Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful meal that combines tender marinated chicken with fragrant jasmine rice and a tangy coconut sauce. It’s easy to prepare, making it perfect for a weeknight dinner that feels special.

A white bowl filled with a base layer of white rice, topped with grilled chicken pieces that have a golden-brown char. The chicken is drizzled with a creamy orange sauce and sprinkled with chopped green herbs. A sliced red chili sits in the center, with more sauce being poured over it from above. To the side, there are fresh green lime wedges and light green lettuce strips arranged around the chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken thighs
1/2 cup sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil, plus extra for cooking
1 cup jasmine rice
1 cup coconut milk
2 tablespoons fresh lime juice
1 cup diced fresh tomatoes
1/4 cup chopped green onions or chives
Salt and pepper to taste
Optional: sesame seeds, lime wedges

Instructions

Step 1: Place the chicken thighs in a shallow dish. Add the sweet chili sauce, soy sauce, 1 tablespoon olive oil, and season with salt and pepper. Mix to coat the chicken evenly and marinate for 20 minutes or up to 2 hours in the refrigerator.
Step 2: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, then fluff with a fork once done.
Step 3: Heat a skillet over medium-high heat and add a little olive oil. Cook the marinated chicken thighs for 4–5 minutes on each side until caramelized and cooked through. Pour in any leftover marinade and simmer until the sauce thickens slightly.
Step 4: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust the lime juice as needed for brightness.
Step 5: To assemble, divide the cooked jasmine rice between bowls. Top with the cooked chicken, diced tomatoes, and chopped green onions.
Step 6: Drizzle the coconut lime sauce over the bowls. Garnish with sesame seeds and lime wedges if desired before serving.

Tips & Variations

For extra crunch, add chopped cucumbers or toasted nuts like cashews or peanuts.
Use chicken breasts if preferred, but reduce cooking time to prevent drying out.
If you like it spicier, add sliced fresh chili peppers or a pinch of red pepper flakes to the marinade.
Leftover marinade can be brought to a boil before using to ensure it’s safe to eat as a sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove to preserve the chicken’s moisture. The coconut lime drizzle can be stored separately and added fresh after reheating for best flavor.

How to Serve

The image shows a white bowl filled with white rice as the bottom layer, topped with several pieces of grilled chicken that are dark brown with a slightly charred surface, drizzled with a dark sauce and sprinkled with chopped green onions. To one side, there is a small pile of diced red tomatoes mixed with green onions. Next to the tomatoes, slices of light green cucumber rest against the grilled chicken. A small silver cup containing a creamy orange sauce with herbs drips slightly onto the cucumber and rice. A woman's hand holds the silver cup gently. The bowl is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Just adjust the cooking time according to the rice type.

Is there a vegetarian version of this dish?

Absolutely! Replace the chicken with tofu or tempeh, marinate and cook similarly, and enjoy the same flavorful bowl with a plant-based protein.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines tender marinated chicken thighs with aromatic jasmine rice and a creamy, tangy coconut lime sauce. Featuring fresh tomatoes and green onions, this vibrant dish delivers a perfect balance of sweet, savory, and citrus flavors in a quick skillet-cooked meal that’s perfect for a satisfying weeknight dinner.

Author: Stella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: Asian Fusion

Ingredients

Scale

Chicken and Marinade

4 boneless skinless chicken thighs
1/2 cup sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
Salt and pepper to taste

Rice

1 cup jasmine rice
1 cup coconut milk

Coconut Lime Drizzle

2 tablespoons fresh lime juice
Pinch of salt

Fresh Toppings

1 cup diced fresh tomatoes
1/4 cup chopped green onions or chives
Optional: sesame seeds
Optional: lime wedges

Instructions

Marinate the Chicken: Place the boneless skinless chicken thighs in a shallow dish. Add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix to coat thoroughly, then cover and marinate in the refrigerator for at least 20 minutes or up to 2 hours for deeper flavor.
Prepare the Rice: Rinse jasmine rice in cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, typically by simmering in water until tender. Once cooked, fluff the rice with a fork to separate the grains and set aside.
Cook the Chicken: Heat a skillet over medium-high heat and add a little olive oil. Remove chicken from marinade (reserve leftover marinade). Add the chicken thighs to the hot skillet and cook for about 4 to 5 minutes per side, until they develop a caramelized, golden-brown crust and are cooked through. Add the leftover marinade to the skillet and let it simmer, bubbling gently until it thickens into a glaze coating the chicken.
Make the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth and creamy. Taste and adjust lime juice if a more pronounced tang is desired.
Assemble the Bowls: Divide the cooked jasmine rice between serving bowls. Top with the glazed chicken thighs, diced fresh tomatoes, and chopped green onions or chives. Generously drizzle with the coconut lime sauce.
Garnish and Serve: Garnish each bowl with optional sesame seeds and lime wedges for extra flavor and presentation. Serve immediately while warm.

Notes

Marinate the chicken for at least 20 minutes but no longer than 2 hours to maintain tenderness and prevent overpowering the chicken’s flavor.
Rinsing the jasmine rice removes excess starch and prevents stickiness, yielding fluffy rice.
If desired, substitute chicken breasts, but adjust cooking time accordingly to avoid dryness.
The coconut lime drizzle adds richness and brightness; adjust lime juice to taste for your preferred level of tanginess.
This dish pairs well with steamed or sautéed greens for added nutrition and color.

Keywords: Sweet Chili Chicken, Coconut Lime Sauce, Jasmine Rice Bowl, Asian Chicken Bowl, Quick Dinner