Bursting with bold flavors and a tropical flair, Coconut-Lime Sweet Chili Grilled Chicken is a dream dinner for warm evenings or when you just need a mini-vacation on your plate. Succulent chicken breasts are marinated in creamy coconut milk, sweet chili sauce, and zingy fresh lime, then grilled to perfection and served alongside fragrant cauliflower rice for a colorful, crave-worthy meal.
Why You’ll Love This Recipe
- Tropical & Tangy: The combination of coconut milk, fresh lime juice, and sweet chili sauce instantly transports your taste buds to paradise.
- Fast & Easy: Minimal prep and a quick marinade mean you can have this vibrant dish on the table in under an hour—perfect for busy weeknights.
- Healthy & Satisfying: Swapping in cauliflower rice keeps things light while still delivering major flavor and that feel-good fullness you crave.
- Grill-Lover’s Dream: That slight char from the grill pairs deliciously with the sticky-sweet glaze, making every bite utterly irresistible.
Ingredients You’ll Need
One of my favorite things about Coconut-Lime Sweet Chili Grilled Chicken is how the humble ingredients come together to create something spectacular. Each component brings its own punch of flavor and color, making this dish pop with every bite—here’s what you’ll need and why each one matters!
- Chicken Breasts (~2 lbs): Lean, juicy chicken breasts soak up all that island-inspired marinade and shine on the grill.
- Light Coconut Milk (¾ cup, divided): Adds richness and a delicate, creamy sweetness to both the marinade and the cauliflower rice.
- Sweet Chili Sauce (½ cup, plus more for dipping): Gives the marinade its signature tangy heat and a luscious sticky glaze when grilled.
- Lime (1 whole): Fresh juice cuts through the richness and perks up every single bite with tropical brightness.
- Salt & Pepper: Essential for seasoning all the way, enhancing the natural flavors and balancing sweetness and tang.
- Cauliflower Rice (8 cups, fresh or frozen): A light, grain-free base that allows the chicken’s bold flavors to truly shine (and makes this dish feel extra fresh).
- Coconut Oil (1½ tablespoons): Used for sautéing the cauliflower rice and adding a toasty coconut undertone.
- Fresh Cilantro (¼ cup, chopped): Scattered through the rice at the end for an herbaceous pop of color and freshness.
Variations
The beauty of Coconut-Lime Sweet Chili Grilled Chicken is how endlessly customizable it is. Whether you have dietary needs or want to use up what’s already in your kitchen, these tasty variations are just the beginning—get creative and make it your own!
- Use Chicken Thighs: Prefer dark meat? Swap in boneless, skinless chicken thighs for extra juiciness and rich flavor.
- Go Vegetarian: Marinate and grill thick slices of tofu or cauliflower steaks for a plant-based spin that’s just as satisfying.
- Switch Up the Base: Not feeling cauliflower rice? This chicken tastes amazing served over jasmine rice, brown rice, or even a cool rice noodle salad.
- Add More Veggies: Toss bell peppers, snap peas, or pineapple chunks onto the grill alongside your chicken for a pop of color and added sweetness.
How to Make Coconut-Lime Sweet Chili Grilled Chicken
Step 1: Marinate the Chicken
Grab a large Ziplock bag and combine ½ cup coconut milk, sweet chili sauce, the juice of half a lime, and a generous pinch of salt and pepper. Seal the bag and squish everything around until it’s well mixed. Slide in the chicken breasts, reseal, and make sure every piece is coated in that creamy, zesty marinade. Pop it in the fridge for at least 30 minutes (an hour if you have the time) to soak up all those gorgeous flavors.
Step 2: Grill to Perfection
When you’re ready to cook, fire up your grill to medium-high and oil those grates so the chicken gets beautiful grill marks and won’t stick. Lay the marinated chicken breasts on the hot grill and cook for 4–5 minutes on the first side, then flip and grill for another 3–4 minutes until juicy and fully cooked. Let the chicken rest on a plate for a few minutes to lock in all that moisture before slicing.
Step 3: Prep the Coconut Cauliflower Rice
While the chicken is resting, heat coconut oil in a large skillet over medium to medium-high heat. Add the cauliflower rice (fresh or frozen) and season really well with salt and pepper—don’t be shy! Sauté for 5–7 minutes until it’s tender and starts to get a little golden. Squeeze in the juice from the remaining lime half and stir in the remaining ¼ cup (or more, to taste) of coconut milk for extra richness. Finish with chopped fresh cilantro for an herby lift.
Step 4: Serve It Up
To plate your Coconut-Lime Sweet Chili Grilled Chicken, pile a generous scoop of coconut-cilantro cauliflower rice onto each plate, top with juicy slices of chicken, and drizzle with plenty of that reserved sweet chili sauce for dipping. Bright, bold, and deliciously satisfying!
Pro Tips for Making Coconut-Lime Sweet Chili Grilled Chicken
- The Marinade Magic: Letting your chicken marinate for the full hour (if schedule allows) makes all the difference—the coconut-lime flavors really infuse every bite.
- Juicy Chicken Every Time: Remove your chicken from the grill when the thickest part reaches 165°F, and let it rest for 5 minutes so the juices stay locked inside.
- Flavorful Cauliflower Rice: Don’t skimp on the salt or coconut milk when cooking the cauliflower rice—it needs plenty of flavor to stand on its own next to the starry chicken.
- Sauce It Up: Serve extra sweet chili sauce on the side for dipping, drizzling, or even spooning over fresh veggies—trust me, you’ll want more!
How to Serve Coconut-Lime Sweet Chili Grilled Chicken
Garnishes
For that finishing touch, sprinkle your Coconut-Lime Sweet Chili Grilled Chicken with a shower of chopped cilantro and a few lime wedges on the side. If you like a bit of crunch, a handful of chopped roasted peanuts or toasted coconut shreds makes this dish extra special.
Side Dishes
This lively chicken loves company! Pair with a crisp cucumber salad, a quick pickled vegetable plate, or even steamed edamame for something green and fresh. Classic jasmine or brown rice is perfect for soaking up every drop of sweet chili sauce if you’d rather skip the cauliflower rice.
Creative Ways to Present
Get playful—try slicing the grilled chicken and serving it inside lettuce wraps with cauliflower rice and extra herbs for a fun twist! It’s also beautiful served family-style on a platter, piled high with colorful veggies and bowls of dipping sauce for a festive, crowd-pleasing spread.
Make Ahead and Storage
Storing Leftovers
Let any leftover Coconut-Lime Sweet Chili Grilled Chicken cool before transferring to an airtight container. It keeps fresh in the fridge for up to 3 days, making it a fantastic choice for meal prep or easy lunches the next day.
Freezing
You can absolutely freeze the cooked chicken! Pop cooled portions into freezer-friendly bags or containers, squeezing out excess air. They’ll keep beautifully for up to 2 months—simply thaw overnight in the fridge before reheating. The cauliflower rice is best enjoyed fresh, but you can freeze it if needed (just expect a slightly softer texture upon thawing).
Reheating
Warm leftover chicken in the microwave or in a covered skillet over low heat with a splash of coconut milk to keep it from drying out. The cauliflower rice also reheats nicely in a skillet, just add a little more coconut milk or water to fluff it back up.
FAQs
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Can I use regular coconut milk instead of light?
Absolutely! Regular coconut milk will make the marinade and rice richer and creamier, but also a bit heavier. Use whichever suits your taste and dietary needs best—both are delicious in Coconut-Lime Sweet Chili Grilled Chicken.
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How do I know when the chicken is perfectly cooked?
The safest way is to use an instant-read thermometer—the thickest part of the chicken should reach 165°F. If you don’t have one, poke the chicken and make sure the juices run clear, not pink.
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Can I make this recipe ahead of time?
Yes! You can marinate the chicken for up to 12 hours in advance, and grilled chicken stores beautifully for meal prep. Just wait to make the cauliflower rice until right before serving for the freshest flavor and texture.
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Is Coconut-Lime Sweet Chili Grilled Chicken gluten-free?
Yes, this recipe is naturally gluten-free as long as you confirm your sweet chili sauce is gluten-free, too (some brands may contain wheat or barley ingredients).
Final Thoughts
If you’re looking to bring a little sunshine to your dinner routine, you can’t go wrong with Coconut-Lime Sweet Chili Grilled Chicken. This recipe is a true crowd-pleaser, bright and delicious, and it’s just waiting for you to add your own personal twist. Give it a try—your grill (and your taste buds) will thank you!
Print
Coconut-Lime Sweet Chili Grilled Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
Grilled chicken marinated in a sweet chili coconut lime sauce, served with flavorful cauliflower rice. This dish is a perfect balance of sweet, tangy, and savory flavors.
Ingredients
For the Chicken:
- 3/4 cup light coconut milk, divided
- 1/2 cup sweet chili sauce, plus more for dipping
- 1 lime
- Salt and pepper
- 4 chicken breasts (~2lbs)
For the Cauliflower Rice:
- 8 cups cauliflower rice, fresh or frozen
- 1–1/2 Tablespoons coconut oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Marinate the Chicken: Combine 1/2 cup coconut milk, sweet chili sauce, and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper, then marinate the chicken breasts for 30 minutes – 1 hour in the refrigerator.
- Grill the Chicken: Preheat the grill to medium-high. Grill the chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side. Remove to a plate to rest for 5 minutes.
- Prepare the Cauliflower Rice: Heat coconut oil in a large skillet over medium-high heat. Add cauliflower, season with salt and pepper, then sauté until tender, about 5-7 minutes. Squeeze in juice from the remaining lime half, add coconut milk and cilantro, then stir to combine.
- Serve: Scoop the cauliflower rice onto plates, top with grilled chicken, and serve with extra sweet chili sauce for dipping.
Notes
- Serve with regular rice if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 376 kcal
- Sugar: 9g
- Sodium: 570mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 110mg
