Name: Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs boneless skinless chicken thighs or breasts; 1/3 cup sweet chili sauce; 2 tablespoons soy sauce; 2 cloves garlic minced; 1 tablespoon fresh ginger grated; 1 tablespoon lime juice; 1/2 cup coconut milk; 1 tablespoon honey; 2 cups cooked jasmine rice; 1/4 cup fresh cilantro chopped; 1 lime cut into wedges; 1/4 teaspoon chili flakes optional

A perfect blend of bold, creamy, spicy, and tangy—this Sweet Chili Chicken Bowl with Coconut Lime Drizzle is an absolute flavor bomb. Grilled to smoky perfection, the tender chicken gets its heat and sweetness from a sticky sweet chili glaze, balanced by the cool, citrusy richness of a coconut-lime drizzle. Served over fluffy jasmine rice with a splash of fresh lime juice, it’s the kind of meal that satisfies all your cravings in one bite.

Whether you’re in the mood for something cozy yet tropical or you’re looking to spice up your weekly dinner rotation, this bowl brings both comfort and flair. It’s easy enough for a weeknight dinner but impressive enough to serve guests. And the drizzle? That sauce might just become your new obsession.

What Kind of Chicken Works Best for This Bowl?

Boneless, skinless chicken thighs are your best bet here. They stay juicy, char beautifully on a hot grill or pan, and absorb the sweet chili glaze like a dream. Chicken breasts can also work if you prefer a leaner option—just be sure not to overcook them.

For a vegetarian option, grilled tofu or cauliflower steaks would be delicious with the same marinade and drizzle.

Ingredients for the Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Chicken Thighs or Breasts – The protein base of this dish, perfect for marinating and grilling.

Sweet Chili Sauce – Brings that sticky-sweet heat to the chicken.

Soy Sauce – Adds depth and umami to the marinade.

Garlic & Ginger – Fresh, aromatic, and essential for building flavor.

Lime Juice – For brightness in both the chicken marinade and the coconut drizzle.

Coconut Milk – Forms the base of the creamy drizzle, mellowing the heat.

Honey – Sweetens and balances the tanginess in the sauce.

Jasmine Rice – The fluffy, fragrant bed for your spicy-sweet chicken.

Fresh Cilantro – Adds a pop of green and a fresh finish.

Lime Wedges – For squeezing over just before serving.

Chili Flakes (Optional) – Kick up the heat if you like it spicier.

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

Step 1: Marinate the Chicken

In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Add the chicken thighs and toss to coat. Let them marinate for at least 30 minutes or up to 2 hours in the fridge.

Step 2: Grill or Sear the Chicken

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes per side until caramelized and cooked through. Let it rest for 5 minutes, then slice into strips.

Step 3: Make the Coconut Lime Drizzle

In a small saucepan, combine coconut milk, honey, and lime juice. Simmer over low heat for 5-7 minutes until slightly thickened. Remove from heat and let cool slightly. For a thinner drizzle, add a splash of water.

Step 4: Cook the Jasmine Rice

While the chicken cooks, prepare jasmine rice according to package instructions. Fluff with a fork and keep warm.

Step 5: Assemble the Bowls

Scoop jasmine rice into serving bowls. Top with sliced chicken, a generous drizzle of the coconut lime sauce, fresh cilantro, lime wedges, and a sprinkle of chili flakes if desired.

How to Serve and Store Your Sweet Chili Chicken Bowl

Serve these bowls fresh and hot for maximum flavor. Garnish with lime wedges and extra cilantro right before eating to brighten everything up. A side of steamed or stir-fried veggies like bok choy, broccoli, or snap peas makes this a complete meal.

If you’re prepping ahead, store the chicken, rice, and sauce separately in airtight containers in the fridge for up to 4 days. Reheat gently in the microwave or stovetop, and drizzle the coconut lime sauce just before serving to maintain its creamy texture.

Freezing? The grilled chicken freezes beautifully for up to 2 months. The coconut drizzle, however, is best made fresh.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Use tamari or a gluten-free soy sauce to keep this recipe gluten-free. Always double-check the ingredients on your sweet chili sauce, too.

Can I make this ahead of time?

Absolutely. Prep the chicken and sauce up to 3 days in advance and store them separately. Cook the rice fresh for best texture.

Is this spicy?

It has a mild to moderate kick, thanks to the sweet chili sauce. You can increase the heat with chili flakes or hot sauce, or dial it back by adding more coconut milk.

Can I bake the chicken instead of grilling?

Yes. Bake the marinated chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Then broil for 2 minutes to get that caramelized edge.

What rice can I use instead of jasmine?

Basmati, brown rice, or even cauliflower rice will work well here depending on your preference.

Can I use canned coconut cream instead of coconut milk?

Yes—just thin it slightly with water or lime juice to reach a drizzle consistency.

Want More Chicken Bowl Ideas?

If you enjoyed this Sweet Chili Chicken Bowl, here are some other dinner recipes to add to your must-try list:

Easy Thai Red Curry Dumpling Soup for cozy heat and bold Thai flavors.
Chicken Scampi with Garlic Parmesan Rice for buttery garlic goodness.
Creamy Cajun Steak Alfredo when you’re craving something indulgent.
One Pot Creamy Beef and Garlic Butter Pasta for a no-fuss creamy pasta night.
Healthy Lemon Butter Baked Cod for a light but flavorful protein swap.

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

And let me know in the comments how yours turned out. Did you stick with chicken thighs or try tofu instead? Did you go bold on the spice or keep it mellow?

I love hearing how others make these recipes their own. Got questions? Drop them below and let’s cook better, together.

Find more of my daily meals and dinner ideas on Pinterest: Life with Jam

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a crave-worthy combo of heat, sweetness, and citrusy creaminess. Perfectly grilled chicken glazed in a sticky chili sauce meets fluffy jasmine rice and a tropical-inspired drizzle that takes it all over the top. It’s a weeknight dinner you’ll want on repeat.

Instructions

1. In a medium bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the fridge.

2. Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until caramelized and cooked through. Let rest for 5 minutes, then slice.

3. In a small saucepan, combine coconut milk, honey, and lime juice. Simmer over low heat for 5–7 minutes until slightly thickened. Remove from heat and cool slightly.

4. Cook jasmine rice according to package instructions and fluff with a fork.

5. Assemble bowls: add rice, top with chicken, drizzle coconut sauce, garnish with cilantro, lime wedges, and chili flakes if using. Serve warm.