Sweet Chili Chicken Bowl Coconut

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is my secret weapon on busy nights when I want something fresh, bold, and fast. It layers juicy grilled chicken glazed in tangy sweet chili sauce over fluffy steamed rice and gets finished with a bright creamy coconut-lime drizzle. The explosion of flavors always wins at my dinner table thanks to the zesty sauce and all the crunchy toppings.

I first made this for a quick family picnic at the park. The sauce was such a hit my friends texted me for the recipe before we even left the picnic blanket.

Ingredients

• Boneless chicken thighs or breasts: Brings juicy protein to the bowl Choose skinless chicken for the best texture and marinade absorption
• Sweet chili sauce: The sweet slightly spicy backbone of the dish Pick a thicker bottled variety for great glaze
• Soy sauce: Adds umami and balance to the marinade Go with low sodium to control saltiness
• Sesame oil: Boosts aroma and gives an unmistakable nuttiness Try to get toasted sesame oil for optimal flavor
• Fresh garlic: Gives punch and depth to every bite Use plump firm cloves for stronger flavor
• Fresh ginger: Brings zing and fragrance Choose a piece with smooth skin and no wrinkles
• Lime juice: Natural bright acidity Use freshly squeezed for best taste
• Chili flakes: Optional touch of heat Adjust to taste or skip for a milder bowl
• Canned coconut milk: Lush creamy body for the drizzle Full fat gives the richest texture and flavor
• Mayonnaise: Helps the sauce cling and adds subtle tang Use a good quality real mayo
• Lime zest: Adds even more citrus punch Choose unwaxed limes and zest just the green part
• Sriracha or chili garlic sauce: Brings a gentle heat to the drizzle Adjust the amount for your spice preference
• Salt: Balances the sweetness of coconut and chili
• Cooked jasmine or basmati rice: Fluffy base that soaks up all those flavors Rinse rice well before cooking for light grains
• Fresh cilantro: Adds an herbal freshness Choose bright green leaves without wilting
• Lime wedges: Another burst of color and flavor Squeeze over the bowl just before eating
• Optional toppings: Sliced cucumber shredded carrots green onion avocado give extra color and crunch Choose the freshest veggies you can find

Step-by-Step Instructions

Marinate the Chicken:

Whisk together sweet chili sauce soy sauce sesame oil minced garlic grated ginger lime juice and chili flakes in a medium bowl until smooth and fragrant. Add chicken and turn to coat both sides evenly. Cover and refrigerate for at least 30 minutes so the flavors seep deep inside the meat.

Mix the Coconut Lime Drizzle:

In a small bowl combine canned coconut milk mayonnaise lime juice lime zest sriracha and a pinch of salt until creamy and smooth. Taste and adjust heat or acidity to your liking then refrigerate until serving so it thickens slightly.

Grill the Chicken:

Heat a grill pan or outdoor grill to medium high then brush or wipe with a little oil. Place the marinated chicken on the hot grate. Grill for about six minutes on each side or until the surface is caramelized and the inside is juicy and cooked through. Let the chicken rest for five minutes before slicing so juices stay in.

Cook and Prepare the Rice:

While the chicken grills cook your jasmine or basmati rice until tender then fluff with a fork. Divide the hot rice among serving bowls.

Assemble and Garnish:

Arrange sliced grilled chicken over the steaming rice. Drizzle generously with the coconut lime sauce. Add fresh cilantro leaves lime wedges and your choice of cucumber carrot green onion or avocado for extra freshness and crunch. Serve right away while everything is warm.

Save

My favorite part is the coconut lime drizzle Something about the heat of the chicken meeting the cold tangy sauce with a sprinkle of herbs always reminds me of family barbecues on warm summer evenings. Even picky eaters end up licking the bowl.

Storing Leftovers

Keep leftover chicken and rice in separate airtight containers in the fridge for up to three days. Store the coconut lime drizzle in a small jar or covered bowl so it stays creamy and is easy to stir. Reheat chicken and rice gently and add drizzle after warming to keep the flavors bright.

Ingredient Swaps

Swap chicken for firm tofu or tempeh if you prefer a vegetarian option. You can also use turkey cutlets or shrimp for a slightly different flavor. Substitute plain Greek yogurt for the mayo in the drizzle if you want it a bit lighter or use light coconut milk if you’re watching fat intake.

Serving Suggestions

This bowl is a meal on its own but it pairs beautifully with a crisp Asian cucumber salad or roasted broccoli on the side. For a bigger crowd serve all the toppings family style so everyone can build their own bowl how they like. Leftovers also make an excellent wrap filling the next day.

A Bowl with a Story

Sweet chili sauces have roots in Thai cuisine where bold blends of sweet and heat are always welcome at the table. The coconut lime drizzle gives a nod to Southeast Asian street food where creamy coconut and sharp lime are classic partners for grilled meats and veggies. I love weaving these bright flavors into something I can whip up quickly at home.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes to ensure it absorbs the sweet chili and aromatic flavors. For deeper flavor, marinate up to 2 hours in the fridge.

→ Can I use chicken breasts instead of thighs?

Yes, both boneless chicken thighs and breasts work well. Thighs offer a juicier result, while breasts are leaner and cook quickly.

→ Is the coconut lime drizzle spicy?

The drizzle carries a mild heat from sriracha or chili garlic sauce. Adjust the amount to suit your spice tolerance.

→ What types of rice work best for this bowl?

Jasmine or basmati rice are ideal for their fluffy texture, but brown rice or cauliflower rice make great alternatives if preferred.

→ What toppings can I add for extra freshness?

Top your bowl with sliced cucumber, shredded carrots, green onion, avocado, extra lime wedges, and chopped fresh cilantro for added crunch and brightness.

→ How do I store leftovers?

Store chicken, rice, and drizzle separately in airtight containers in the fridge for up to 3 days. Assemble just before serving for best texture.