Description

These Sweet Chili Chicken Rice Bowls feature juicy marinated chicken thighs, a creamy coconut-lime drizzle, and fluffy jasmine rice. It’s a quick, flavor-packed dinner the whole family will love.

Ingredients

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)

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

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Instructions

In a medium bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken thighs and marinate for at least 30 minutes.
In a separate bowl, mix coconut milk, a splash of lime juice, an extra spoonful of sweet chili sauce, and chili sauce (if using). Chill until ready.
Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken for 5–6 minutes per side until caramelized and cooked through. Let rest, then slice.
Assemble bowls with jasmine rice, sliced chicken, coconut lime sauce, and toppings.
Garnish with cilantro, green onions, red pepper flakes, and lime wedges. Serve immediately.

Notes

Adjust heat by increasing or reducing sriracha or chili sauce.
Tofu can replace chicken for a vegetarian version.
Make it gluten-free by using tamari instead of soy sauce.

Prep Time: 10 minutes
marinating time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: grilling, pan searing
Cuisine: Asian-inspired