Introduction

Sweet, savory, and tangy come together in this vibrant Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Juicy chicken glazed in sticky sweet chili sauce rests on fluffy jasmine rice, topped with crisp vegetables and a creamy tropical drizzle. It’s an easy, flavorful dish perfect for weeknight dinners or impressive lunches.

In a white bowl with a white marbled texture background, there is a base layer of fluffy white rice. On top of the rice, grilled chicken pieces with a golden-brown color and crispy texture are arranged in a neat row. The chicken is covered with light orange sauce drizzles in thin lines. Fresh green cilantro leaves and thin slices of bright red chili peppers are scattered over the chicken. On the side, several lime wedges with vibrant green skin and juicy interiors are placed. A creamy orange sauce is being poured in a smooth stream from above onto the center of the dish. 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
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 chicken thighs in a shallow dish. Add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Let the chicken marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
Step 2: Rinse jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, then fluff with a fork and keep warm.
Step 3: Heat a skillet over medium-high heat and add a little olive oil. Place the marinated chicken thighs in the pan and cook for 4–5 minutes per side until fully cooked and caramelized. Pour any remaining marinade into the pan and let it bubble until slightly thickened, coating the chicken.
Step 4: In a small bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth. Adjust lime juice to your taste for a bright, tangy finish.
Step 5: Divide the cooked jasmine rice between serving bowls. Top with sliced sweet chili chicken, fresh diced tomatoes, and chopped green onions or chives. Drizzle generously with the coconut lime sauce.
Step 6: Garnish with sesame seeds and lime wedges if desired. Serve immediately while warm.

Tips & Variations

Marinate the chicken longer (up to 2 hours) for more intense flavor.
Substitute jasmine rice with quinoa or brown rice for a heartier base.
Add grilled pineapple for a sweet, smoky twist.
Use chicken breasts if you prefer leaner meat, adjusting cooking time accordingly.
Top with fresh cilantro or chopped peanuts for added texture and flavor.

Storage

Store leftover chicken, rice, and coconut lime sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently in the microwave, then drizzle with the cold coconut lime sauce just before serving to maintain its creamy texture.

How to Serve

A white bowl filled with three main layers: the bottom layer is fluffy white rice, the middle layer shows golden-brown grilled chicken pieces with some charred spots, and the top layer is a light orange creamy sauce drizzled over the chicken. There are green fresh herbs scattered on top, bright red sliced chili peppers placed near the center, and lime wedges arranged around the side of the bowl. A white creamy sauce is being poured in a thick stream over the center of the dish, adding a glossy texture to the top layer. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out if overcooked. Keep an eye on cooking time and consider marinating longer to keep them moist.

Can I prepare this recipe in advance?

You can marinate the chicken a few hours ahead and cook the rice in advance. However, it’s best to cook the chicken and assemble the bowls just before serving for the freshest taste and texture.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.6 from 318 reviews

Sweet, savory, and tangy come together in this vibrant Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Juicy chicken glazed in a sticky sweet chili sauce rests on a bed of fluffy jasmine rice, topped with crisp vegetables and a creamy coconut lime drizzle. This easy recipe is perfect for a quick weeknight dinner or an impressive lunch idea, offering balanced flavors with tropical notes, zesty lime brightness, and a hint of heat.

Author: Dana
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Asian Inspired

Ingredients

Scale

Chicken 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

Coconut Lime Drizzle

1 cup coconut milk
2 tablespoons fresh lime juice
Pinch of salt

Toppings and Garnishes

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

Instructions

Marinate the Chicken: Place boneless skinless chicken thighs in a shallow dish. Pour over the sweet chili sauce, soy sauce, and a drizzle of olive oil. Season with salt and pepper. Let the chicken marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
Cook the Jasmine Rice: While the chicken marinates, rinse the jasmine rice until the water runs clear. Cook according to package instructions, then fluff with a fork. Keep warm.
Sear and Glaze the Chicken: Heat a skillet over medium-high heat. Add a little olive oil, then place the marinated chicken thighs in the pan. Cook for 4–5 minutes per side until fully cooked and caramelized. Pour in any remaining marinade and let it bubble until slightly thickened, coating the chicken.
Prepare the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth. Adjust lime juice to taste — you want a tangy, bright finish.
Assemble the Bowls: Divide jasmine rice between serving bowls. Top with sliced sweet chili chicken, fresh diced tomatoes, and chopped green onions or chives. Drizzle generously with the coconut lime sauce.
Garnish and Serve: Add extra lime wedges for squeezing and a sprinkle of sesame seeds for crunch if desired. Serve immediately while warm.

Notes

This dish is best served fresh when the chicken is juicy, the rice is fluffy, and the drizzle is cool and creamy.
If you have leftovers, store the chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken and rice gently in the microwave, and drizzle the cold coconut lime sauce over the top before serving.
Optional garnishes like sesame seeds and lime wedges add extra texture and flavor.
For a variation, try swapping jasmine rice for quinoa or adding grilled pineapple for tropical sweetness.

Keywords: easy dinner, healthy lunch, sweet chili chicken bowl