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Sweet chili chicken bowl with coconut lime drizzle, served over rice, garnished with lime wedges and cilantro.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

A flavorful and vibrant bowl filled with marinated chicken, jasmine rice, and a refreshing coconut lime drizzle, perfect for a quick and delicious meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: main dish
Cuisine: Asian
Calories: 520
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and marinate for at least 30 minutes.
  2. In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Chill until ready to use.
  3. Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken thighs for 5–6 minutes per side, or until fully cooked and caramelized. Let rest, then slice.
  4. Assemble bowls by adding jasmine rice, topping with sliced chicken, and drizzling with coconut lime sauce.
  5. Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.

Notes

For an extra spicy kick, add more chili sauce to the marinade or drizzle. You can also customize the bowls with additional toppings like diced mango or toasted peanuts for added texture and flavor.