Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Save this recipe on:

Sweet, spicy, and packed with bold flavors, this Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a dish that brings together the perfect balance of heat and creaminess. Juicy, grilled chicken skewers are glazed with a sticky, slightly smoky sweet chili sauce, then served over a bed of fluffy rice. The vibrant coconut lime drizzle ties everything together, offering a refreshing contrast to the spicy kick. A sprinkle of fresh cilantro and a squeeze of lime elevate every bite, making this a dish you’ll crave again and again.

Whether you’re looking for a quick weeknight meal or an impressive dish to serve guests, this bowl is a guaranteed winner. The marinated chicken absorbs the deep flavors of garlic, soy, and honey before getting that irresistible char on the grill. Drizzled generously with the silky coconut lime sauce, every bite bursts with a combination of creamy, zesty, and fiery notes. Serve it with extra lime wedges and a side of steamed vegetables for a wholesome and satisfying meal.

---

Ingredients for Sweet Chili Chicken Bowl with Coconut Lime Drizzle

For the Chicken & Marinade:

• 1 ½ lbs boneless, skinless chicken breasts (cut into strips)
• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic (minced)
• 1 tsp grated ginger
• ½ tsp red pepper flakes (optional, for extra heat)

For the Sweet Chili Glaze:

• ½ cup sweet chili sauce
• 2 tbsp sriracha (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp honey

For the Coconut Lime Drizzle:

• ½ cup coconut milk (full fat for creaminess)
• Juice of 1 lime
• 1 tsp lime zest
• 1 tbsp peanut butter (optional, for added richness)
• ½ tsp salt

For Serving:

• 2 cups cooked jasmine rice
• 1 lime (cut into wedges)
• 2 tbsp chopped fresh cilantro
• Sliced green onions (optional)

---

Step 1: Marinate the Chicken

In a large bowl, combine soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Prepare the Sweet Chili Glaze

In a small bowl, whisk together the sweet chili sauce, sriracha, soy sauce, and honey. Set aside for later use.

Step 3: Make the Coconut Lime Drizzle

In another bowl, whisk together the coconut milk, lime juice, lime zest, peanut butter (if using), and salt until smooth. Adjust seasoning to taste, then refrigerate until ready to serve.

Step 4: Cook the Chicken

Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken strips onto skewers and grill for about 3-4 minutes per side, or until fully cooked and slightly charred. Brush the sweet chili glaze over the chicken in the last minute of cooking, allowing it to caramelize.

Step 5: Assemble the Bowl

Scoop cooked jasmine rice into serving bowls. Place the grilled chicken skewers on top and drizzle generously with the coconut lime sauce. Garnish with chopped cilantro, sliced green onions, and lime wedges.

---

Storage Instructions

To store leftovers, place the grilled chicken in an airtight container and refrigerate for up to 3 days. Keep the rice and coconut lime drizzle separate to maintain freshness. The coconut lime sauce may thicken in the fridge—simply whisk in a little water or lime juice before serving. Reheat the chicken in a skillet over medium heat or in the microwave for a quick meal.

Estimated Nutrition (Per Serving)

• Calories: ~450
• Protein: ~35g
• Carbohydrates: ~50g
• Fat: ~12g
• Sugar: ~18g
• Fiber: ~3g

(Note: Nutrition values are approximate and can vary based on ingredients used.)

Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will be juicier and more flavorful. Just adjust the cooking time slightly since they take a bit longer to cook.

2. Is there a way to make this dish less spicy?

Absolutely! Reduce or omit the sriracha in the glaze and the red pepper flakes in the marinade for a milder flavor.

3. Can I bake the chicken instead of grilling?

Yes, bake the chicken skewers at 400°F (200°C) for about 20 minutes, flipping halfway through. Then, broil for 2-3 minutes to get a nice caramelized finish.

4. What can I serve with this bowl?

Steamed or roasted vegetables like broccoli, snap peas, or carrots pair well with this dish. You can also serve it with a side of pickled cucumbers for extra freshness.

5. Can I make this dish ahead of time?

Yes! You can marinate the chicken up to a day in advance and store it in the fridge. The coconut lime drizzle can also be prepared ahead and kept refrigerated.

6. What type of rice works best for this bowl?

Jasmine rice is ideal for its fragrance and slightly sticky texture, but basmati or even brown rice can be used for a healthier option.

7. Can I make this recipe dairy-free?

This dish is naturally dairy-free since the drizzle uses coconut milk instead of dairy-based ingredients. Just ensure any additional sauces used are dairy-free as well.

8. How can I make this dish gluten-free?

Simply swap regular soy sauce for tamari or a certified gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free.

---

Print

Save this recipe on: