Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful dish featuring tender marinated chicken thighs cooked to caramelized perfection, served over fluffy jasmine rice. Fresh diced tomatoes and green onions add brightness, while a creamy, tangy coconut lime sauce ties all the flavors together for a satisfying and easy-to-make meal perfect for weeknights.

Ingredients

Scale

Chicken Marinade and Chicken

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

Toppings and Sauce

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

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: Place chicken thighs in a shallow dish and add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix to coat well and let marinate for 20 minutes or up to 2 hours in the refrigerator to infuse the flavors.
Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, usually by simmering in water until tender, then fluff with a fork and set aside.
Sauté the Chicken: Heat a skillet over medium-high heat and add a little olive oil. Remove chicken thighs from the marinade (reserving the leftover marinade) and cook each side for 4 to 5 minutes until caramelized and cooked through. Pour the leftover marinade into the skillet and allow it to bubble and thicken, glazing the chicken nicely.
Prepare the Coconut Lime Drizzle: In a bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust lime juice if needed for a balanced tangy flavor.
Assemble the Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with the caramelized chicken, diced tomatoes, and chopped green onions or chives.
Garnish and Serve: Drizzle the coconut lime sauce generously over each bowl. Garnish with optional sesame seeds and lime wedges for added texture and brightness. Serve immediately and enjoy.

Notes

Marinate chicken up to 2 hours ahead for enhanced flavor but avoid marinating longer to prevent texture changes.
Rinsing rice removes excess starch for a fluffier texture.
If coconut milk is too thick, you can thin it with a little water before whisking with lime juice.
Adjust lime juice in the sauce based on your preferred level of tanginess.
Sesame seeds add a nice crunch but can be omitted to keep the dish lighter.