Sweet Chili Chicken Bowls with Coconut Lime Sauce (Print-Friendly Version)
Marinated chicken thighs are served over rice with a separate coconut-lime drizzle. One lime belongs to the chicken marinade and another to the finishing sauce. Keep that cold sauce clean and refrigerated while the chicken cooks.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Chicken and Marinade
01 -
1.5 lbs boneless skinless chicken thighs
02 -
1/2 cup sweet chili sauce
03 -
1 tbsp soy sauce
04 -
2 cloves garlic, minced
05 -
1 tsp fresh ginger, grated
06 -
Juice of 1 lime
→ Coconut Lime Sauce
07 -
1/2 cup full-fat coconut milk
08 -
Juice of 1 lime
09 -
1 tsp chili sauce or sriracha (optional)
10 -
1 spoonful of sweet chili sauce
→ Bowls and Garnishes
11 -
3 cups cooked jasmine rice
12 -
1/4 cup chopped fresh cilantro
13 -
2 green onions, chopped
14 -
Crushed red pepper (optional)
15 -
Salt to taste
16 -
Olive oil for cooking
17 -
Lime wedges for garnish
# How to Make It:
01 -
Mix the half cup of sweet chili sauce with soy sauce, garlic, ginger and the first lime’s juice. Coat chicken thighs and refrigerate at least thirty minutes.
02 -
In a clean bowl mix stirred coconut milk with the second lime’s juice, a fresh spoonful of sweet chili sauce and optional sriracha. Keep this finishing sauce chilled.
03 -
Lift chicken from excess marinade and discard used marinade. Heat a little olive oil in a skillet or grill pan and cook the thighs, turning and adjusting heat until thick centers reach 165°F.
04 -
Rest on a clean board and slice. Heat the cooked rice to 165°F if reheating leftovers.
05 -
Divide rice and chicken among bowls and drizzle with the clean coconut sauce. Garnish with cilantro, green onions, optional pepper flakes and lime wedges.
# Extra Suggestions:
01 -
The first lime juice goes with sweet chili sauce, soy sauce, garlic and ginger for the marinade.
02 -
No: the coconut drizzle is mixed in a separate clean bowl.