Smoky, spicy, creamy, and fresh—this Chili Chicken Bowl with Coconut Lime Drizzle is the kind of dish that wakes up all your senses. The char-grilled chicken is kissed with chili heat and paired with fluffy white rice, while the drizzle of coconut milk, lime, and a hint of sweetness cools everything down in the most luxurious way. Every bite is a perfect balance of zingy citrus and rich, savory depth.

This bowl is ideal for a weeknight dinner that feels a little special without taking hours to make. It’s simple enough for beginners, yet impressive enough to serve to guests who appreciate bold flavors and vibrant presentation. The best part? It’s customizable—pile on the veggies, adjust the chili heat to your taste, or swap the rice for quinoa for a nutrient boost.

What Kind of Chicken Works Best?

For this recipe, boneless, skinless chicken thighs or breasts both work beautifully. Thighs stay juicier and have a richer flavor, while breasts give you leaner results. The key is marinating the chicken long enough to let the chili, garlic, and citrus flavors soak in. Grilling or searing at high heat locks in the juices and gives those irresistible char marks.

Ingredients for the Chili Chicken Bowl with Coconut Lime Drizzle

Chicken – The star of the dish, carrying all those smoky chili flavors.
Chili paste or powder – Brings the heat and color.
Garlic – Adds depth and savoriness.
Soy sauce – For umami and seasoning.
Honey or brown sugar – Balances the spice with a touch of sweetness.
Coconut milk – Forms the creamy base for the drizzle.
Fresh lime juice and zest – Cuts through the richness with brightness.
Cooked rice – A neutral, fluffy base that soaks up all the sauce.
Fresh cilantro – A fragrant herbal finish.
Lime wedges – Extra punch of citrus at the table.

How To Make the Chili Chicken Bowl with Coconut Lime Drizzle

Step 1: Marinate the Chicken

In a medium bowl, combine chili paste or powder, minced garlic, soy sauce, and honey. Add the chicken, turning to coat evenly. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.

Step 2: Prepare the Coconut Lime Drizzle

In a small bowl, whisk together coconut milk, fresh lime juice, lime zest, and a pinch of salt. Adjust lime and salt to taste, then set aside to let the flavors meld.

Step 3: Cook the Chicken

Heat a grill pan or outdoor grill to medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and you have nice char marks. Remove from heat and let rest for a few minutes before slicing.

Step 4: Assemble the Bowls

Divide cooked rice between serving bowls. Arrange the sliced chicken on top, drizzle generously with the coconut lime sauce, and sprinkle with fresh cilantro. Serve with lime wedges for squeezing over.

Step 5: Add Optional Extras

For a more colorful and nutritious bowl, top with avocado slices, grilled vegetables, or pickled onions. Adjust chili drizzle for extra heat if you like it spicy.

Serving and Storing the Chili Chicken Bowl

Serve this bowl warm right after assembly to enjoy the contrast of hot, smoky chicken and cool, creamy drizzle. If you have leftovers, store the chicken, rice, and sauce separately in airtight containers. The chicken will keep for up to 3 days in the refrigerator, and the drizzle stays fresh for about the same time. Reheat the chicken gently to avoid drying it out, and refresh the drizzle with a squeeze of lime before serving.

Frequently Asked Questions

Can I use chicken wings or drumsticks instead of thighs or breasts?

Yes! Adjust the cooking time based on the cut—wings and drumsticks will take longer to cook through.

What type of rice works best?

Jasmine rice or basmati rice are excellent for soaking up the sauce, but brown rice or quinoa are great healthier alternatives.

Can I make this dairy-free and gluten-free?

It already is dairy-free thanks to the coconut milk, and you can make it gluten-free by using tamari instead of soy sauce.

How spicy is this dish?

The heat level depends on your chili paste or powder—use less for mild heat or more for a fiery kick.

Can I meal-prep this recipe?

Yes. Store the components separately and assemble just before eating to keep textures and flavors fresh.

Want More Savory Bowl Ideas?

If you love this Chili Chicken Bowl with Coconut Lime Drizzle, you might also enjoy these flavor-packed recipes from Life with Jam:

Easy Thai Red Curry Dumpling Soup for a warming, fragrant dinner.
Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce for another fresh, high-protein option.
Tasty Pineapple Chicken and Rice for a sweet-and-savory tropical twist.
Healthy Lemon Butter Baked Cod for a light yet flavorful seafood meal.
Fried Cabbage with Shrimp & Sausage if you’re craving something hearty with a Southern touch.

📌 Save this recipe to your Pinterest dinner board so it’s ready whenever you need a quick, bold-flavored meal.

If you make this Chili Chicken Bowl with Coconut Lime Drizzle, I’d love to hear how it turned out! Did you grill the chicken outdoors or use a stovetop pan? Did you play up the spice or keep it mild? Share your tweaks and tips in the comments—we can all inspire each other.

For even more recipe inspiration, check out my Pinterest page, Life with Jam where I share my daily creations.

Chili Chicken Bowl with Coconut Lime Drizzle

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavor-packed meal that balances the heat of chili-seasoned chicken with the cool, creamy freshness of coconut and lime. Perfect for busy weeknights or meal prepping, this dish delivers a burst of tropical zest in every bite.