Sweet Chili Chicken Bowl with Coconut Lime Drizzle (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5 lbs boneless skinless chicken thighs
02 -
1/2 cup sweet chili sauce (plus extra for drizzle)
03 -
1 tbsp soy sauce
04 -
2 cloves garlic, minced
05 -
1 tsp fresh ginger, grated
06 -
Juice of 1 lime (plus extra wedges for garnish)
→ Coconut Lime Drizzle
07 -
1/2 cup full-fat coconut milk
08 -
1 tsp chili sauce or sriracha (optional, for drizzle heat)
→ Bowl Assembly
09 -
3 cups cooked jasmine rice
10 -
1/4 cup chopped fresh cilantro
11 -
2 green onions, chopped
12 -
Crushed red pepper (optional)
13 -
Salt to taste
14 -
Olive oil for cooking
# Instructions:
01 -
In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and marinate for at least 30 minutes.
02 -
In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Chill until ready to use.
03 -
Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken thighs for 5–6 minutes per side, or until fully cooked and caramelized. Let rest, then slice.
04 -
Assemble bowls by adding jasmine rice, topping with sliced chicken, and drizzling with coconut lime sauce.
05 -
Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.