Name: Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ pounds boneless skinless chicken thighs; ½ cup sweet chili sauce; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon brown sugar; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup jasmine rice; 1 ½ cups water; ½ cup full-fat coconut milk; 2 tablespoons fresh lime juice; 1 teaspoon lime zest; ¼ teaspoon salt; 2 tablespoons chopped cilantro (for garnish); 1 lime, cut into wedges

Sweet, savory, tangy, and just the right hint of spice—this Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a burst of flavor in every bite. The tender grilled chicken is glazed in a sticky sweet chili sauce, paired with aromatic jasmine rice, and brightened by a cool, creamy coconut-lime drizzle. It’s the perfect meal when you want comfort with a little tropical flair.

This bowl doesn’t just look stunning with its vibrant garnishes and sauce ribbons; it’s a powerhouse of taste and texture. The caramelized char on the chicken, the creamy sauce dripping over it, and the fresh zing of lime slices make every forkful unforgettable. Whether you’re meal-prepping or impressing guests, this recipe is a weeknight winner.

Preparation Phase & Tools to Use

Before diving into the cooking, make sure your kitchen is set up for success with these key tools:

Cast Iron Grill Pan or Outdoor Grill: Gives the chicken those beautiful char marks and a smoky depth that balances the sweetness of the chili glaze.
Blender or Food Processor: Essential for creating a smooth, emulsified coconut lime drizzle.
Saucepan with Lid: Needed for perfectly steamed jasmine rice, locking in aroma and fluffiness.

Mixing Bowls: For marinating the chicken and mixing the drizzle separately without flavors overlapping.
Sharp Chef’s Knife: For cleanly slicing chicken and garnishes like lime wedges and herbs.

Having the right equipment doesn’t just make the job easier—it ensures that textures and flavors develop exactly how they should.

Ingredients for the Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Boneless Skinless Chicken Thighs: Juicy, flavorful, and perfect for absorbing the sweet chili glaze.
Sweet Chili Sauce: Adds a balanced kick of heat and sweetness to the chicken.
Jasmine Rice: Lightly fragrant and fluffy, a neutral base that lets the bold flavors shine.

Coconut Milk (Full Fat): The creamy base of the drizzle, bringing a rich tropical essence.
Fresh Lime Juice & Zest: Brightens the drizzle and balances the coconut’s richness.
Garlic Powder & Onion Powder: Enhances the depth of flavor in the chicken marinade.

Soy Sauce: Adds umami and helps tenderize the chicken.
Brown Sugar: Helps caramelize the glaze and deepen the flavor.
Chopped Cilantro: For garnish and a pop of herbal freshness.

Lime Wedges: Serve on the side for that extra citrus hit.

How To Make the Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Step 1: Marinate and Grill the Chicken

In a bowl, whisk together sweet chili sauce, soy sauce, brown sugar, garlic powder, and onion powder. Coat the chicken thighs and marinate for at least 30 minutes. Preheat grill or grill pan and cook chicken over medium-high heat until charred and fully cooked, about 6-8 minutes per side.

Step 2: Cook the Jasmine Rice

Rinse rice until the water runs clear. In a saucepan, combine 1 cup of rice with 1 1/2 cups of water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let it rest off-heat, covered, for 5 more minutes.

Step 3: Blend the Coconut Lime Drizzle

In a blender, combine coconut milk, lime juice, lime zest, and a pinch of salt. Blend until smooth and creamy. Chill until ready to serve.

Step 4: Assemble the Bowls

Slice the grilled chicken. Add a bed of jasmine rice to each bowl, top with sliced chicken, and drizzle generously with coconut lime sauce. Garnish with chopped cilantro and lime wedges.

Serving and Storing This Flavor-Packed Bowl

Serve this bowl hot and freshly assembled to enjoy the contrast of warm chicken and rice with the chilled, zesty drizzle. For an added burst of flavor, squeeze fresh lime over the top just before eating. It’s ideal for lunch, dinner, or even a weekend cookout centerpiece.

Store leftovers in airtight containers, keeping the sauce separate to maintain the best texture. Reheat the chicken and rice in the microwave, then drizzle the cold coconut lime sauce over top for a quick and satisfying meal.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can work as a leaner option. Just be careful not to overcook them to keep them juicy.

Is the coconut lime drizzle sweet?

It’s more creamy and tangy than sweet. The coconut milk adds richness, while lime provides brightness. You can sweeten it slightly with honey if desired.

How spicy is the sweet chili glaze?

It has a mild kick. If you’re sensitive to spice, opt for a milder sweet chili sauce. Spice lovers can add crushed red pepper flakes.

Can this dish be made ahead of time?

Absolutely! Grill the chicken and prepare the drizzle up to 2 days in advance. Store separately and assemble fresh.

What can I substitute for jasmine rice?

Basmati rice, cauliflower rice, or brown rice all work well if you want to switch things up or go low-carb.

Can I make this dish dairy-free or gluten-free?

It already is! Just ensure the soy sauce you use is gluten-free, like tamari.

Want More Chicken Bowl Ideas?

If you enjoyed this Sweet Chili Chicken Bowl, check out these other flavor-packed creations:

One-Pan Garlic Herb Chicken with Potatoes & Green Beans for a cozy one-dish wonder.

Chicken Cordon Bleu Casserole if you’re feeling indulgent and crave cheesy layers.
Texas Roadhouse Butter Chicken Skillet for a Southern-inspired skillet dinner.
Smothered Chicken and Rice when you’re in the mood for classic comfort.

Sweet Garlic Chicken in the Crockpot for an effortless slow-cooked option.

And for even more recipes just like this, check out my daily kitchen creations on Pinterest: Life With Olivia.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Let me know in the comments if you made any tweaks! Did you use fresh herbs or spice up the drizzle? Maybe you added pineapple chunks for a tropical touch?

I love seeing how you make these dishes your own. Have questions or suggestions? Leave them below and let’s cook together smarter.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Author: Olivia McKenney

Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

A vibrant and flavorful dish combining grilled sweet chili-glazed chicken with fluffy jasmine rice, topped with a creamy coconut lime drizzle. Perfectly balanced with sweet, spicy, tangy, and creamy notes, this bowl makes a fantastic lunch or dinner that feels like a tropical escape.

Instructions

1. In a mixing bowl, whisk together sweet chili sauce, soy sauce, brown sugar, garlic powder, and onion powder. Add chicken thighs and marinate for at least 30 minutes.

2. Heat grill pan or outdoor grill to medium-high. Grill chicken for 6-8 minutes per side until charred and cooked through. Remove and slice.

3. Rinse jasmine rice until water runs clear. In a saucepan, combine rice and water. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Let it sit off-heat for 5 minutes.

4. In a blender, combine coconut milk, lime juice, lime zest, and salt. Blend until smooth. Chill until ready to serve.

5. Assemble bowls by adding jasmine rice, sliced grilled chicken, and drizzling with the coconut lime sauce. Garnish with cilantro and lime wedges.