Sweet, savory, and just a little spicy—these Sweet Chili Chicken Rice Bowls are everything you want in a comforting, quick dinner. Juicy chicken thighs are marinated in a bold, zesty mixture of sweet chili sauce, soy, garlic, and lime, then grilled to caramelized perfection. Served over fluffy jasmine rice and drizzled with a creamy coconut-lime sauce, this dish checks all the boxes: flavor, texture, and ease.

Whether you’re meal prepping for the week or throwing together a weeknight dinner, this bowl delivers restaurant-quality taste with minimal effort. It’s one of those dishes that makes you pause between bites just to appreciate how insanely good it is.

Sweet Chili Chicken Rice Bowls

Why You’ll Love This Recipe

Quick and easy: Minimal prep, fast cook time—ready in about 30 minutes.
Flavor explosion: The marinade and sauce bring bold, well-balanced flavors.
Customizable: Adjust spice, toppings, or even the protein.
Meal prep friendly: Stores well for lunch or dinner throughout the week.
Family-approved: Kid-friendly flavors with a spicy drizzle for the adults.

Ingredients

(Tip: You can find the full list of ingredients and measurements in the recipe card below)

1.5 lbs boneless skinless chicken thighs
1/2 cup sweet chili sauce (plus extra for drizzle)
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
Juice of 1 lime (plus extra wedges for garnish)
1/2 cup full-fat coconut milk
1 tsp chili sauce or sriracha (optional, for drizzle heat)
3 cups cooked jasmine rice
1/4 cup chopped fresh cilantro
2 green onions, chopped
Crushed red pepper (optional)
Salt to taste
Olive oil for cooking

Instructions

Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add the chicken thighs and marinate for at least 30 minutes in the fridge.
Prepare the Coconut Lime Sauce: In a separate bowl, mix together coconut milk, a bit of lime juice, an extra spoonful of sweet chili sauce, and sriracha if using. Chill in the fridge until ready to use.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add a drizzle of olive oil. Remove chicken from marinade and cook for 5–6 minutes per side, or until fully cooked and caramelized. Let the chicken rest for 5 minutes before slicing.
Assemble the Bowls: Spoon jasmine rice into serving bowls. Top with sliced chicken, drizzle generously with the coconut lime sauce, and finish with a sprinkle of cilantro, green onions, crushed red pepper, and lime wedges.
Serve and Enjoy: Serve immediately while warm and savor every bite.

Variations

Swap the Protein: Use shrimp, tofu, or grilled steak for a different twist.
Make it Low-Carb: Serve over cauliflower rice or shredded cabbage.
Add Crunch: Toss in chopped peanuts or crispy shallots.
Make it Vegan: Replace chicken with grilled tofu and use soy or coconut yogurt in place of coconut milk for a tangy twist.
Spice it Up: Add more sriracha or red pepper flakes to turn up the heat.

Heating and Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: The cooked chicken freezes well—just reheat and assemble fresh bowls.
Reheat: Microwave bowls until warmed through or reheat chicken separately in a skillet for best texture.

Frequently Asked Questions

What does sweet chili chicken taste like?

It’s a mix of sweet, tangy, and slightly spicy flavors. The chili sauce gives it a sticky glaze while the lime and garlic add brightness.

Can I use chicken breast instead of thighs?

Yes, but thighs tend to be juicier and more flavorful. If using breasts, be careful not to overcook them.

Is this dish spicy?

It’s mild by default. You can add more sriracha or red pepper flakes for heat.

Can I grill the chicken instead of pan-cooking?

Absolutely. Grilled chicken will add a smoky flavor and works great with this marinade.

Can I make this ahead of time?

Yes. Cook everything in advance and store in separate containers. Assemble when ready to eat.

What can I use instead of coconut milk?

Greek yogurt or a blend of sour cream and lime juice makes a tangy, creamy alternative.

Is this gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Can I use store-bought rotisserie chicken?

Sure! Toss it in the marinade and warm it up in a pan before assembling your bowl.

What rice works best for this?

Jasmine rice is ideal, but you can use basmati or brown rice too.

How do I make it vegetarian?

Use tofu or tempeh and marinate just like the chicken. Cook until crispy and golden.

Conclusion

These Sweet Chili Chicken Rice Bowls are a go-to for busy nights when you need something comforting, flavorful, and fuss-free. The layers of flavor—from the zesty marinade to the creamy coconut lime drizzle—make each bite irresistible. Whether you’re serving dinner for the family or meal prepping for the week, this is one bowl you’ll want on repeat.