Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Succulent, flame-grilled chicken skewers with a deep caramelized char sit proudly atop a bed of fluffy white rice, bursting with flavor. Each bite is a delightful balance of sweet heat and zesty brightness, thanks to the velvety coconut lime drizzle cascading generously over the top. The combination of crispy edges, tender meat, and creamy, tangy sauce transforms a simple bowl into a next-level dining experience that’s perfect for busy weeknights or impressing guests.

The vibrant limes tucked into the bowl offer a fresh citrus pop, enhancing the already dazzling layers of flavor. Garnished with fresh chopped cilantro and an extra drizzle of sweet chili sauce, the Sweet Chili Chicken Bowl with Coconut Lime Drizzle promises a restaurant-quality meal that feels luxurious yet is surprisingly easy to recreate at home.

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Ingredients for Sweet Chili Chicken Bowl with Coconut Lime Drizzle

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into strips
• ½ cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• Skewers (if using wooden, soak them in water for 30 minutes)

For the Coconut Lime Drizzle:

• ½ cup coconut milk (full-fat for creaminess)
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon mayonnaise
• ½ teaspoon red pepper flakes (optional for heat)
• Pinch of salt

For Assembly:

• 2 cups cooked jasmine rice or basmati rice
• Fresh lime wedges
• Fresh cilantro, chopped
• Extra sweet chili sauce for drizzling

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Step 1: Marinate the Chicken

In a large bowl, combine the sweet chili sauce, soy sauce, honey, garlic powder, paprika, and black pepper. Add the chicken strips and toss until fully coated. Cover and let marinate for at least 30 minutes in the refrigerator — or up to overnight for maximum flavor.

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Step 2: Prepare the Coconut Lime Drizzle

While the chicken is marinating, whisk together the coconut milk, fresh lime juice, honey, mayonnaise, red pepper flakes (if using), and a pinch of salt in a small bowl. Cover and refrigerate until ready to serve. This sauce will slightly thicken as it chills, making it even more luscious.

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Step 3: Grill the Chicken

Preheat your grill, grill pan, or stovetop skillet over medium-high heat. Thread the marinated chicken strips onto skewers if desired. Grill the chicken for 4–5 minutes on each side, or until beautifully charred and cooked through. The edges should get deliciously crispy while the inside remains juicy.

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Step 4: Assemble the Bowls

Spoon fluffy jasmine or basmati rice into bowls. Lay the hot, grilled chicken skewers over the rice. Generously drizzle with the coconut lime sauce, add extra sweet chili sauce if you like it saucier, and sprinkle with chopped fresh cilantro. Tuck in a few lime wedges for that irresistible fresh squeeze right before eating.

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Step 5: Serve and Enjoy

Serve the bowls immediately while the chicken is sizzling hot and the sauces are dripping over the rice. The vibrant, bold flavors are guaranteed to make every bite unforgettable!

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Storage Instructions

To store your Sweet Chili Chicken Bowl with Coconut Lime Drizzle, let any leftovers cool to room temperature first. Transfer the chicken, rice, and sauce into separate airtight containers for best results. Refrigerate for up to 4 days.

When reheating, gently warm the chicken and rice in the microwave or on the stovetop. Stir a splash of water into the rice to help restore its fluffiness. Drizzle the coconut lime sauce fresh after reheating rather than warming it up, to preserve its bright, tangy flavor. Freezing is not recommended, as the coconut drizzle may separate and lose its smooth texture.

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Estimated Nutrition

Note: These values are estimates per serving (assuming 4 servings total).

• Calories: 510
• Protein: 36g
• Fat: 22g
• Carbohydrates: 45g
• Sugar: 14g
• Fiber: 2g
• Sodium: 720mg

The bowl is high in protein thanks to the chicken, with a satisfying balance of fats from the coconut drizzle, making it perfect for a hearty, flavorful meal.

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Frequently Asked Questions

### How spicy is this Sweet Chili Chicken Bowl?

The spice level is mild to medium depending on your sweet chili sauce. You can adjust by adding or omitting the red pepper flakes in the drizzle.

### Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works just as well — just be cautious not to overcook it so it stays juicy.

### Is there a substitute for coconut milk?

Yes! You can use Greek yogurt mixed with a little lime juice for a tangy, creamy alternative.

### What type of rice works best?

Jasmine rice or basmati rice are ideal due to their fragrant, fluffy texture, but brown rice can also be used for a healthier option.

### Can I cook the chicken without skewers?

Of course. Simply grill or pan-sear the marinated chicken strips directly without skewers.

### How do I make it gluten-free?

Use a gluten-free soy sauce or tamari instead of regular soy sauce to make the entire dish gluten-free.

### Can I prepare the sauce ahead of time?

Definitely! The coconut lime drizzle can be made up to 3 days ahead and stored covered in the refrigerator.

### What toppings can I add for extra texture?

Add crushed peanuts, sliced cucumbers, or shredded carrots for a satisfying crunch!

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