Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Sweet Chili Chicken Bowl with Coconut Lime Drizzle is one of those recipes that makes weeknight dinners feel special without the fuss. I love how the sticky sweet glaze transforms simple chicken thighs into something restaurant-worthy, while the coconut lime drizzle adds that tropical twist that keeps everyone coming back for seconds.

I first made this bowl on a busy Wednesday when I wanted something better than takeout but didn’t have hours to spend in the kitchen. The combination of sweet chili sauce with tangy lime and creamy coconut milk created this amazing flavor balance that my family couldn’t stop talking about. What I love most about this sweet chili chicken bowl is how the crispy-edged, caramelized chicken pairs with fluffy jasmine rice and fresh toppings. The bright tomatoes and green onions add crunch and freshness, while that coconut lime drizzle ties everything together with creamy, zesty goodness. It’s colorful, satisfying, and comes together beautifully.

What You’ll Need for Your Sweet Chili Chicken Bowl

This recipe comes together with simple ingredients you can find at any grocery store. I always use chicken thighs instead of breasts because they stay so much juicier, and the sweet chili sauce creates that beautiful sticky glaze.

Equipment Needed: Large skillet, medium pot with lid (or rice cooker), small mixing bowl, whisk

• 4 boneless skinless chicken thighs
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil (plus 1-2 tablespoons for cooking)
• 1 cup jasmine rice
• 1 cup coconut milk (full-fat works best for creamy drizzle)
• 2 tablespoons fresh lime juice
• 1 cup diced fresh tomatoes
• 1/4 cup chopped green onions or chives
• Salt and pepper to taste
• Optional: sesame seeds, lime wedges for garnish

Pro tip: I recommend using full-fat coconut milk for the drizzle because it creates a richer, creamier texture that clings to the rice beautifully. You can substitute light coconut milk, but the sauce will be thinner.

How to Make Sweet Chili Chicken Bowl Step by Step

I recommend starting with the marinade first so the chicken has time to soak up all those flavors while you prep everything else. This method ensures every bite is packed with sweet and savory goodness.

Step 1: Place chicken thighs in a shallow dish and add sweet chili sauce, soy sauce, 1 tablespoon olive oil, salt, and pepper. Mix well to coat all pieces evenly. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor. The longer marinating time creates a glossier, more caramelized coating.

Step 2: Rinse jasmine rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice. Cook according to package instructions (usually about 12-15 minutes). Once done, fluff with a fork and keep warm with the lid on.

Step 3: Heat a large skillet over medium-high heat and add 1-2 tablespoons of olive oil. Remove chicken from marinade, letting excess drip off (reserve the leftover marinade in the dish), and cook for 4-5 minutes per side until you see beautiful caramelized edges. Use a meat thermometer to verify the internal temperature reaches 165°F at the thickest part. Pour the reserved marinade into the pan and let it bubble for 2-3 minutes until it thickens into a sticky glaze that coats the chicken.

Step 4: While the chicken cooks, dice tomatoes and chop green onions. Then whisk together coconut milk, fresh lime juice, and a pinch of salt in a small bowl until smooth. Taste and adjust lime juice to your preference. I like mine on the tangier side, so I sometimes add an extra squeeze.

Step 5: Divide warm jasmine rice between serving bowls. Slice the glazed sweet chili chicken and arrange it over the rice. Top with diced fresh tomatoes and chopped green onions or chives for color and freshness.

Step 6: Drizzle the coconut lime sauce generously over each bowl. Add sesame seeds and lime wedges if desired. Serve immediately while everything is warm and the chicken is at its juiciest.

Perfect Pairings for Sweet Chili Chicken Bowl

This bowl is already loaded with flavor, but a few simple sides can make it even more satisfying.

Asian Slaw with Rice Vinegar Dressing: The crispy, tangy slaw adds refreshing crunch that balances the richness of the coconut lime drizzle and complements the sweet chili glaze perfectly.

Steamed Broccoli: Light, nutritious, and easy to prepare. The mild flavor lets the bold sweet chili chicken shine while adding vitamins and fiber to the meal.

Cucumber Salad: Cool, crisp cucumbers dressed with rice vinegar provide a refreshing contrast to the warm, sticky chicken and help cleanse the palate between bites.

Mango Salsa: Fresh mango chunks with cilantro and lime add tropical sweetness that echoes the coconut lime drizzle and makes this sweet chili chicken bowl feel like a vacation on a plate.

Edamame with Sea Salt: These protein-packed soybeans are a traditional Asian side that adds extra nutrition and a fun pop-and-eat element to dinner.

More Delicious International-Inspired Bowls and Chicken Dinners

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle pairs beautifully with other globally-inspired chicken recipes that bring restaurant flavors home. For another tropical twist, try the Coconut Chicken Rice Bowl, which features similar creamy coconut flavors with aromatic spices. The Pineapple Chicken and Rice offers sweet and savory notes that complement the sweet chili glaze perfectly.

When craving more Asian-inspired chicken dishes, the Best Sticky Garlic Chicken Noodles delivers similar sticky-sauce satisfaction with garlic-forward flavors. For Middle Eastern flair, the Best Chicken Shawarma with Garlic Sauce brings bold spices and creamy sauce that rice bowl lovers will appreciate. Complete the international dinner spread with Maple Dijon Chicken Roasted Sweet Potato Bowls for guests who prefer fall-inspired flavor combinations.

Storing Your Sweet Chili Chicken Bowl

I recommend storing the components separately to maintain the best texture and flavor. Keep cooked chicken, jasmine rice, and coconut lime drizzle in separate airtight containers in the refrigerator for up to 3 days.

For reheating, warm the chicken and rice gently in the microwave in 30-second intervals until heated through. The coconut lime sauce is best served cold or at room temperature, so drizzle it over the reheated bowl just before eating.

Pro tip: This sweet chili chicken bowl is honestly best enjoyed fresh, but if you meal prep, keep the tomatoes and green onions separate and add them fresh when serving. This keeps everything crisp and vibrant instead of soggy.

Common Questions About Sweet Chili Chicken Bowl

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