I love a bowl that brings sweet, spicy, and citrusy flavors together in one satisfying meal. This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is exactly that kind of dinner – tender chicken glazed in sticky chili sauce, fluffy jasmine rice, and a tropical drizzle that ties it all together. I first made this after craving the sweet chili wings from my favorite Thai spot in downtown Denver, and I knew I had to create a dinner bowl version at home. The coconut lime drizzle was my addition – it balances the heat from the chili sauce and adds a creamy richness that makes every bite exciting.
Table of Contents
Ingredients for Sweet Chili Chicken Bowl with Coconut Lime Drizzle
I always reach for boneless skinless chicken thighs when making this recipe – they stay incredibly juicy and absorb the marinade beautifully. For the sweet chili sauce, I’ve tested several brands and Mae Ploy has the best balance of heat and sweetness for this dish. Fresh ginger and garlic make all the difference here, so skip the jarred versions if you can.
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce (Mae Ploy or Thai Kitchen work great)
- 2 tablespoons soy sauce
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated) – I use a microplane for the best texture
- 2 tablespoons lime juice (divided: 1 tbsp for marinade, 1 tbsp for drizzle)
- 1/2 cup coconut milk (full-fat creates the creamiest drizzle)
- 1 tablespoon honey
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
- 1/4 teaspoon chili flakes (optional for extra heat)
Step-by-Step Instructions
I recommend marinating the chicken for at least 30 minutes to let those flavors really soak in, though 2 hours gives even better results. On busy nights, I marinate the chicken the night before so it’s ready to cook when I get home.
Step 1: In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and 1 tablespoon lime juice until well combined. Add the chicken and toss to coat every piece evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 2: Heat a grill pan or skillet over medium-high heat until hot. Remove chicken from marinade, allowing excess to drip off (discard the used marinade – don’t reuse it for food safety). Cook for 5-7 minutes per side (breasts may need 6-8 minutes if thick) until the chicken develops a beautiful caramelized crust and reaches an internal temperature of 165°F on a meat thermometer. The marinade will create a sticky glaze as it cooks. Let the chicken rest for 5 minutes before slicing to keep the juices inside.
Step 3: While the chicken rests, prepare the coconut lime drizzle. In a small saucepan, combine the coconut milk, honey, and remaining 1 tablespoon lime juice. Bring to a gentle simmer over low heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. If your drizzle looks grainy or separated, it got too hot – just whisk in a tablespoon of cold coconut milk to bring it back together. Remove from heat and let it cool for a few minutes.
Step 4: Cook jasmine rice according to package instructions (usually about 15-20 minutes), then fluff with a fork to keep it light and fluffy. You’ll need about 2 cups of cooked rice total.
Step 5: Slice the rested chicken into strips and divide the rice among 4 serving bowls (about 1/2 cup per bowl). Arrange sliced chicken over the rice. Drizzle 2-3 tablespoons of the coconut lime sauce over each bowl, then garnish with fresh cilantro, lime wedges, and chili flakes if using. Serve warm and enjoy every flavorful bite.
Perfect Pairings for Sweet Chili Chicken Bowl
This bowl is a complete meal on its own, but adding a few sides can round out the flavors and textures beautifully.
Stir-Fried Bok Choy: The mild, slightly sweet flavor of bok choy complements the spicy-sweet chicken perfectly while adding a crisp, fresh texture that contrasts nicely with the tender rice. Try this simple Chicken with Mixed Vegetable Stir Fry technique for perfectly cooked greens.
Steamed Broccoli: Simple steamed broccoli provides a nutritious boost and helps balance the richness of the coconut drizzle with its earthy flavor and satisfying crunch.
Cucumber Salad: A cool, tangy cucumber salad with rice vinegar and sesame seeds cuts through the richness of the bowl and offers a refreshing contrast to the warm, savory chicken. The Thai Drunken Noodles recipe includes a great cucumber salad variation.
Snap Peas: Lightly sautéed snap peas add a sweet crunch and bright green color that makes the meal feel more complete and vibrant.
Edamame: Steamed edamame sprinkled with sea salt adds extra protein and a fun finger-food element. For another high-protein Asian-inspired option, check out the Korean Ground Beef Bowl.
Storage & Serving Tips
Store the chicken, rice, and coconut lime drizzle separately in airtight containers in the refrigerator at 40°F or below for up to 4 days. I recommend keeping the drizzle separate to maintain its creamy texture – it can thicken when chilled, so just warm it gently before serving.
For reheating, warm the chicken and rice in the microwave or on the stovetop over medium heat until heated through (internal temperature should reach 165°F). Add a splash of water to the rice if it seems dry. Drizzle the coconut lime sauce over the top just before serving for the best flavor and presentation.
This bowl is incredibly versatile. Try it over cauliflower rice for a low-carb option, swap the chicken for tofu or shrimp, or add extra veggies like bell peppers and snap peas for more color and nutrition. Leftovers make fantastic meal prep lunches throughout the week. For another delicious bowl option, try the Bang Bang Chicken Bowl or Street Corn Chicken Rice Bowl.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, but I recommend pounding them to an even thickness (about 3/4 inch) before marinating to prevent dry spots. Thighs are naturally juicier, but breasts are a great leaner option.
How can I make this recipe gluten-free?
Simply swap the soy sauce for tamari or a certified gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free. Just double-check your sweet chili sauce label to ensure it doesn’t contain any wheat-based ingredients.
Can I make the coconut lime drizzle ahead of time?
Yes! The drizzle can be made up to 3 days in advance and stored in the refrigerator in an airtight container. Just reheat it gently on the stovetop or in the microwave before serving, adding a splash of coconut milk or water if it’s too thick.
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Ingredients
Equipment
Method
- In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and 1 tablespoon lime juice until well combined. Add chicken and toss to coat every piece evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- Heat a grill pan or skillet over medium-high heat until hot. Remove chicken from marinade, allowing excess to drip off (discard the used marinade). Cook for 5-7 minutes per side (breasts may need 6-8 minutes if thick) until the chicken develops a caramelized crust and reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing.
- While the chicken rests, prepare the coconut lime drizzle. In a small saucepan, combine the coconut milk, honey, and remaining 1 tablespoon lime juice. Bring to a gentle simmer over low heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let it cool for a few minutes.
- Cook jasmine rice according to package instructions (usually about 15-20 minutes), then fluff with a fork.
- Slice the rested chicken into strips and divide the rice among 4 serving bowls. Arrange sliced chicken over the rice. Drizzle 2-3 tablespoons of the coconut lime sauce over each bowl, then garnish with fresh cilantro, lime wedges, and chili flakes if using. Serve warm.
