Sweet Chili Chicken Bowl (Print)
Grilled sweet chili chicken on jasmine rice with coconut-lime sauce and fresh garnishes - a flavor-packed bowl ready in 30 minutes.
# Ingredients:
→ For the Chicken Marinade
01 -
1 1/2 lbs boneless, skinless chicken thighs or breasts
02 -
1/3 cup sweet chili sauce
03 -
2 tbsp soy sauce
04 -
1 tbsp sesame oil
05 -
2 garlic cloves, minced
06 -
1 tsp grated fresh ginger
07 -
1 tbsp lime juice
08 -
1/2 tsp chili flakes (optional)
→ For the Coconut Lime Drizzle
09 -
1/2 cup canned coconut milk (full fat)
10 -
2 tbsp mayonnaise
11 -
1 tbsp lime juice
12 -
1 tsp lime zest
13 -
1 tbsp sriracha or chili garlic sauce
14 -
Pinch of salt
→ For the Bowl
15 -
2 cups cooked jasmine or basmati rice
16 -
Fresh cilantro, chopped
17 -
Lime wedges
18 -
Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
# Directions:
01 -
In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, garlic, ginger, lime juice, and chili flakes. Add chicken and coat well. Marinate for at least 30 minutes.
02 -
In a separate bowl, combine coconut milk, mayo, lime juice, zest, sriracha, and salt to make the drizzle. Chill until ready to serve.
03 -
Heat a grill pan or outdoor grill to medium-high. Oil lightly, then grill chicken for 5–7 minutes per side until cooked through and slightly charred. Let rest 5 minutes before slicing.
04 -
Cook rice and fluff with a fork. Divide into bowls.
05 -
Top rice with sliced chicken. Drizzle with coconut lime sauce.
06 -
Garnish with cilantro, lime wedges, and optional toppings. Serve warm.
# Notes:
01 -
This recipe is perfect for meal prep and can be prepared ahead of time for quick weekday lunches.
02 -
For best flavor, allow chicken to marinate for at least 30 minutes, though overnight marination will intensify the taste.
03 -
The coconut lime drizzle can be stored in an airtight container in the refrigerator for up to 3 days.