Sweet Chili Chicken Bowl Coconut (Print)
Tender chicken, sweet chili glaze, coconut-lime drizzle, and fresh herbs on rice—bursting with flavor and texture.
# What You'll Need:
→ Chicken Marinade
01 -
1 1/2 lbs boneless, skinless chicken thighs or breasts
02 -
1/3 cup sweet chili sauce
03 -
2 tablespoons soy sauce
04 -
1 tablespoon sesame oil
05 -
2 garlic cloves, minced
06 -
1 teaspoon grated fresh ginger
07 -
1 tablespoon lime juice
08 -
1/2 teaspoon chili flakes (optional)
→ Coconut Lime Drizzle
09 -
1/2 cup canned full-fat coconut milk
10 -
2 tablespoons mayonnaise
11 -
1 tablespoon lime juice
12 -
1 teaspoon lime zest
13 -
1 tablespoon sriracha or chili garlic sauce
14 -
Pinch of salt
→ Bowl
15 -
2 cups cooked jasmine or basmati rice
16 -
Fresh cilantro, chopped
17 -
Lime wedges
18 -
Optional: sliced cucumber, shredded carrots, green onion, avocado
# How to Make It:
01 -
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.
02 -
In a separate bowl, combine coconut milk, mayonnaise, lime juice, zest, sriracha, and salt. Chill until ready to serve.
03 -
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.
04 -
Cook rice according to package instructions. Fluff with a fork and set aside.
05 -
Divide rice into bowls. Top with sliced chicken, drizzle with coconut lime sauce, and garnish with cilantro, lime wedges, and optional toppings. Serve warm.
# Additional Notes:
01 -
Marinate chicken for optimal flavor absorption.
02 -
Ensure grill pan is preheated for even cooking and charred marks.