Dinner

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

ByZoe Lane November 9, 2025November 9, 2025

Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful meal that combines tender, caramelized chicken with fragrant jasmine rice and a zesty coconut sauce. It’s perfect for a quick weeknight dinner that feels both comforting and fresh.

The image shows a white bowl filled with three main layers: the bottom layer is fluffy white rice spread evenly, topped by a row of grilled chicken pieces with a dark brown charred glaze, arranged in the center. To one side of the chicken, there is a small pile of finely chopped red and green vegetables, likely tomatoes and green onions. Two lime wedges with light green flesh sit on the edge of the bowl. On the opposite side, a metal cup is held above the bowl by a woman's hand, pouring creamy, light brown sauce with visible seasoning specks onto the chicken. The bowl rests 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
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 chicken thighs in a shallow dish and add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Marinate for 20 minutes or up to 2 hours for more flavor.
Step 2: Rinse jasmine rice under cold water until the water 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. Pour in the leftover marinade and let it bubble until thickened, coating the chicken.
Step 4: In a small bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust lime juice as desired for brightness.
Step 5: To assemble, divide the cooked jasmine rice between bowls. Top with the caramelized chicken, diced tomatoes, and chopped green onions.
Step 6: Drizzle the coconut lime sauce over the bowls and garnish with sesame seeds and lime wedges if using. Serve immediately and enjoy.

Tips & Variations

For extra crunch, add sliced cucumber or toasted cashews to your bowl.
Swap chicken thighs for chicken breasts if you prefer leaner meat, but watch cooking time to prevent drying out.
Use brown jasmine rice for a nuttier flavor and more fiber, adjusting cooking time accordingly.
Marinate the chicken overnight for even deeper flavor penetration.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave and warm the rice separately. Add fresh coconut lime drizzle before serving to keep the sauce fresh and bright.

How to Serve

A white bowl filled with a base layer of white rice, topped with a neatly arranged row of dark brown charred grilled chicken slices, sprinkled with chopped green onions. On one side of the bowl, there is a small portion of chopped red and green pico de gallo, and on the other side, two bright green lime wedges. A metal cup with a creamy light brown sauce is tilted, pouring the sauce over the chicken and rice, with some sauce spilling onto the white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, you can substitute jasmine rice with basmati, brown rice, or even quinoa for a different texture and flavor. Adjust cooking times as needed.

Is the coconut lime drizzle sweet or tangy?

The drizzle is lightly tangy with a subtle sweetness from the coconut milk, balanced by fresh lime juice to brighten the flavors.

Zoe Lane