Save This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is that perfect fast dinner when nothing but big flavors will do. You get sticky, juicy chicken with just the right char, zesty coconut-lime sauce, and fragrant fluffy rice in every bite. My family loves this after busy days when we all crave takeout, but honestly, this home-cooked version leaves everyone asking for seconds.
The first time I made this, I could not believe how much the homemade drizzle took it over the top. My husband now makes extra for leftovers just to pack for lunch.
Ingredients
- Boneless skinless chicken thighs: These bring the juiciest, most flavorful bite and cook up quickly. Look for chicken that is pink and moist
- Sweet chili sauce: This is the heart of the glaze. Go for a good brand with visible garlic and chili flakes for a real flavor punch
- Soy sauce: Adds depth and saltiness to balance the sweet heat. Dark soy sauce gives a richer color
- Fresh garlic: Use plump cloves for the most aromatic result
- Fresh ginger: Brightens everything, so try to use a fat, smooth-skinned knob for best flavor
- Lime juice: Adds brightness. Fresh limes give a fresher pop than bottled
- Full-fat coconut milk: The creaminess ties together the drizzle and balances the spice
- Chili sauce or sriracha: Completely optional for adding a kick. Choose according to your heat preference
- Jasmine rice: Its floral fragrance completes the bowl. For fluffy rice, rinse until water runs clear
- Fresh cilantro: Adds another dimension of freshness. Pick vibrant green leaves without wilting
- Green onions: Sprinkle on top for sharpness and crunch. Choose firm, dark green stalks
- Crushed red pepper: Optional for that extra spark of heat
- Salt: Adjusts seasoning so each piece pops
- Olive oil: Needed for a golden sear. Use extra virgin when possible for richer flavor
Instructions
- Marinate the Chicken:
- In a medium mixing bowl whisk the sweet chili sauce soy sauce minced garlic grated ginger and fresh lime juice until smooth and fragrant. Add the chicken thighs making sure they are completely coated and let them marinate in the refrigerator for at least thirty minutes. If you have time let it go for an hour for even deeper flavor
- Prepare the Coconut Lime Drizzle:
- In a smaller bowl stir together the coconut milk more lime juice another spoon of sweet chili sauce and the chili sauce if you want added heat. Whisk until combined and creamy. Cover and chill in the refrigerator so the flavors have time to meld
- Char the Chicken:
- Heat a grill pan or heavy skillet on medium-high and add just enough olive oil to coat the surface. Lay the marinated chicken thighs flat and listen for the immediate sizzle. Cook for five to six minutes on each side pressing gently with a spatula for even caramelization. You are looking for deep char marks and the sauce to thicken into a sticky glaze. Remove from the heat let rest for a few minutes then slice into thick strips
- Build the Bowl:
- Spoon a bed of fluffy jasmine rice into each serving bowl. Arrange sliced chicken pieces over the rice and spoon the chilled coconut lime drizzle over the top in big zigzags. Let some drizzle soak into the rice for full flavor in every bite
- Finish and Garnish:
- Sprinkle over the fresh cilantro and chopped green onions. Toss in a pinch of crushed red pepper if your crew loves spice and serve with lime wedges for extra tang. Serve immediately while both chicken and rice are hot for best texture and taste
Save I absolutely love fresh ginger in this dish because it wakes up every bite with warmth and zing. My kids now request their own pile of cilantro on top thanks to that fun crunch and color.
Storage Tips
Leftovers keep well in airtight containers for up to three days in the fridge. If packing for lunch keep sauce and garnishes separate until serving. To reheat gently microwave chicken and rice with a splash of water to keep everything steamy and tender.
Ingredient Substitutions
If you prefer chicken breast you can use that but be careful not to overcook it since breast dries more quickly than thigh. Short or brown rice easily swaps in for jasmine rice in a pinch. For dairy free drizzle full fat coconut milk is a must but light coconut works in a pinch with slightly less creaminess.
Serving Suggestions
This bowl is delicious on its own but roasted vegetables like snap peas or broccoli on the side add fiber and vitamins. Add crushed peanuts or crispy shallots for texture if you have them handy. A squeeze of fresh lime right before eating always lifts the flavors.
Cultural and Seasonal Notes
Sweet chili sauce draws inspiration from Thai cuisine but blends beautifully with other Asian flavors like soy and ginger. In summer I like tossing in quick cucumber pickles or thinly sliced radishes for cool crunch. During winter roasted root vegetables or even a handful of pomegranate seeds make for a fun seasonal spin.
Save Serve this chicken bowl fresh and hot for the very best flavor and creamy drizzle in every bite. Make a double batch of the sauce it will be your new favorite.