Description
A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender marinated chicken thighs seared to perfection, served over jasmine rice and drizzled with a creamy coconut lime sauce. This quick 30-minute recipe combines sweet, tangy, and savory elements for a satisfying meal, garnished with fresh cilantro and lime wedges for a burst of freshness.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon avocado or vegetable oil
Coconut Lime Drizzle
- ½ cup canned coconut milk (full fat)
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 teaspoon honey or brown sugar (optional)
Serving
- 3 cups cooked jasmine rice
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and lime juice. Add the chicken thighs and toss to coat evenly. Let marinate for 20 minutes at room temperature or refrigerate overnight for deeper flavor infusion.
- Prepare Coconut Lime Drizzle: In a small saucepan over low to medium heat, whisk together the coconut milk, lime zest, lime juice, and honey or brown sugar if using. Allow the mixture to simmer gently until it slightly thickens, then remove from heat and set aside to cool.
- Sear the Chicken: Heat avocado or vegetable oil in a skillet over medium-high heat. Add the marinated chicken thighs and sear for 5 to 6 minutes on each side until they develop a caramelized crust and are cooked through. Baste occasionally with remaining marinade to enhance flavor. Remove from heat and let rest briefly before slicing.
- Assemble the Bowl: Divide the cooked jasmine rice among serving bowls. Top with sliced seared chicken and generously drizzle with the cooled coconut lime sauce.
- Garnish and Serve: Sprinkle chopped fresh cilantro over each bowl and add lime wedges on the side for extra zest. Serve the bowls warm and enjoy the medley of sweet, tangy, and creamy flavors.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust honey or brown sugar in the sauce for desired sweetness.
- Use full-fat coconut milk for a richer coconut lime drizzle.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Jasmine rice can be substituted with brown rice or quinoa for a healthier option.
