Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful dish featuring tender marinated chicken thighs cooked to perfection and served over fragrant jasmine rice. The coconut lime drizzle adds a creamy, tangy touch that beautifully contrasts the sweet and spicy chicken, making it a perfect meal for any night of the week.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
Coconut Lime Drizzle
- 1/2 cup coconut milk
- 1 tablespoon honey
- 1 tablespoon lime juice
For Serving
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 teaspoon chili flakes (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add the chicken and toss until well coated. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 5 to 6 minutes per side, until caramelized and cooked through. Remove from heat and let the chicken rest for 5 minutes, then slice into pieces.
- Prepare the Coconut Lime Drizzle: In a small saucepan, combine coconut milk, honey, and lime juice. Simmer over low heat for 5 to 7 minutes, stirring occasionally, until the sauce slightly thickens. Remove from heat and allow it to cool slightly.
- Cook the Jasmine Rice: Prepare the jasmine rice according to the package instructions. Once cooked, fluff the rice with a fork to separate the grains.
- Assemble the Bowls: Divide the cooked jasmine rice into serving bowls. Top with sliced chicken. Drizzle the coconut lime sauce over the chicken, then garnish with chopped cilantro, lime wedges, and chili flakes if desired. Serve warm and enjoy.
Notes
- For extra heat, add more chili flakes or serve with a side of sliced fresh chili.
- Chicken breasts can be used instead of thighs, but cooking times may vary slightly.
- The coconut lime drizzle can be prepared in advance and refrigerated for up to 2 days.
- Use low-sodium soy sauce to reduce sodium content.
- Serve with steamed or roasted vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl (about 1/4 of the recipe)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: sweet chili chicken, coconut lime drizzle, jasmine rice bowl, easy chicken recipe, Asian fusion chicken bowl
