Can I use chicken breast instead of thighs?

Absolutely! Just keep an eye on the cook time so it doesn’t dry out.

How spicy is sweet chili sauce?

It’s more sweet than spicy—think gentle heat, not fiery. Want more kick? Add red pepper flakes or sriracha.

Can I make it dairy-free?

Yep! Coconut milk is dairy-free. Just skip the yogurt or mayo add-ins if you're avoiding dairy altogether.

How long do leftovers last?

Stored in the fridge, they’ll stay tasty for 3–4 days. Keep the sauce separate if you want to avoid soggy rice.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Chicken magic recipes

Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is bursting with bold flavor, creamy citrusy goodness, and just the right hint of heat. Perfect for weeknight dinners, this bowl brings together juicy marinated chicken, fluffy jasmine rice, and a cooling drizzle for a meal that’s as satisfying as it is simple.

Ingredients

Scale

For the Chicken & Marinade:

1½ lbs boneless skinless chicken thighs
⅓ cup sweet chili sauce
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp lime juice

For the Coconut Lime Drizzle:

½ cup coconut milk
1 tbsp lime juice
1 tbsp sweet chili sauce
Pinch of salt
(Optional) 1 tbsp mayo or Greek yogurt for extra creaminess

For the Bowl:

2 cups cooked white jasmine rice
¼ cup chopped fresh cilantro
2 green onions, sliced
Crushed red pepper flakes (optional)
Lime slices, for garnish
Chopped cucumbers or greens (optional)

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Instructions

Marinate the Chicken:
In a bowl, mix sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken thighs, toss to coat, and let marinate for at least 30 minutes (or overnight for max flavor).
Make the Coconut Lime Drizzle:
In a small bowl, whisk together coconut milk, lime juice, sweet chili sauce, and salt. For extra richness, stir in mayo or Greek yogurt. Chill while you cook the chicken.
Cook the Chicken:
Heat a skillet or grill pan over medium-high. Add a bit of oil, then cook chicken thighs for 5–6 minutes per side, until charred and cooked through. Let rest for a few minutes, then slice.
Assemble the Bowl:
Add warm rice to your bowl. Top with sliced chicken, drizzle generously with the coconut lime sauce, and garnish with cilantro, green onion, and crushed red pepper if desired. Add lime slices for squeezing and enjoy hot.

Notes

You can swap chicken thighs for chicken breasts—just reduce cooking time slightly.
Make it spicier by adding Sriracha or extra red pepper flakes to the drizzle.
Store leftovers in the fridge for up to 3 days. Keep sauce and rice separate for best texture.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Grilled or Pan-Seared
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
Sugar: 8 g
Sodium: 790 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg