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This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is my answer to busy weeknights when I want something vibrant and comforting but still manageable. The chicken gets a savory, sticky glaze while jasmine rice makes the perfect cushion and the coconut lime drizzle brings everything together for that restaurant-style feel at home. Whether you need a bold dinner fix or a make-ahead lunch, this bowl has you covered.
Whenever I make this on a hectic Tuesday, the fragrance instantly lifts my mood. My family never leaves leftovers which makes this a regular in our rotation.
Ingredients
- Boneless skinless chicken thighs: delivers juicy and flavorful protein and are more forgiving than chicken breast
- Sweet chili sauce: gives that signature sticky and tangy punch use your favorite bottle for optimal taste
- Soy sauce: provides salty savoriness and balanced umami flavor pick a low sodium version if you prefer
- Garlic and fresh ginger: add heat and depth always use fresh for maximum aroma
- Fresh lime juice: keeps flavors bright and cuts through the richness opt for plump juicy limes
- Full-fat coconut milk: ensures a silky tangy drizzle look for cans with minimal additives
- Chili sauce or sriracha: adds a fiery kick if you like extra heat
- Jasmine rice: brings buttery floral flavor and is a must for the bowl’s base choose long-grain if possible
- Fresh cilantro and green onions: deliver fresh herbal notes always use just-opened herbs
- Crushed red pepper: offers extra spark if desired
- Salt: lets you tune the balance adjust to taste
- Olive oil: is ideal for charring the chicken use a good quality bottle for searing
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk sweet chili sauce soy sauce garlic ginger and lime juice together until combined and fragrant. Add chicken thighs turning to coat and let marinate in the fridge for at least thirty minutes to deeply season.
- Prepare the Coconut Lime Drizzle:
- Whisk coconut milk fresh lime juice a spoonful of sweet chili sauce and chili sauce if desired. Chill this sauce until ready to use so it stays cool and thick for drizzling.
- Cook the Chicken:
- Heat a grill pan or skillet over medium high and add a generous drizzle of olive oil. Lay in the marinated chicken and let it cook undisturbed for five to six minutes per side until edges are caramelized and internal temperature hits one hundred sixty five degrees Fahrenheit. Rest the chicken for a few minutes so juices redistribute then slice against the grain for tenderness.
- Assemble the Bowls:
- Spoon hot cooked jasmine rice into wide bowls. Arrange the sliced chicken on top then drizzle generously with chilled coconut lime sauce.
- Finish and Serve:
- Scatter chopped cilantro green onion and crushed red pepper over the top. Add fresh lime wedges on the side for an extra squeeze just before eating.
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My favorite thing about this dish is watching the chicken get beautifully caramelized in the hot pan the sweet chili glaze gets extra sticky and irresistible Every time I serve this my kids ask for more sauce on the side and fight over the last spoonful of rice.
Storage Tips
Leftovers keep well in airtight containers in the fridge for up to three days Store sauce separately to keep the drizzle fresh When you are ready to eat reheat rice and chicken gently and add the cold drizzle just before serving for the best texture.
Ingredient Substitutions
If you do not have chicken thighs use boneless breasts but watch your cooking time so they do not dry out Sushi rice or brown rice will both work instead of jasmine For a dairy free kick swap sriracha for more chili flakes or a splash of hot oil.
Serving Suggestions
Pile in steamed or roasted veggies like snap peas carrots or broccoli for extra color and nutrition This bowl pairs perfectly with a simple Asian slaw or sliced avocado on the side.
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Cultural Inspiration
This recipe draws from Southeast Asian flavor profiles especially Thai takeout classics that blend sweet savory and creamy notes I love how a few pantry staples can evoke those bold flavors in a homemade way.
Common Questions
- → How can I ensure the chicken stays tender?
Marinate the chicken for at least 30 minutes to allow flavors to infuse and help keep it juicy while cooking.
- → Can I use chicken breast instead of thighs?
Yes, you can substitute thighs with chicken breast, but monitor the cooking time as breasts may cook faster.
- → What other grains work besides jasmine rice?
Basmati rice, brown rice, or even quinoa are great alternatives for a different texture or flavor.
- → Is the coconut lime drizzle spicy?
The drizzle is mostly tangy and creamy but you can add sriracha or chili sauce for extra heat if desired.
- → How do I store leftovers?
Store chicken, rice, and sauce in separate airtight containers in the fridge for up to 3 days.