Sweet Chili Chicken Bowl (Print)
Grilled chicken in sweet chili sauce topped with creamy coconut-lime drizzle, served over fragrant jasmine rice with fresh garnishes.
# Ingredients:
→ Chicken Marinade
01 -
1.5 kg boneless, skinless chicken thighs or breasts
02 -
80 ml sweet chili sauce
03 -
30 ml soy sauce
04 -
15 ml sesame oil
05 -
2 garlic cloves, minced
06 -
5 g fresh ginger, grated
07 -
15 ml lime juice
08 -
2 g chili flakes (optional)
→ Coconut Lime Drizzle
09 -
120 ml full-fat canned coconut milk
10 -
30 ml mayonnaise
11 -
15 ml lime juice
12 -
5 g lime zest
13 -
15 ml sriracha or chili garlic sauce
14 -
1 g salt
→ Bowl Assembly
15 -
400 g cooked jasmine or basmati rice
16 -
Fresh cilantro, chopped
17 -
Lime wedges, for garnish
18 -
Green onions, sliced (optional)
19 -
Carrots, shredded (optional)
20 -
Cucumber, sliced (optional)
21 -
Avocado, sliced (optional)
# Directions:
01 -
In a medium bowl, combine sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes. Add chicken and toss well to coat. Cover and refrigerate for at least 30 minutes, or overnight for more intense flavor.
02 -
Whisk together coconut milk, mayonnaise, lime juice, lime zest, sriracha, and salt until smooth. Adjust seasoning to taste. Cover and refrigerate until ready to use—it will thicken slightly while chilling.
03 -
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the surface. Grill marinated chicken for 5-7 minutes per side until charred and cooked through (internal temperature of 74°C). Transfer to a plate and rest for 5 minutes before slicing.
04 -
While the chicken rests, ensure rice is cooked according to package instructions if not already done. Fluff with a fork and divide evenly between serving bowls.
05 -
Top the rice with sliced grilled chicken. Drizzle generously with the coconut lime sauce. Garnish with chopped cilantro and lime wedges. Add any optional toppings like green onions, shredded carrots, cucumber, or avocado for extra texture and freshness.
06 -
Serve immediately while warm. This dish remains flavorful when packed for lunch the following day.
# Notes:
01 -
Chicken thighs tend to stay juicier and are more forgiving on the grill than breasts
02 -
For a vegetarian version, substitute chicken with grilled tofu or tempeh, pressing out excess moisture before marinating
03 -
Shake coconut milk can well before measuring as cream often separates at the top
04 -
Alternative grains include brown rice, quinoa, or cauliflower rice for lower carb options
05 -
Adjust the spice level of the drizzle by varying the amount of sriracha
06 -
Both the sauce and marinade can be prepared 1-2 days in advance and stored in airtight containers