Name: Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian-Inspired
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; ½ cup sweet chili sauce; 1 tbsp soy sauce; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; Juice of 1 lime; ½ cup full‑fat coconut milk; 1 tsp chili sauce or sriracha (optional, for drizzle); 3 cups cooked jasmine rice; ¼ cup fresh cilantro, chopped; 2 green onions, chopped; Crushed red pepper (optional); Olive oil for cooking; Salt to taste

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I present a vibrant Sweet Chili Chicken Bowl featuring juicy chicken thighs glazed in sweet chili, served over fluffy jasmine rice and topped with a creamy, zesty coconut‑lime drizzle. It’s like takeout—only better and homemade.

Why You’ll Love This Recipe

I love this bowl because it delivers a bold mix of sweet, spicy, creamy, and tangy flavors in every bite. It feels special yet comes together easily. The contrast between charred chicken and chilled drizzle makes each mouthful exciting. Plus, it's flexible for various diets and holds up well as leftovers.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless, skinless chicken thighs
½ cup sweet chili sauce
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
Juice of 1 lime
½ cup full‑fat coconut milk
1 tsp chili sauce or sriracha (optional, for drizzle)
3 cups cooked jasmine rice
¼ cup fresh cilantro, chopped
2 green onions, chopped
Crushed red pepper (optional)
Olive oil for cooking
Salt to taste

directions

Marinate the chicken
I whisk sweet chili sauce, soy sauce, garlic, ginger, and lime juice together. Then I add the chicken, toss to coat, and let it marinate for at least 30 minutes.
Make the drizzle
I mix coconut milk, lime juice, a bit of sweet chili sauce, and salt in a small bowl. For extra heat, I stir in some sriracha. I refrigerate it while the chicken cooks.
Cook the chicken
I heat oil in a skillet or grill pan over medium‑high. I cook the thighs for 5‑6 minutes per side until caramelized and cooked through. After resting, I slice them.
Assemble the bowls
I scoop rice into each bowl, top it with sliced chicken, and drizzle generously with the coconut‑lime sauce.
Garnish and serve
I finish with cilantro, green onions, a pinch of crushed red pepper, and lime wedges.

Servings and timing

This recipe makes 4 servings and takes about 1 hour total—15 minutes to prep, 30 minutes to marinate, and 15 minutes to cook.

Variations

Protein swap: I sometimes use chicken breast, shrimp, tofu, or chickpeas.
Grain base: Brown rice, quinoa, or cauliflower rice make great alternatives.
Sauce twist: A honey‑sriracha or gochujang glaze works well too.
Drizzle: I occasionally use Greek yogurt instead of coconut milk for a tangier sauce.
Veggies: I love adding shredded carrots, cucumber, bell pepper, or edamame for crunch and color.

storage/reheating

I let the chicken cool completely, then store it in an airtight container for up to 4 days in the fridge or freeze it for up to 2 months.
I refrigerate cooked rice for up to 4 days and reheat it with a splash of water to bring back moisture.
I store the drizzle separately in the fridge for 3 to 4 days and stir it before serving.

I reheat chicken and rice separately—either in the microwave or on the stove—and then spoon the chilled sauce over just before eating for a perfect contrast in temperatures and textures.

FAQs

How long should I marinate the chicken?

I recommend marinating for at least 30 minutes, but longer (like overnight) brings even more flavor.

Can I use chicken breast instead of thighs?

Absolutely—I just make sure not to overcook it so it stays tender and juicy.

Is the coconut lime drizzle spicy?

Not really. It’s creamy and zesty. I add sriracha if I want a bit more heat.

Can I make this vegan?

Yes. I switch the chicken for tofu or chickpeas and make sure all sauces are plant‑based.

Does the recipe freeze well?

I freeze the chicken and rice without a problem. The drizzle is better fresh, but it still works for leftovers.

Conclusion

I adore this Sweet Chili Chicken Bowl because it's bold, satisfying, and easy to make. The sweet-spicy chicken on rice with a cool, creamy coconut-lime drizzle creates a delicious balance of flavors and textures. Whether it's a busy weeknight or a casual dinner with friends, this bowl delivers big without big effort. I know I’ll be making it again and again.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Halal

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Description

A vibrant Sweet Chili Chicken Bowl with juicy, marinated chicken thighs served over jasmine rice and topped with a zesty coconut-lime drizzle, delivering a delicious blend of sweet, spicy, creamy, and tangy flavors.

Instructions

Whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken, toss to coat, and marinate at least 30 minutes.
In a small bowl, mix coconut milk, lime juice, a spoonful of sweet chili sauce, and a pinch of salt. Add optional sriracha. Chill until serving.
Heat oil in a skillet or grill pan over medium‑high. Cook thighs 5‑6 minutes per side until caramelized and cooked through. Let rest, then slice.
Divide rice into bowls. Add sliced chicken, drizzle generously with coconut‑lime sauce.
Top with cilantro, green onions, crushed red pepper, and lime wedges.