Description
Mouthwatering sweet chili chicken bowl with coconut lime drizzle brings Asian-inspired flavors dancing across your plate. Fresh ingredients and bold seasonings create a perfect balance of zesty, creamy, and spicy notes you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) boneless skinless chicken thighs
Sauces and Seasonings:
- 1/2 cup sweet chili sauce (plus extra for drizzle)
- 1 tablespoon soy sauce
- 1 teaspoon chili sauce or sriracha (optional, for drizzle heat)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt to taste
Base and Garnish Ingredients:
- 3 cups cooked jasmine rice
- 1/2 cup full-fat coconut milk
- Juice of 1 lime (plus extra wedges for garnish)
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- Crushed red pepper (optional)
- Olive oil for cooking
Instructions
- Create a zesty marinade by whisking sweet chili sauce, soy sauce, minced garlic, grated ginger, and fresh lime juice in a mixing container.
- Submerge chicken thighs in the marinade, ensuring complete coverage, and refrigerate for 30-45 minutes to enhance flavor absorption.
- Prepare the coconut lime drizzle by blending coconut milk, additional lime juice, a touch of sweet chili sauce, and optional chili sauce until smooth. Refrigerate until serving.
- Preheat a grill pan or skillet over medium-high heat with a light coating of olive oil, reaching approximately 375°F.
- Transfer marinated chicken to the hot pan, cooking for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Allow chicken to rest for 3-4 minutes, then slice into thin, diagonal strips.
- Create a base of fluffy jasmine rice in serving bowls.
- Layer sliced chicken over the rice, arranging pieces attractively.
- Generously drizzle the chilled coconut lime sauce across the chicken.
- Finish with a sprinkle of fresh cilantro, thinly sliced green onions, crushed red pepper flakes, and garnish with lime wedges.
- Serve immediately while chicken remains warm and flavors are vibrant.
Notes
- Marinate chicken for maximum flavor by letting it sit in the sweet chili mixture for up to 4 hours in the refrigerator.
- Enhance caramelization by patting chicken dry before cooking to ensure a crispy exterior and prevent steaming.
- Customize the heat level by adjusting chili sauce or adding fresh chopped chilies to suit your spice preference.
- Make the dish gluten-free by using tamari instead of traditional soy sauce and checking sweet chili sauce ingredients.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg