Coconut Lime Drizzle Bowl

This sweet chili chicken bowl brings together the perfect balance of sweet, tangy, and spicy flavors in one satisfying meal. The chicken soaks up a mouthwatering marinade while the creamy coconut lime drizzle adds a refreshing finish that ties everything together beautifully.

I first created this bowl during a particularly busy week when I needed something that would provide delicious leftovers. My family was instantly hooked on the combination of flavors, and it's become our go-to meal when we want something that feels special without requiring hours in the kitchen.

• Boneless skinless chicken thighs provide juicy richness that stands up beautifully to grilling without drying out
• Sweet chili sauce forms the foundation of the marinade with its perfect balance of sweetness and mild heat
• Soy sauce adds essential umami depth that enhances all the other flavors
• Sesame oil brings a toasty nutty note that makes the Asian flavors sing
• Fresh ginger and garlic create an aromatic base that permeates the chicken
• Full fat coconut milk creates a luxuriously creamy sauce with tropical undertones
• Fresh lime juice and zest brighten everything with their vibrant citrus notes
• Sriracha adds customizable heat to the drizzle without overwhelming the other flavors
• Jasmine rice provides a fragrant foundation that absorbs all the delicious sauce

How To Make Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Prepare the marinade

Combine sweet chili sauce soy sauce sesame oil minced garlic grated ginger lime juice and optional chili flakes in a medium bowl whisking thoroughly to integrate all flavors. The marinade should have a glossy appearance with visible specks of garlic and ginger. This combination creates the perfect sticky sweet coating that will caramelize beautifully when cooked.

Marinate the chicken

Submerge chicken pieces completely in the marinade ensuring every surface is coated. Press the chicken down into the liquid and turn several times to maximize flavor absorption. Cover tightly and refrigerate for at least 30 minutes though overnight marination will allow the flavors to penetrate more deeply creating much more flavorful results.

Create the coconut lime drizzle

Whisk together coconut milk mayonnaise lime juice lime zest sriracha and salt until completely smooth with no visible streaks. The consistency should be pourable but thick enough to coat the back of a spoon. Taste and adjust with additional lime juice for tanginess or sriracha for heat as desired. Refrigerate until needed to allow flavors to meld and sauce to thicken slightly.

Grill the chicken

Heat your grill or grill pan until quite hot then add the marinated chicken pieces without crowding the surface. Allow to cook undisturbed for 5 to 7 minutes until grill marks develop and the edges begin to caramelize. Flip and continue cooking until the internal temperature reaches 165°F and the exterior has a beautiful charred appearance with sticky glazed edges.

Assemble the bowls

Layer warm fluffy rice as the base in each serving bowl. Slice the rested chicken against the grain into thick strips revealing the juicy interior and place atop the rice. Drizzle generously with the coconut lime sauce allowing it to cascade over both chicken and rice. Finish with fresh cilantro leaves and a wedge of lime placed artfully on the side.

This recipe holds a special place in my heart because it reminds me of a beachside meal I had during a vacation in Thailand. The combination of coconut lime and sweet chili instantly transports me back to that carefree time. I especially love how the coconut milk adds richness without heaviness making this feel like an indulgent meal that's actually quite balanced.

Make It Your Own

This recipe welcomes customization based on what you have available or your dietary preferences. For a lower carb option substitute cauliflower rice for jasmine rice. The coconut lime drizzle still provides plenty of satisfying richness even with this lighter base. If you prefer a vegetarian version substitute the chicken with extra firm tofu or tempeh pressing well before marinating to help it absorb maximum flavor.

The beauty of bowl meals lies in their adaptability. Try adding thinly sliced red bell peppers edamame or mango chunks for additional color texture and nutritional value. The sweet chili marinade works beautifully with all these additions maintaining its starring role while welcoming supporting flavors.

Make Ahead and Storage Tips

The components of this dish store exceptionally well making it perfect for meal preparation. Marinate the chicken up to 24 hours in advance for maximum flavor development. The coconut lime drizzle actually improves after sitting for a few hours as the flavors meld together more fully. Store it separately in an airtight container in the refrigerator for up to 5 days.

For complete meal prep portion the cooked rice chicken and drizzle into individual containers. The assembled bowls will keep for 3 to 4 days refrigerated. When reheating cover the container with a damp paper towel to help rehydrate the rice and prevent the chicken from drying out. Add fresh toppings like cilantro and lime wedges just before serving.

The Perfect Balance of Flavors

What makes this dish truly special is how each component contributes to a perfect flavor balance. The sweet chili marinade provides a foundation of gentle heat and sweetness while the coconut lime drizzle offers cooling creaminess with bright citrus notes. The two sauces complement each other beautifully without competing working together to create something greater than the sum of their parts.

If youre new to cooking with these flavors this recipe serves as an excellent introduction to the characteristic taste profile of Southeast Asian cuisine. The interplay between sweet sour spicy and savory elements creates depth and complexity while remaining approachable and family friendly.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work perfectly in this dish! They're a leaner option, though they cook a bit faster than thighs. To keep them juicy, watch your cooking time carefully—about 4-5 minutes per side until they reach 165°F internally. For extra tenderness, consider pounding them to even thickness before marinating.

→ How can I make this dish vegetarian?

To make a vegetarian version, substitute the chicken with extra-firm tofu or tempeh. Press the tofu for at least 30 minutes to remove excess moisture, then cut into slabs and marinate as you would the chicken. You can also try grilled portobello mushrooms or cauliflower steaks as alternatives that hold up well to the bold marinade.

→ How long does the coconut lime drizzle keep in the refrigerator?

The coconut lime drizzle will keep well in an airtight container in the refrigerator for up to 5 days. It may thicken slightly when chilled, so let it sit at room temperature for 5-10 minutes before serving, or thin with a small splash of water or lime juice if needed.

→ Can I meal prep this dish?

This bowl is perfect for meal prep! Prepare all components and store separately: marinate and grill the chicken, cook the rice, and make the sauce ahead of time. Store in airtight containers in the refrigerator for up to 3-4 days. Keep fresh garnishes separate and add just before eating. Reheat the chicken and rice gently in the microwave, then drizzle with the sauce.

→ What can I substitute for sweet chili sauce?

If you don't have sweet chili sauce, you can make a quick substitute by mixing 3 tablespoons honey or maple syrup with 1 tablespoon sriracha or hot sauce, 1 tablespoon rice vinegar, and 1/2 teaspoon garlic powder. Alternatively, a mixture of apricot jam and hot sauce can provide a similar sweet-spicy balance.

→ What sides pair well with this chicken bowl?

This bowl works beautifully with Asian-inspired sides like a simple cucumber salad with rice vinegar dressing, steamed edamame with sea salt, or a light cabbage slaw with sesame dressing. For a more substantial meal, spring rolls or a small bowl of miso soup would complement the flavors nicely.