Sweet Chili Chicken Bowl
Hola, amigos! From my Florida kitchen to yours, this Sweet Chili Chicken Bowl with Coconut Lime Drizzle brings bright island flavors and cozy comfort together in one quick dinner. I still remember learning from my abuela how to balance sweet, spicy, and tangy, and this bowl hits that perfect harmony.
Tender grilled chicken coated in sticky sweet chili glaze meets fragrant jasmine rice, all topped with a creamy coconut lime drizzle that tastes like a mini tropical getaway.
It’s simple, light, and bursting with flavor you’ll want on repeat all week.
Quick Recipe Overview
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Asian-Inspired |
| Best Season | Year-Round |
Why You’ll Love This Recipe
- Fast and Fresh: Ready in just 30 minutes with minimal prep.
- Balanced Flavors: Sweet chili glaze, citrusy drizzle, and fragrant rice make every bite exciting.
- Versatile: Works perfectly with chicken, shrimp, or even tofu.
- Healthy and Satisfying: A light dinner that still feels indulgent and filling.
- Beautifully Plated: Vibrant colors make it perfect for Pinterest-worthy presentation.
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines tender chicken, sticky chili glaze, jasmine rice, and a creamy tropical drizzle for an irresistible weeknight meal.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1/2 cup coconut milk
- 1 tablespoon honey
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 teaspoon chili flakes (optional)
Instructions
1. Whisk sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Marinate chicken.
2. Cook chicken on grill or skillet until caramelized.
3. Simmer coconut milk, honey, and lime juice for drizzle.
4. Cook jasmine rice and fluff with fork.
5. Assemble bowls with rice, chicken, drizzle, and toppings.
Notes
Swap chicken for tofu or cauliflower for a vegetarian version. Pound chicken evenly for perfect cooking. Store drizzle separately and add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling or Pan-Searing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 11
- Sodium: 660
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 32
- Cholesterol: 105
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1/2 cup coconut milk
- 1 tablespoon honey
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 teaspoon chili flakes (optional)
Ingredient Tips
| Ingredient | Tip Example |
| Chicken | Pound chicken to even thickness for even cooking. |
| Sweet Chili Sauce | Choose one with natural ingredients for best flavor. |
| Coconut Milk | Use full-fat coconut milk for a creamy drizzle. |
| Lime Juice | Always use fresh lime juice for bright flavor. |
| Garlic and Ginger | Freshly minced or grated adds the best aroma. |
| Rice | Jasmine rice gives perfect fluff and mild sweetness. |
| Cilantro | Adds fresh contrast and color to balance the sauce. |
Step-by-Step Instructions
- Marinate the Chicken: In a bowl, whisk sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken, toss to coat, and marinate for at least 30 minutes or up to 2 hours in the fridge.
- Grill or Pan-Sear: Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until caramelized and cooked through. Let rest for 5 minutes, then slice.
- Make the Drizzle: In a small saucepan, combine coconut milk, honey, and lime juice. Simmer over low heat for 5–7 minutes until slightly thickened, then cool slightly.
- Prepare the Rice: Cook jasmine rice according to package directions, then fluff with a fork.
- Assemble: Add rice to bowls, top with sliced chicken, drizzle coconut sauce, and garnish with cilantro, lime wedges, and chili flakes. Serve warm and enjoy.
Helpful Tips
- Marinate longer for deeper flavor.
- Let chicken rest before slicing to keep juices inside.
- Use leftover rice for quicker prep.
- For meal prep, store drizzle separately to keep it creamy.
Expert Tips for the Best Results
- Coconut Sauce Texture: Simmer gently so it thickens without curdling.
- Even Grilling: Avoid overcrowding the pan for perfect sear marks.
- Flavor Boost: Add a splash of rice vinegar for extra tang if desired.
- Rice Perfection: Rinse rice before cooking to remove starch for fluffier grains.
Recipe Variations
- Tofu Bowl: Swap chicken for crispy tofu and use the same marinade.
- Shrimp Bowl: Grill shrimp for 2–3 minutes per side and drizzle with sauce.
- Cauliflower Rice: Substitute for jasmine rice for a lower-carb option.
- Spicy Lime Kick: Add extra chili flakes or a few drops of sriracha to the drizzle.
Make Ahead & Freezer Tips
Marinate chicken overnight for stronger flavor. Cooked chicken and rice store well in the fridge up to 3 days. Keep coconut drizzle in a jar separately and warm slightly before serving. Avoid freezing the drizzle for best texture.
Serving Suggestions
Serve in wide bowls with a sprinkle of toasted sesame seeds or crushed peanuts for crunch. Pair with a light cucumber salad or fresh pineapple slices for tropical balance.
Pairing Ideas
This bowl pairs beautifully with coconut water, sparkling limeade, or green iced tea. For sides, try Asian slaw, roasted edamame, or a light miso soup.
If you’re craving more cozy, family-style comfort food, try my Chicken Pot Pie with Red Lobster Biscuits. It’s rich, creamy, and topped with golden, buttery biscuits that make every bite feel like home—perfect for Sunday dinners or chilly evenings.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat rice and chicken together in the microwave or a skillet over low heat. Add drizzle fresh after reheating to keep it silky and smooth.
Frequently Asked Questions (FAQs)
1. Can I use chicken breasts instead of thighs?
Yes, but pound them evenly so they cook through without drying out.
2. What can I use instead of coconut milk?
Use half-and-half or plain Greek yogurt mixed with lime juice for similar creaminess.
3. How spicy is this bowl?
It’s mild, but you can adjust heat with extra chili flakes or sriracha.
4. Can I make this ahead?
Yes, marinate chicken and cook rice in advance. Store separately and assemble fresh.
5. How can I make it vegetarian?
Swap chicken for tofu, tempeh, or roasted veggies using the same marinade.
6. What rice works best?
Jasmine rice gives the best aroma and texture, but basmati or brown rice also work.
7. Can I double the recipe?
Absolutely. It scales easily for meal prep or family dinners.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 475 |
| Sugar | 11 g |
| Sodium | 660 mg |
| Fat | 20 g |
| Saturated Fat | 10 g |
| Unsaturated Fat | 9 g |
| Trans Fat | 0 g |
| Cholesterol | 105 mg |
| Carbohydrates | 38 g |
| Fiber | 1 g |
| Protein | 32 g |
Disclaimer: Nutrition facts are estimated and may vary based on ingredients and preparation.
Author’s Note
In my Orlando kitchen, tropical flavors are a way of life. This Sweet Chili Chicken Bowl takes me back to sunny afternoons when I’d experiment with coconut milk and lime, trying to recreate the vibrant dishes I loved on trips to the coast. It’s a reminder that healthy food can still feel indulgent and full of life. If you’re craving something quick, colorful, and comforting, this one’s for you.
Final Thoughts
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a weeknight winner, combining the perfect balance of heat, sweet, and creaminess. It’s vibrant, healthy, and oh-so-satisfying. Give it a try and let me know your twist on it! For more flavorful dishes, check out my Easy Chicken Cordon Bleu Casserole and Cheesy Mexican Rice Bake.
