Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a flavorful and vibrant meal that’s easy to prepare on a weeknight. Tender chicken thighs marinated in sweet chili sauce and soy are served over fluffy jasmine rice, topped with fresh tomatoes and a creamy coconut lime sauce for a refreshing finish.

A white bowl filled with three main layers, starting with a base of soft white rice at the bottom, topped with juicy grilled chicken slices that have a dark, charred glaze and are sprinkled with chopped green onions. On one side, there is a small heap of diced fresh red and green vegetables, likely tomatoes and herbs. A wedge of bright green lime sits on the edge of the bowl. Next to the chicken lies a small metal cup filled with a creamy, light brown sauce that is being poured over the food, garnished with green herbs. The bowl is set 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 sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix to coat and marinate for 20 minutes or up to 2 hours in the refrigerator.
Step 2: Rinse the jasmine rice under cold water until it runs clear. Cook according to package instructions, then fluff with a fork when 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. Add any leftover marinade to the pan and let it bubble until thickened.
Step 4: In a small bowl, whisk together the coconut milk, lime juice, and a pinch of salt until smooth. Taste and adjust the lime juice as needed for brightness.
Step 5: Assemble the bowls by dividing the cooked rice, chicken, diced tomatoes, and chopped green onions evenly.
Step 6: Drizzle the coconut lime sauce over the top. Garnish with sesame seeds and lime wedges if desired. Serve immediately.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Swap jasmine rice for brown rice or quinoa for a healthier alternative.
Add sliced avocado or cucumber for a fresh, creamy texture.
Use coconut cream instead of coconut milk for a richer drizzle.

Storage

Store leftover chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave, then reassemble the bowl. To keep the chicken tender, avoid overcooking during reheating.

How to Serve

In a white bowl, there is a base layer of fluffy white rice. On top of the rice, there are slices of grilled chicken with a dark, caramelized glaze arranged neatly in a row. Small, chopped green herbs are sprinkled over the chicken and rice. To one side, there is a portion of diced tomato and green onion salsa. Two green lime wedges are placed on opposite sides of the bowl. A small metal cup with a creamy orange sauce, speckled with herbs, is being poured over the chicken. The bowl is placed on a white marbled 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 be less juicy. Adjust cooking time accordingly to avoid drying out the meat.

Is this dish spicy?

The sweet chili sauce gives a mild to moderate sweetness with a gentle kick. You can adjust the level by choosing a milder or spicier chili sauce based on your preference.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender chicken thighs marinated in a sweet chili and soy sauce blend, served over fluffy jasmine rice with fresh tomatoes, green onions, and a refreshing coconut lime drizzle. This dish balances savory, sweet, and tangy elements for a delicious, easy-to-make meal perfect for dinner.

Author: Lena
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
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

Assembly

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 chicken thighs in a shallow dish. Add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well to coat the chicken evenly. Cover and marinate for at least 20 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. Cook according to the package instructions. Once cooked, fluff the rice gently with a fork and keep warm.
Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of olive oil. Place the marinated chicken thighs in the skillet and cook for 4 to 5 minutes on each side, or until they are caramelized and cooked through. Pour in any leftover marinade and allow it to simmer and thicken, coating the chicken for extra flavor.
Prepare Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth. Adjust the lime juice to your taste for a balanced tangy flavor.
Assemble the Bowls: Divide the cooked jasmine rice into serving bowls. Top each with caramelized chicken thighs, diced fresh tomatoes, and chopped green onions or chives.
Drizzle and Garnish: Drizzle the coconut lime sauce over the assembled bowl. Optionally, garnish with sesame seeds and lime wedges for additional flavor and presentation.