The Chili Chicken Bowl with Coconut Lime Drizzle is a total flavor explosion in every bite. Think tender grilled chicken, marinated to perfection with bold spices and charred for just the right touch of smokiness. It sits on a bed of fluffy rice, soaked with the zesty, creamy drizzle of coconut milk and fresh lime juice. Add a pop of lime wedges, a scatter of chopped cilantro, and a little extra heat if you’re into that—and you’ve got a meal that hits all the right notes.

This bowl is more than just dinner; it’s an experience. Whether you’re cooking to impress or meal-prepping for the week, this dish brings together a balance of heat, citrus, and savory goodness. It’s satisfying, easy to customize, and looks gorgeous in the bowl—just ask Instagram.

Preparation Phase & Tools to Use

To make this Chili Chicken Bowl a seamless success, having the right tools is half the battle. Here’s what you’ll want to pull out:

Grill pan or outdoor grill: To achieve that juicy charred chicken with smoky notes. A nonstick grill pan works great indoors.
Mixing bowls: You’ll need a few sizes for marinating the chicken and mixing the coconut lime drizzle.
Whisk: For blending the sauce so it emulsifies beautifully without separating.

Sharp chef’s knife: Essential for slicing the grilled chicken and chopping herbs cleanly.
Rice cooker or saucepan: Whether you’re team jasmine, basmati, or sticky rice, cook it perfectly to serve as the base.

Each of these tools helps bring texture and precision to your bowl—from the seared edges on the chicken to the silky smooth drizzle and fluffy rice underneath.

Ingredients for the Chili Chicken Bowl with Coconut Lime Drizzle

Here’s a breakdown of what makes this bowl taste so unforgettable:

Boneless skinless chicken thighs: These are juicier than chicken breasts and absorb marinade deeply, giving your bowl bold, savory bites.
Chili paste or sriracha: For a punch of heat and complex spice that lingers pleasantly.

Soy sauce: Adds a rich umami backdrop that balances the brightness of the lime.
Garlic (minced): Brings an aromatic edge and depth to the chicken marinade.
Ginger (grated): Offers warmth and zing, pairing perfectly with the coconut and lime.

Coconut milk (full fat): The base of the drizzle—its creamy richness balances the chili heat.
Fresh lime juice: Cuts through the fat and brightens everything up.
Honey or brown sugar: A touch of sweetness that balances spice and acidity.

Cooked white rice: A neutral, comforting base to soak up all the flavors.
Fresh cilantro: For a fragrant garnish and pop of color.
Lime wedges: Optional but ideal for a squeeze of citrus at the end.

How To Make the Chili Chicken Bowl with Coconut Lime Drizzle

Step 1: Marinate the Chicken

Combine chicken thighs, chili paste, soy sauce, garlic, ginger, and a splash of lime juice in a bowl. Mix well to coat and refrigerate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Grill to Perfection

Heat your grill pan or outdoor grill to medium-high. Grill the chicken until fully cooked and slightly charred—about 5–6 minutes per side. Let rest before slicing.

Step 3: Cook the Rice

While the chicken grills, cook your preferred rice according to the package instructions. Fluff it with a fork and set aside.

Step 4: Make the Coconut Lime Drizzle

In a separate bowl, whisk together coconut milk, lime juice, honey, and a pinch of salt until smooth and emulsified. Chill until ready to serve.

Step 5: Assemble the Bowl

Layer rice into bowls, top with grilled sliced chicken, and drizzle generously with the coconut lime sauce. Finish with cilantro and lime wedges.

Best Way to Serve and Store Your Chili Chicken Bowl

Serve your Chili Chicken Bowl hot and fresh, right after assembling. For extra presentation points, drizzle the coconut lime sauce last and let it cascade down the chicken just before serving. It’s a dish that thrives on contrast—warm rice and grilled meat paired with a cool, zesty drizzle.

If meal prepping, store components separately. Keep the grilled chicken, rice, and sauce in individual airtight containers. They’ll last up to 4 days in the fridge. Reheat the chicken and rice together, then add the sauce cold or warmed—your choice.

This recipe also freezes well: portion out rice and chicken into freezer-safe containers (minus the drizzle), then thaw and reheat before dressing with fresh sauce.

Frequently Asked Questions

How spicy is this recipe?

The heat level is customizable. Use less chili paste for a milder bowl, or spice it up with extra sriracha or red chili flakes.

Can I use chicken breast instead of thighs?

Yes, but keep in mind that thighs are juicier and more forgiving on the grill. If using breast, don’t overcook—dryness creeps in fast.

Is this drizzle dairy-free?

It sure is! Coconut milk makes this creamy without a hint of dairy, making it great for lactose-sensitive eaters.

What type of rice works best?

Jasmine or basmati are both excellent for their aromatic and fluffy texture. You could even try cauliflower rice for a low-carb swap.

Can I make this vegetarian?

Absolutely—substitute the chicken with grilled tofu or tempeh, and use the same marinade and drizzle.

Does the sauce thicken over time?

It does slightly when refrigerated. Just give it a quick stir or bring to room temp before serving to get it creamy again.

Want More Chicken Bowl Ideas?

If you enjoyed this Chili Chicken Bowl with Coconut Lime Drizzle, check out some of these crave-worthy dishes next:

Sweet Garlic Chicken in the Crockpot for a slow-cooked comfort classic.
Texas Roadhouse Butter Chicken Skillet when you want a restaurant-style meal at home.
One Pan Sticky Teriyaki BBQ Chicken Rice for a flavorful Asian-inspired favorite.

Creamy Garlic Butter Chicken Rotini if pasta’s calling your name.
Smothered Chicken and Rice for another hearty rice bowl option.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Follow me on Pinterest at Life With Olivia

And let me know in the comments how yours turned out. Did you go extra spicy? Did you add veggies like grilled bell peppers or avocado?

I love seeing how you personalize these bowls. Questions welcome too—let’s make dinner exciting together!

Chili Chicken Bowl with Coconut Lime Drizzle

Author: Olivia McKenney

Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Chili Chicken Bowl with Coconut Lime Drizzle delivers bold, balanced flavors in every bite. Juicy grilled chicken seasoned with chili, garlic, and lime sits on a bed of fluffy rice, finished with a creamy coconut drizzle and fresh herbs. Perfect for quick weeknight dinners or meal prep, this recipe is both satisfying and vibrant.

Instructions

1. In a mixing bowl, combine chicken thighs, chili paste, soy sauce, garlic, ginger, and 1 tablespoon lime juice. Mix to coat and marinate for at least 30 minutes or overnight.

2. Preheat a grill pan or outdoor grill to medium-high heat. Grill chicken for 5–6 minutes per side until cooked through and slightly charred. Let rest, then slice.

3. Cook rice according to package directions. Fluff with a fork and set aside.

4. In a separate bowl, whisk together coconut milk, remaining lime juice, honey, and a pinch of salt until smooth. Chill until ready to use.

5. Assemble bowls with a base of rice, topped with sliced chicken. Drizzle coconut lime sauce over the top, garnish with cilantro and lime wedges, and serve.