Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines juicy, caramelized chicken thighs marinated in a flavorful sweet chili and lime sauce, served atop fragrant jasmine rice and finished with a creamy, tangy coconut lime drizzle. Garnished with fresh cilantro and lime wedges, this vibrant dish offers a perfect balance of sweet, savory, and citrusy notes, ideal for a quick and satisfying weeknight meal.

Ingredients

Scale

Chicken Marinade

1 ½ pounds boneless skinless chicken thighs
½ cup sweet chili sauce
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon lime juice

Coconut Lime Drizzle

½ cup canned coconut milk (full fat)
1 teaspoon lime zest
1 tablespoon lime juice
1 teaspoon honey or brown sugar (optional)

Additional Ingredients

1 tablespoon avocado or vegetable oil
3 cups cooked jasmine rice
¼ cup fresh cilantro, chopped
1 lime, cut into wedges

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Instructions

Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and lime juice. Add the chicken thighs and toss to coat them evenly. Let the chicken marinate for at least 20 minutes at room temperature, or refrigerate overnight for enhanced flavor.
Prepare the Coconut Lime Drizzle: In a small saucepan over low to medium heat, combine the canned coconut milk, lime zest, lime juice, and honey or brown sugar if using. Whisk continuously and let the mixture simmer gently until it slightly thickens. Remove from heat and set aside to cool slightly.
Cook the Chicken: Heat the avocado or vegetable oil in a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and sear for 5 to 6 minutes on each side, or until they develop a caramelized crust and are cooked through. Occasionally baste the chicken with the leftover marinade for extra flavor. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
Assemble the Bowls: Divide the cooked jasmine rice among serving bowls to create a bed. Top each bowl with sliced chicken thighs. Drizzle the prepared coconut lime sauce generously over the top.
Garnish and Serve: Sprinkle fresh chopped cilantro over each bowl and add lime wedges on the side for squeezing. Serve the bowls warm and enjoy the harmonious blend of spicy, tangy, and creamy flavors.

Notes

For deeper flavor, marinate chicken overnight.
Use full-fat coconut milk for a richer sauce.
Adjust the amount of sweet chili sauce for desired spice level.
Jasmine rice can be substituted with brown rice or cauliflower rice for variation.
Leftover sauce can be refrigerated and used within 3 days.