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This sweet chili chicken bowl transforms ordinary ingredients into an extraordinary meal that satisfies both your hunger and your taste buds. The combination of sweet chili glazed chicken with the cooling coconut lime drizzle creates a perfect balance that will transport you straight to your favorite Thai restaurant without leaving your kitchen.
I first created this recipe when trying to replicate our favorite takeout dish during lockdown. What started as a desperate attempt to satisfy cravings has become our family's most requested meal for both special occasions and ordinary Tuesdays.
Ingredients
- Sweet chili sauce: Creates the perfect sticky glaze and brings the ideal balance of sweetness and mild heat
- Coconut milk: Adds richness and authentic Thai flavor to the drizzle while keeping it dairy free
- Fresh lime juice and zest: Cut through the richness with bright acidity that wakes up all the flavors
- Chicken thighs: Preferable for their juiciness and flavor but breasts work perfectly if that is your preference
- Jasmine rice: Provides the perfect fragrant base that soaks up all the delicious sauces
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes in a medium bowl until well combined. Add your chicken pieces and turn them several times to ensure they are completely coated. Let them rest in the refrigerator for at least 30 minutes, though overnight will develop even deeper flavor.
- Prepare the Coconut Lime Drizzle:
- In a small bowl, stir together the coconut milk, mayonnaise, lime juice, lime zest, sriracha, and salt until completely smooth. The consistency should be pourable but thick enough to coat the back of a spoon. Refrigerate until ready to use to allow the flavors to meld together.
- Grill the Chicken:
- Preheat your grill pan or outdoor grill to medium high heat. Make sure to oil the grates well to prevent sticking. Place marinated chicken on the hot grill and cook for 5 to 7 minutes on each side. Look for nice char marks and an internal temperature of 165°F. Let the chicken rest for at least 5 minutes before slicing to keep all those juices inside.
- Assemble Your Bowls:
- Divide freshly cooked fluffy rice between four bowls. Arrange sliced chicken on top of the rice. Generously drizzle the coconut lime sauce over everything. Finish with a shower of fresh chopped cilantro, lime wedges for squeezing, and any additional toppings you desire.
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My absolute favorite part of this dish is the coconut lime drizzle. I first created it when I accidentally added too much lime to a coconut sauce and had to balance it with mayo and sriracha. That happy accident has become so popular in our house that my teenagers now ask for it as a dip for everything from chicken nuggets to fresh vegetables.
Storage Instructions
This meal is perfect for meal prep and actually develops more flavor overnight. Store the components separately in airtight containers in the refrigerator for up to 4 days. Keep the rice in one container, the sliced chicken in another, and the coconut lime drizzle in a small jar or container. When reheating, add a splash of water to the rice before microwaving to restore moisture, and warm the chicken separately. The drizzle is best served cold or at room temperature.
Simple Substitutions
If you prefer to keep this dish dairy free, substitute the mayonnaise in the drizzle with additional coconut cream from the top of the coconut milk can. For a lower carb option, serve over cauliflower rice or a bed of mixed greens instead of jasmine rice. No sweet chili sauce on hand? Mix 3 tablespoons honey with 1 tablespoon sriracha and a splash of rice vinegar for a quick homemade version.
Serving Suggestions
For a complete meal with beautiful presentation, serve these bowls with a side of quick pickled vegetables. Simply toss thinly sliced cucumbers, carrots, or radishes with rice vinegar, a pinch of sugar, and salt for 10 minutes before adding to your bowl. For entertaining, set up a build your own bowl bar with all the components laid out beautifully for guests to customize their own creations.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts for thighs. Just be careful not to overcook them as breasts tend to dry out more easily. Reduce the grilling time by 1-2 minutes per side and check for doneness when the internal temperature reaches 165°F (74°C).
- → How long can I marinate the chicken?
For best results, marinate the chicken for at least 30 minutes up to overnight. If marinating longer than 2 hours, keep it refrigerated. The longer marination time allows the flavors to penetrate deeper into the meat for more flavorful results.
- → Is there a vegetarian alternative for this dish?
Absolutely! You can substitute the chicken with firm tofu, tempeh, or even portobello mushrooms. Marinate your chosen protein in the same sweet chili mixture, then grill or pan-fry until golden and slightly charred. The coconut lime drizzle works beautifully with these alternatives.
- → Can I make the coconut lime drizzle ahead of time?
Yes, the coconut lime drizzle can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It may thicken slightly when chilled, so let it sit at room temperature for a few minutes before serving or add a splash of water to thin it out.
- → What can I use instead of jasmine or basmati rice?
There are several alternatives you can use: brown rice for added fiber, cauliflower rice for a low-carb option, quinoa for extra protein, or even rice noodles. Each will provide a different texture but will still complement the flavors of the chicken and sauce.
- → How spicy is this dish?
The spice level is moderate and can be adjusted to your preference. The heat comes primarily from the sweet chili sauce and optional chili flakes in the marinade, plus the sriracha in the coconut drizzle. To make it milder, reduce or omit the chili flakes and use less sriracha. For more heat, add extra chili flakes or sriracha.