This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal that combines a perfect balance of sweet, spicy, and creamy elements. Charred chicken thighs glazed in sweet chili sauce, served with fluffy jasmine rice, and topped with a tangy coconut lime drizzle make for a mouthwatering dinner. Whether it’s a busy weeknight or a craving for something bold and comforting, this easy-to-make bowl is sure to satisfy.

Why You’ll Love This Recipe

Bold and Flavorful: The combination of sweet chili sauce, soy sauce, and ginger marinates the chicken to create a deliciously charred, flavorful bite.
Creamy and Tangy: The coconut lime drizzle adds a cool, creamy element that contrasts beautifully with the spicy chicken.
Quick and Easy: Ready in under an hour, this bowl is perfect for busy weeknights, quick lunches, or a vibrant dinner idea.
Customizable: You can adjust the level of spice in the drizzle and add extra garnishes like cilantro, green onions, or lime for a fresh finish.
Healthy and Satisfying: A wholesome meal packed with protein, veggies, and grains that’s perfect for a filling dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless, skinless chicken thighs
½ cup sweet chili sauce (plus extra for drizzle)
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
Juice of 1 lime (plus extra wedges for garnish)
½ cup full-fat coconut milk
1 tsp chili sauce or sriracha (optional, for drizzle heat)
3 cups cooked jasmine rice
¼ cup chopped fresh cilantro
2 green onions, chopped
Crushed red pepper (optional)
Salt to taste
Olive oil for cooking

Directions

Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add the chicken thighs to the bowl and marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
Prepare the Coconut Lime Drizzle: In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce for added heat. Chill the drizzle until ready to use.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat and drizzle with olive oil. Cook the marinated chicken thighs for 5–6 minutes per side, or until fully cooked through and caramelized. Once cooked, let the chicken rest before slicing it thinly.
Assemble the Bowls: In serving bowls, add a generous scoop of jasmine rice as the base. Top the rice with the sliced chicken, then drizzle with the coconut lime sauce.
Garnish and Serve: Garnish the bowls with chopped cilantro, green onions, crushed red pepper (if desired), and lime wedges. Serve immediately.

Servings and Timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 1 hour (including marinating time)

Variations

Spicy Version: Add extra chili sauce or sriracha to the chicken marinade for a spicier kick.
Vegetarian Option: Substitute the chicken for tofu or tempeh, marinating it in the same sauce before pan-frying.
Rice Alternatives: Swap jasmine rice for quinoa, brown rice, or cauliflower rice for a different base.
Extra Vegetables: Add sautéed vegetables like bell peppers, carrots, or spinach to the bowl for more color and nutrients.
Herb Substitution: If cilantro isn’t your favorite, try using fresh mint or basil for a different fresh flavor.

Storage/Reheating

To store: Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 2 days.
To freeze: You can freeze the chicken and rice separately for up to 1 month.
To reheat: Reheat the chicken and rice in the microwave or on the stovetop, adding a bit of water or broth to keep the rice moist. Reheat the coconut lime drizzle separately.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts if you prefer leaner meat. However, chicken thighs offer a juicier and more flavorful result.

Is the coconut lime drizzle necessary?

While the drizzle adds a creamy, tangy element that complements the chicken, you can skip it or substitute it with a yogurt-based dressing for a lighter option.

How spicy is the dish?

The sweetness of the chili sauce balances the heat, but if you prefer a milder dish, you can adjust the amount of chili sauce or omit it altogether.

Can I make this dish ahead of time?

Yes! You can marinate the chicken ahead of time and store the coconut lime drizzle in the fridge. Assemble the bowls when you’re ready to eat.

What if I don’t have a grill pan?

A regular skillet or frying pan works just as well for cooking the chicken. You can also bake the chicken in the oven at 375°F for 20–25 minutes until cooked through.

Can I make this dish gluten-free?

Yes, just make sure to use gluten-free soy sauce and ensure your sweet chili sauce is gluten-free if necessary.

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice if you prefer, but keep in mind it will require a longer cooking time.

Can I skip the cilantro?

If you don’t like cilantro, feel free to leave it out or use a different herb like parsley or basil for a different fresh note.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (75°C). You can also cut into the thickest part of the chicken to ensure it’s no longer pink inside.

How do I make the chicken crispy?

For extra crispiness, sear the chicken on high heat for the first few minutes of cooking, then reduce the heat to medium to cook through.

Conclusion

Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a flavorful, easy-to-make dish that’s perfect for weeknights, lunch prep, or a healthy dinner option. With its vibrant combination of savory, spicy, and creamy flavors, it’s sure to become a favorite in your meal rotation. This dish delivers the perfect balance of bold flavors and comforting textures with minimal effort!