Description
A vibrant and flavorful bowl featuring tender grilled chicken marinated in sweet chili sauce, served over fluffy jasmine rice and drizzled with a creamy coconut lime sauce. This dish is perfectly balanced with fresh herbs and optional toppings for a satisfying meal that combines spicy, tangy, and tropical flavors.
Ingredients
Units
Scale
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
- Prepare the Marinade: In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes if using. Add the chicken pieces and coat well. Cover and marinate in the refrigerator for at least 30 minutes to allow flavors to develop.
- Make the Coconut Lime Drizzle: In a separate bowl, combine coconut milk, mayonnaise, lime juice, lime zest, sriracha, and a pinch of salt. Mix until smooth. Cover and chill in the refrigerator until ready to serve.
- Grill the Chicken: Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates or pan. Remove chicken from marinade and grill for 5–7 minutes per side until cooked through and slightly charred. Let rest for 5 minutes before slicing.
- Prepare Rice and Assemble Bowls: Cook rice according to package instructions and fluff with a fork. Divide rice into bowls. Top with sliced grilled chicken, then drizzle generously with the coconut lime sauce. Garnish with chopped cilantro, lime wedges, and optional toppings like cucumber, shredded carrots, green onion, or avocado. Serve warm.
Notes
- For extra flavor, marinate the chicken for up to 2 hours.
- Adjust the spiciness by varying the amount of chili flakes or sriracha.
- If grilling isn’t an option, you can pan-fry the chicken over medium heat until cooked through.
- The coconut lime drizzle can be made ahead and stored in the refrigerator for up to 2 days.
- Feel free to customize toppings based on your preferences or available ingredients.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
