If you’re craving something colorful, zesty, and guaranteed to break you out of a boring dinner routine, get excited for this Sweet Chili Chicken Bowl with Coconut Lime Drizzle. It’s a flavor-packed bowl loaded with juicy grilled chicken, creamy coconut, a hint of lime, and fresh, crunchy toppings—all ready in just about 30 minutes!
Why You’ll Love This Recipe
- Full-On Flavor Explosion: The combo of sweet chili chicken and tangy coconut lime drizzle hits every single taste bud, creating balance and excitement in every bite.
- Meal Prep Friendly: Marinate the chicken and prep your sauce ahead of time—weeknight dinners just got a major upgrade.
- Super Versatile Bowls: Mix and match the toppings to suit every taste, dietary need, or veggie lurking in your crisper drawer.
- Restaurant-Quality at Home: Who needs takeout when you can whip up such a beautiful, vibrant bowl right in your own kitchen?
Ingredients You’ll Need
What I love most about the Sweet Chili Chicken Bowl with Coconut Lime Drizzle is how it transforms simple pantry ingredients into pure magic. Each ingredient brings its own personality—sweet, tangy, creamy, or crunchy—that helps build a bowl you’ll want to dive right into.
- Boneless, skinless chicken thighs or breasts: Chicken thighs stay juicier on the grill, but both work wonderfully—choose your favorite!
- Sweet chili sauce: The star of the marinade, lending a gorgeous sweet-heat flavor to the chicken.
- Soy sauce: Adds salty depth to balance the sweetness and bring those umami notes.
- Sesame oil: Just a dash imparts a toasty, nutty vibe that makes the marinade truly irresistible.
- Garlic & fresh ginger: Fresh aromatics for a zingy, savory backbone—don’t skip these!
- Lime juice & zest: Lime brings brightness to both the marinade and the drizzle, tying the whole bowl together with citrusy pop.
- Chili flakes (optional): Turn up the heat if you love extra spice.
- Canned coconut milk (full fat): The key to a silky, tropically creamy sauce—don’t use the light version.
- Mayonnaise: Adds body and helps the drizzle cling beautifully to every bite.
- Sriracha or chili garlic sauce: For a customizable kick in your coconut lime drizzle.
- Jasmine or basmati rice: Fluffy and fragrant, the perfect base to soak up all that saucy goodness.
- Fresh cilantro & lime wedges: For a burst of color and herby zing.
- Optional toppings (sliced cucumber, shredded carrots, green onion, avocado): Go wild with your favorite toppings—crunch, freshness, and creaminess await!
Variations
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle recipe is as customizable as it is crave-worthy. Whether you want to swap the protein or amp up the veggies, you can truly make it your own with a few quick twists!
- Vegetarian Vibe: Swap chicken for crispy tofu or roasted chickpeas and keep all the bold flavors going strong.
- Low-Carb Option: Serve everything over cauliflower rice or fresh greens for a lighter, grain-free meal.
- Extra Veggies: Add roasted bell peppers, sugar snap peas, or steamed edamame for even more crunch and color.
- Peanut Drizzle Swap: Not a coconut lover? Whisk some peanut butter with soy sauce, a squeeze of lime, and water for a punchy alternative sauce.
How to Make Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Step 1: Marinate the Chicken
In a large bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes. Add the chicken and toss to coat every piece in that sticky-sweet marinade. Cover and refrigerate for at least 30 minutes—it’s even better if you have time to let it go longer!
Step 2: Mix the Coconut Lime Drizzle
While the chicken marinates, combine the coconut milk, mayonnaise, fresh lime juice and zest, sriracha, and a pinch of salt in a small bowl. Whisk until creamy and smooth, then refrigerate until ready to use. This sauce is honestly so good, you might sneak a taste before it hits the bowl.
Step 3: Grill the Chicken
Preheat your grill pan or outdoor grill to medium-high and oil it lightly to prevent sticking. Grill the chicken for 5–7 minutes per side, or until it’s cooked through and beautifully caramelized. Let the chicken rest for about five minutes, then slice it into strips or bite-sized pieces so you get those gorgeous seared edges in every bite.
Step 4: Prepare the Rice and Assemble
Fluff your freshly cooked jasmine or basmati rice and divide it among your serving bowls. Top with sliced grilled chicken, then spoon over a generous drizzle of that coconut lime sauce. Scatter with fresh cilantro, lime wedges, and any of your favorite crunchy, colorful toppings. This is when the Sweet Chili Chicken Bowl with Coconut Lime Drizzle goes from delicious to downright unforgettable!
Pro Tips for Making Sweet Chili Chicken Bowl with Coconut Lime Drizzle
- Let the Marinade Shine: If you can, marinate the chicken overnight for even deeper flavor—trust me, it’s worth it!
- Grill Marks Are Gold: Don’t rush the grill—a good, hot surface gives you those beautiful, caramelized marks that add irresistible smokiness.
- Sauce Consistency: If your coconut lime drizzle seems too thick from the fridge, whisk in a splash of water or coconut milk to loosen it up before serving.
- Topping Texture Play: Layer fresh and crunchy veggies on top at the last moment to keep their snap and contrast with the creamy, saucy chicken and rice.
How to Serve Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Garnishes
Don’t hold back with the garnishes! Bright green cilantro and zesty lime wedges bring fresh color and an herby punch. Sliced green onions, extra chili flakes, or toasted sesame seeds are all quick, easy ways to layer in both flair and flavor. A handful of crushed peanuts adds delightful crunch, too!
Side Dishes
This bowl is a meal in itself, but if you want to round things out, serve with Thai-inspired cucumber salad, baby greens, or perhaps some crispy spring rolls. A quick mango slaw or simple steamed edamame makes for a colorful and refreshing side.
Creative Ways to Present
Turn dinner into a build-your-own bowl bar, letting everyone choose their base (rice, greens, or even noodles) and pile on their favorite toppings. For an elegant touch, layer ingredients in a clear glass bowl so every vibrant layer of Sweet Chili Chicken Bowl with Coconut Lime Drizzle is on display—talk about a showstopper!
Make Ahead and Storage
Storing Leftovers
Leftovers of this dish keep beautifully in the fridge for up to three days. Store chicken, rice, toppings, and sauce in separate airtight containers if possible so everything stays fresh and vibrant. Assemble just before serving for best results.
Freezing
You can freeze the cooked chicken for up to two months—just cool it completely before packing into freezer bags. The coconut lime drizzle is best fresh but can be made a day or two ahead and refrigerated. For the most flavor and best texture, freeze rice separately and reheat both gently before serving.
Reheating
To warm leftover chicken and rice, use the microwave or a skillet with a splash of water to keep things moist. Warm the drizzle gently if you like, but it’s also delicious cool against the hot chicken. Add your crunchy toppings at the last moment for max contrast!
FAQs
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Can I bake the chicken instead of grilling it?
Absolutely! Lay the marinated chicken on a foil-lined baking sheet and roast at 425°F (220°C) for about 20–25 minutes until cooked through, broiling during the last few minutes for some char.
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What can I use instead of mayonnaise in the coconut lime drizzle?
If you prefer a lighter option, swap the mayo for plain Greek yogurt. It’ll keep the sauce creamy with a slight tang—still absolutely delicious!
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Is this Sweet Chili Chicken Bowl with Coconut Lime Drizzle gluten-free?
It can be! Just make sure to use tamari or a certified gluten-free soy sauce in the marinade, and you’re all set. All other ingredients are naturally gluten-free.
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Can I prep the Sweet Chili Chicken Bowl with Coconut Lime Drizzle ahead for meal prep?
Yes, this is an outstanding meal prep dish. Grill all your chicken, make the drizzle, keep your rice and toppings in containers, and simply assemble right before eating for a fresh, quick meal any day of the week.
Final Thoughts
If you’re ready to spice up your weeknight routine, give this Sweet Chili Chicken Bowl with Coconut Lime Drizzle a try! It’s easy, endlessly customizable, and packed with lively flavors that will leave everyone at the table asking for seconds. Don’t forget to share your bowl creations—I can’t wait to see how you make it your own!
Print
Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
- Diet: Gluten Free
Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a flavorful and satisfying dish that combines marinated grilled chicken with a creamy coconut lime sauce, served over fragrant jasmine or basmati rice. Topped with fresh cilantro and optional crunchy vegetables, it’s a perfect balance of sweet, spicy, and tangy flavors.
Ingredients
For the Chicken Marinade:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- 1/2 tsp chili flakes (optional)
For the Coconut Lime Drizzle:
- 1/2 cup canned coconut milk (full fat)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp sriracha or chili garlic sauce
- Pinch of salt
For the Bowl:
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
Instructions
- Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, garlic, ginger, lime juice, and chili flakes. Add chicken and coat well. Marinate for at least 30 minutes.
- Prepare the Coconut Lime Drizzle: In a separate bowl, combine coconut milk, mayo, lime juice, zest, sriracha, and salt to make the drizzle. Chill until ready to serve.
- Grill the Chicken: Heat a grill pan or outdoor grill to medium-high. Oil lightly, then grill chicken for 5–7 minutes per side until cooked through and slightly charred. Let rest 5 minutes before slicing.
- Prepare the Rice: Cook rice and fluff with a fork. Divide into bowls.
- Assemble the Bowls: Top rice with sliced chicken. Drizzle with coconut lime sauce.
- Serve: Garnish with cilantro, lime wedges, and optional toppings. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: Approx. 5g
- Sodium: Approx. 600mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 2g
- Protein: Approx. 25g
- Cholesterol: Approx. 80mg
