Ingredients
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- ⅓ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- ½ tsp chili flakes (optional)
For the Coconut Lime Drizzle:
- ½ cup canned coconut milk (full fat)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp sriracha or chili garlic sauce
- Pinch of salt
For the Bowl:
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
Instructions
- Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, grated fresh ginger, lime juice, and chili flakes if using. Add the chicken thighs or breasts and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Coconut Lime Drizzle: In a separate bowl, combine the canned full-fat coconut milk, mayonnaise, lime juice, lime zest, sriracha (or chili garlic sauce), and a pinch of salt. Mix well until smooth. Chill this sauce in the refrigerator until ready to serve.
- Grill the Chicken: Preheat a grill pan or outdoor grill to medium-high heat and lightly oil the cooking surface. Remove chicken from the marinade and grill for about 5 to 7 minutes on each side, or until the chicken is fully cooked through and has a slight char for added flavor. Once done, let the chicken rest for 5 minutes to retain juices before slicing.
- Cook the Rice: Prepare the jasmine or basmati rice according to package instructions. When cooked, fluff the rice with a fork to separate grains and distribute steam.
- Assemble the Bowls: Divide the cooked rice evenly between serving bowls. Top with sliced grilled chicken. Drizzle each bowl generously with the chilled coconut lime sauce. Garnish with fresh chopped cilantro, lime wedges, and add any optional toppings like sliced cucumber, shredded carrots, green onions, or avocado as desired. Serve the bowls warm and enjoy!
Notes
- Marinate chicken for longer (up to 4 hours) for deeper flavor.
- If you prefer less heat, omit chili flakes from the marinade and reduce sriracha in the drizzle.
- Use chicken breasts for leaner meat or thighs for juicier texture.
- Substitute mayonnaise with vegan mayo to make the drizzle vegan-friendly.
- Cook rice with a pinch of salt for enhanced flavor.
- Store leftover chicken and sauce separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (approx. 1 chicken thigh with rice and sauce)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 85 mg
