Sweet Chili Chicken Bowl

This sweet chili chicken bowl transforms ordinary ingredients into an extraordinary meal that's become my weeknight salvation. The combination of sticky-sweet glazed chicken, aromatic rice, and that irresistible coconut lime drizzle creates flavor layers that taste like they took hours, not minutes.

I first created this recipe when looking for ways to elevate leftover rice in my fridge. What started as a simple clean-out-the-pantry meal quickly became the most requested dish when friends come over for casual dinners.

Ingredients

• Boneless chicken thighs or breasts perfect protein choice as thighs remain juicier while breasts offer a leaner option
• Sweet chili sauce provides the perfect sticky glaze with balanced sweetness and mild heat
• Soy sauce adds essential umami depth and helps tenderize the chicken
• Sesame oil introduces a nutty complexity that elevates the entire marinade
• Fresh ginger and garlic create an aromatic foundation crucial for authentic flavor
• Coconut milk ensures a silky smooth sauce with tropical richness
• Lime juice and zest brighten everything with essential acidity
• Jasmine or basmati rice both work beautifully with their fragrant qualities and fluffy texture

Step-by-Step Instructions

Marinate the Chicken

Combine sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and optional chili flakes in a bowl until well blended. Add your chicken pieces, ensuring each piece gets thoroughly coated. Allow to marinate for at least 30 minutes, though overnight in the refrigerator yields even more flavorful results.

Prepare the Coconut Lime Drizzle

Whisk together the coconut milk, mayonnaise, lime juice, lime zest, sriracha, and salt in a bowl until completely smooth and uniform. The consistency should be pourable but thick enough to cling to the chicken. Refrigerate until ready to serve to allow the flavors to meld together.

Grill the Chicken

Heat your grill pan or outdoor grill to medium high heat, ensuring the surface is lightly oiled to prevent sticking. Place marinated chicken on the hot surface and cook for 5 to 7 minutes on each side. Look for nice grill marks and ensure the internal temperature reaches 165°F for food safety. Let the chicken rest for a full 5 minutes before slicing to keep juices intact.

Assemble Your Bowls

Portion the fluffy cooked rice into individual serving bowls as your base layer. Top with sliced grilled chicken, arranging it attractively. Generously drizzle the coconut lime sauce over everything. Finish with fresh cilantro, lime wedges, and any additional toppings like cucumber, carrots, green onions, or avocado.

Bookmark

The coconut lime drizzle is truly the secret weapon in this recipe. I discovered it accidentally when trying to salvage an overly spicy batch of chicken. Now I make extra sauce every time because my family literally puts it on everything from vegetables to other proteins throughout the week.

Marinating Magic

The sweet chili chicken marinade works wonders even with minimal marinating time. While 30 minutes will do in a pinch, allowing the chicken to marinate overnight creates remarkably more flavorful results. The acid from the lime juice helps tenderize the meat while the sugar in the sweet chili sauce creates beautiful caramelization when grilled. For meal prepping, you can portion chicken in the marinade in freezer bags and freeze for up to 3 months. Simply thaw overnight in the refrigerator when ready to use.

Perfect Pairings

The beauty of this bowl lies in its versatility. Consider adding different textural elements to complement the tender chicken and soft rice. Crisp vegetables like thinly sliced radishes or cucumber add refreshing crunch. For added nutrition, wilt some baby spinach into the hot rice just before serving. The coconut lime drizzle works beautifully with additional sides like steamed broccoli or roasted sweet potatoes if you want to expand the meal for hungrier eaters or stretch it further for a crowd.

Storage Solutions

The components of this meal store beautifully when kept separately. Store grilled chicken in an airtight container in the refrigerator for up to 4 days. The coconut lime drizzle can be refrigerated for up to 5 days in a sealed jar. When reheating the chicken, add a splash of water to the container and cover before microwaving to prevent it from drying out. For the best rice texture when reheating, add a tablespoon of water for each cup of rice before microwaving covered, then fluff with a fork before serving.

Recipe FAQs

→ Can I use chicken breast instead of thighs for this dish?

Yes, absolutely! The recipe notes you can use either boneless skinless chicken thighs or breasts. Thighs tend to be more forgiving and stay juicier, but breasts work perfectly well too. Just be careful not to overcook the breasts, as they can dry out more easily. Aim for an internal temperature of 165°F (74°C).

→ How can I make this dish vegetarian?

To make a vegetarian version, replace the chicken with firm tofu (pressed and cubed), tempeh, or seitan. Marinate your protein alternative in the same sweet chili mixture and either pan-fry or bake until caramelized. You could also use hearty vegetables like cauliflower steaks or portobello mushrooms. For the sauce, ensure your mayonnaise is vegan if needed.

→ Can I make the coconut lime drizzle ahead of time?

Yes! The coconut lime drizzle can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The flavors will actually develop and meld together nicely over time. Just give it a good stir before using, as the mixture might separate slightly when chilled.

→ What can I substitute for sweet chili sauce?

If you don't have sweet chili sauce, you can make a quick substitute by mixing 3 tablespoons honey or maple syrup with 1 tablespoon sriracha or hot sauce, 1 teaspoon rice vinegar, and 1/4 teaspoon garlic powder. Alternatively, a mixture of apricot or peach jam with some hot sauce and a splash of vinegar works well too.

→ How can I meal prep this dish?

This bowl is excellent for meal prep! Prepare all components (chicken, rice, sauce) separately and store in airtight containers in the refrigerator for up to 3-4 days. Keep fresh toppings like cilantro, lime wedges, and cucumber separate until serving. When ready to eat, reheat the chicken and rice, then assemble with the cold sauce and fresh toppings for the best texture and flavor contrast.

→ Is this dish gluten-free?

The dish is not automatically gluten-free due to the soy sauce in the marinade. To make it gluten-free, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Also check your sweet chili sauce label, as some brands may contain gluten. All other ingredients are naturally gluten-free.