Description
This flavorful Chili Chicken Bowl with Coconut Lime Drizzle combines tender grilled chicken thighs marinated in a zesty chili garlic sauce with fragrant coconut lime sauce, served over fluffy white rice. Perfect for a quick and vibrant 30-minute meal that packs a punch of flavor with a tropical twist.
Ingredients
Scale
Marinade and Chicken
- 1.5 lbs boneless skinless chicken thighs
- 2 tablespoons chili paste or chili garlic sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons lime juice
Coconut Lime Drizzle
- 1 cup coconut milk
- 2 tablespoons lime juice
- Pinch of salt
- Drizzle of honey
To Serve
- 3 cups cooked white rice
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- Optional hot sauce to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together chili paste, soy sauce, honey, lime juice, minced garlic, and minced ginger until well combined. Add the chicken thighs and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
- Make the Coconut Lime Sauce: In a small saucepan over low heat, combine coconut milk, lime juice, a pinch of salt, and a drizzle of honey. Warm gently, stirring occasionally, until slightly thickened, then remove from heat and set aside.
- Grill the Chicken: Thread the marinated chicken thighs onto skewers, ensuring they are evenly spaced. Grill over medium-high heat for 5 to 7 minutes per side, or until chicken is fully cooked through and charred on the edges.
- Assemble the Bowls: Spoon the cooked white rice into serving bowls. Top with the grilled chicken skewers. Generously drizzle the warm coconut lime sauce over the chicken and rice. Garnish with chopped cilantro and lime wedges for an added burst of freshness.
- Serve Immediately: Serve the bowls hot. Offer optional hot sauce on the side for those who prefer extra heat.
Notes
- Marinating overnight intensifies the flavor and tenderizes the chicken.
- If grill access is limited, chicken can be cooked on a grill pan or broiled in the oven.
- Use brown rice or cauliflower rice for a healthier variation.
- Adjust honey amount in coconut lime sauce for desired sweetness balance.
- Be sure to soak wooden skewers in water for 30 minutes before grilling to prevent burning.
