime sauce.
- Garnish and serve:
- Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.
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My kids love assembling their own bowls and adding extra drizzle. These meals bring everyone to the kitchen for dinner together.
Variations
Try swapping jasmine rice for brown rice or quinoa for a different texture. If you want more heat, add extra sriracha to the drizzle.
Storage Tips
Leftover chicken and rice keep well in the refrigerator for up to 3 days. Store coconut lime drizzle separately and add before serving.
Nutrition Highlights
This bowl is high in protein from chicken and includes healthy fats from coconut milk. Fresh herbs and lime add a vibrant finish without extra calories.
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Serve with extra lime wedges for a fresh burst of flavor. Enjoy this bold homemade bowl any night of the week.
Recipe Questions & Answers
- → How do I caramelize the chicken for maximum flavor?
Cook marinated chicken thighs over medium-high heat in a grill pan or skillet, letting each side sear until deep golden and sticky for robust taste.
- → What rice works best for the bowl?
Fluffy jasmine rice is ideal, offering aromatic flavor and soft texture that pairs well with sweet chili chicken and coconut lime sauce.
- → Can I adjust the heat in the drizzle?
Add chili sauce or sriracha to the coconut lime drizzle for extra spice, or omit entirely for a milder, more cooling sauce.
- → What toppings enhance the final bowl?
Fresh cilantro, green onions, crushed red pepper, and lime wedges add freshness, color, and a burst of flavor to each serving.
- → Can leftovers be stored for later meals?
Keep chicken and rice in airtight containers in the fridge for up to 3 days. Add fresh drizzle and garnishes when reheating for best taste.