Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish combining tender marinated chicken grilled to perfection, served over warm rice or quinoa, and topped with a creamy, tangy coconut lime drizzle. Ideal for a quick weeknight meal, the recipe balances spicy, sweet, and citrusy notes for a satisfying and wholesome dinner.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1/2 cup sweet chili sauce
- 2 tbsp brown sugar
- Juice of 2 limes
- 1/4 cup low-sodium soy sauce
Drizzle and Serving
- 1/2 cup full-fat coconut milk
- 3 cups cooked rice or quinoa
Instructions
- Prepare Ingredients: Gather all ingredients and mince the garlic cloves finely to ensure even distribution of flavor in the marinade.
- Marinate Chicken: In a large bowl, combine sweet chili sauce, soy sauce, brown sugar, minced garlic, and lime juice. Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
- Cook Chicken: Preheat your grill or a heavy skillet over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), ensuring it is cooked thoroughly but still juicy.
- Make Coconut Lime Drizzle: While the chicken cooks, whisk together the full-fat coconut milk with the remaining lime juice in a small bowl until smooth and well combined.
- Assemble Bowls: Place warm cooked rice or quinoa into bowls. Slice the cooked chicken breasts and arrange them on top of the grains. Generously drizzle the coconut lime mixture over the chicken and rice, adding a creamy and refreshing finish to the dish. Serve immediately.
Notes
- Marinating the chicken for longer than 30 minutes will deepen the flavor, but avoid exceeding 4 hours to prevent the lime juice from breaking down the meat texture too much.
- You can substitute quinoa for rice to add a boost of protein and fiber.
- If you prefer a spicier dish, add chili flakes or hot sauce to the marinade.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- The coconut lime drizzle can be prepared ahead and refrigerated; whisk well before serving if separated.
