Description
This vibrant Sweet Chili Chicken Bowl features tender marinated chicken grilled to perfection, served over fluffy jasmine or basmati rice. Topped with a creamy coconut lime drizzle and fresh herbs, it offers a perfect combination of spicy, tangy, and tropical flavors in a wholesome, easy-to-make meal.
Ingredients
Units
Scale
For the Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- 1/2 tsp chili flakes (optional)
For the Coconut Lime Drizzle
- 1/2 cup canned coconut milk (full fat)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp sriracha or chili garlic sauce
- Pinch of salt
For the Bowl
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
Instructions
- Prepare the Marinade: In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, garlic, ginger, lime juice, and chili flakes. Add the chicken and coat well. Marinate for at least 30 minutes to enhance flavor and tenderness.
- Make the Coconut Lime Drizzle: In a separate bowl, combine coconut milk, mayonnaise, lime juice, lime zest, sriracha, and a pinch of salt. Mix well, then chill until ready to serve to allow flavors to meld.
- Grill the Chicken: Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill to prevent sticking. Grill the chicken for 5–7 minutes per side, until cooked through and slightly charred. Allow the chicken to rest for 5 minutes before slicing.
- Cook Rice: While chicken cooks, prepare rice according to package instructions. Fluff with a fork once done and divide into bowls.
- Assemble Bowls: Top each rice bowl with sliced grilled chicken. Drizzle generously with the coconut lime sauce.
- Garnish and Serve: Garnish with chopped cilantro, lime wedges, and optional fresh toppings like cucumber, carrots, green onion, or avocado. Serve warm for the best flavor experience.
Notes
- Marinate the chicken for at least 30 minutes to maximize flavor infusion. You can marinate up to 2 hours for more depth.
- Use full-fat coconut milk for a richer drizzle; light coconut milk will produce a thinner sauce.
- The coconut lime drizzle can be made in advance and stored in the refrigerator for up to 24 hours.
- Feel free to customize toppings based on your preferences, adding more freshness and crunch to the bowls.
- This dish pairs well with a side of steamed vegetables or a simple green salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 860 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
