Coconut Lime Chicken Bowls
These Coconut Lime Chicken Bowls are packed with tender grilled chicken marinated in sweet chili sauce, garlic, ginger, and lime, then drizzled with a creamy coconut-lime sauce. Served over jasmine rice and topped with herbs and a chili kick, it’s a bright, bold, tropical-inspired dinner favorite.
Ingredients
- 1½ pounds boneless skinless chicken thighs
- ½ cup sweet chili sauce plus extra for drizzle
- 1 tablespoon soy sauce or tamari/coconut aminos
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- Juice of 1 lime plus extra wedges for garnish
- ½ cup full-fat coconut milk
- 1 teaspoon chili sauce or sriracha optional, for drizzle heat
- 3 cups cooked jasmine rice or your preferred grain
- ¼ cup chopped fresh cilantro
- 2 green onions chopped
- Crushed red pepper optional
- Salt to taste
- Olive oil for cooking
Instructions
- Marinate Chicken: In a bowl, whisk sweet chili sauce, soy sauce, garlic, ginger, and lime juice.
- Add chicken thighs and turn to coat. Marinate for at least 30 minutes.
- Prepare Coconut Lime Sauce: In a separate bowl, combine coconut milk, lime juice, and a spoonful of sweet chili sauce.
- Stir in optional chili sauce for extra heat. Chill until ready to use.
- Cook Chicken: Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil.
- Remove chicken from marinade and cook for 5–6 minutes per side until fully cooked and caramelized.
- See full steps with tips & photos → https://mischacrossing.com/coconut-lime-chicken-bowls/
Notes
Heat Level: For a spicier bowl, add more sriracha or crushed red pepper to the coconut lime sauce.
Grain Swap: No jasmine rice? Try brown rice, quinoa, or cauliflower rice for a lighter twist.
Veggie Boost: Add shredded carrots, cucumber slices, or sautéed peppers to bulk it up.
Meal Prep Friendly: Store rice, chicken, and sauce separately. Reheat and assemble when ready.
Storage Tips: Keep leftovers in airtight containers in the fridge for up to 3 days.