Tasty Sweet Chili Chicken Bowl

My family can't get enough of this sweet chili chicken bowl when we want something bright and filling without sweating in the kitchen all night. The mix of tender grilled chicken coated in sweet chili sauce plus that dreamy coconut lime drizzle turns a basic rice bowl into something you'll crave again and again.

I came up with this dish while trying to use up leftover sweet chili sauce in my fridge, and now it's what my family asks for most. When my teens want this meal when friends stay over, I know I've hit the jackpot.

Ingredients

For the Chicken Marinade

• Boneless skinless chicken thighs or breasts: Thighs bring more flavor and stay moist, but go with breasts if you want something lighter
• Sweet chili sauce: The star that brings just the right balance of sweetness and heat
• Soy sauce: Adds that savory kick and helps soften the chicken
• Sesame oil: Brings a toasty flavor that makes the whole dish pop
• Fresh garlic and ginger: Skip the dried stuff for the most vibrant taste
• Lime juice: Makes the chicken tender and adds a zingy freshness
• Chili flakes: Toss in more or less depending on how spicy you like it

For the Coconut Lime Drizzle

• Full fat canned coconut milk: The rich stuff works way better than light versions
• Mayonnaise: Makes everything smooth and helps the sauce stick to your food
• Fresh lime juice and zest: The zest packs tons of flavor from its natural oils
• Sriracha or chili garlic sauce: Cuts through the sweetness and adds more layers of taste
• Pinch of salt: Wakes up all the other flavors in your sauce

Step-by-Step Instructions

Prepare the Marinade:

Mix up the sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes in a bowl until everything's well blended. It should look shiny and smell amazing. Dump it over your chicken and flip the pieces a few times so they're totally covered. Let it sit for at least 30 minutes, but leaving it in the fridge overnight will give you the tastiest results.

Make the Coconut Lime Drizzle:

Shake that coconut milk can well before you open it to mix up any separated cream. Stir it with mayonnaise, fresh lime juice, lime zest, sriracha, and salt until it's smooth with no streaks. It should pour easily but still be thick enough to coat a spoon. Stick it in the fridge until you're ready to eat so the flavors can get friendly and the sauce can thicken up a bit.

Grill the Chicken:

Get your grill or pan super hot so you'll get those nice grill marks. Shake off the extra marinade and put the chicken down without crowding the pieces. Don't touch them for about 5 to 7 minutes until they start to get those tasty brown spots. Just flip once and cook until they hit 165°F inside. Then let them chill out for 5 minutes before cutting across the grain into strips.

Assemble the Bowls:

Start with a bed of hot rice that you've fluffed up with a fork. Lay your chicken strips on top, then squiggle that coconut lime sauce all over. Finish with a handful of fresh cilantro, some lime wedges for squeezing, and any other toppings scattered around in little piles to make it look pretty.

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That sweet chili sauce really makes this dish special. I first tried it years ago in Thailand from a street food cart selling chicken skewers. The mix of sweet, tangy and spicy flavors was so good that I now always keep a few bottles in my kitchen.

Meal Prep Magic

These bowls are perfect for making ahead. Just cook everything separately and pack it in different containers. The chicken actually tastes better after sitting in the fridge overnight, and the sauce stays good for up to five days in a sealed container. When you're ready to eat, just warm up the chicken and rice, then add your room-temp sauce and fresh toppings.

Substitution Guide

You can switch things up easily with this recipe. Try brown rice or cauliflower rice if you want more fiber or fewer carbs. Don't eat meat? Firm tofu or tempeh work great too, just press out the water before you add the marinade. You can swap the mayo in the sauce for coconut yogurt if you want something lighter, though it'll be a bit runnier. Plant-based chicken works nicely with these flavors too.

Serving Suggestions

This bowl tastes amazing by itself, but goes really well with a simple cucumber salad tossed with rice vinegar and sesame seeds. If you're having friends over, try setting up a make-your-own bowl bar with stuff like mango chunks, shredded cabbage, pickled veggies, or crushed peanuts. Cold lemongrass tea or coconut water tastes great alongside it.

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FAQs About the Recipe

→ What type of chicken works best?

Go for boneless, skinless thighs as they stay juicier, though chicken breasts work fine if you want something lighter.

→ Can I substitute coconut milk in the drizzle?

You can swap in Greek yogurt instead, but your sauce will end up thicker and more tangy than what you'd get with coconut milk.

→ Can I make this dish spicy?

For extra heat, toss more chili flakes into your marinade and add a bigger squirt of sriracha to your sauce.

→ What are good side dishes for this bowl?

Try serving with a simple cucumber mix, some steamed broccoli, or any roasted veggies on the side.

→ How can I store leftovers?

Put your chicken and rice in sealed containers and they'll last in the fridge for about three days. Keep the sauce in its own container to stay fresh.