Sweet Chili Chicken Coconut Lime (Printer-Friendly)
Charred chicken, sweet chili, coconut-lime drizzle, and jasmine rice combine for a bold, satisfying bowl.
# What You’ll Need to Cook:
→ Chicken Marinade
01 -
680 g boneless skinless chicken thighs
02 -
120 ml sweet chili sauce, plus extra for serving
03 -
15 ml soy sauce
04 -
2 cloves garlic, minced
05 -
1 tsp fresh ginger, grated
06 -
Juice of 1 lime, plus extra wedges for garnish
07 -
Salt, to taste
08 -
Olive oil, for cooking
→ Coconut Lime Drizzle
09 -
120 ml full-fat coconut milk
10 -
Juice of 1 lime
11 -
1 tbsp sweet chili sauce
12 -
1 tsp chili sauce or sriracha (optional, for added heat)
→ Bowl Assembly & Garnish
13 -
3 cups cooked jasmine rice
14 -
15 g fresh cilantro, chopped
15 -
2 green onions, chopped
16 -
Crushed red pepper, optional
17 -
Lime wedges, for garnish
# Steps to Prepare:
01 -
In a mixing bowl, combine sweet chili sauce, soy sauce, minced garlic, grated ginger, lime juice, and a pinch of salt. Add chicken thighs, ensuring an even coating. Cover and marinate in the refrigerator for at least 30 minutes.
02 -
In a separate bowl, whisk together coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Cover and refrigerate until ready to use.
03 -
Heat a grill pan or heavy skillet over medium-high heat. Drizzle with olive oil. Cook marinated chicken thighs for 5–6 minutes on each side until completely cooked through and caramelised. Allow to rest for a few minutes, then slice into strips.
04 -
Divide cooked jasmine rice among serving bowls. Top with sliced chicken and generously drizzle with coconut lime sauce.
05 -
Sprinkle with chopped cilantro, green onions, and crushed red pepper if desired. Add lime wedges on the side and serve immediately.
# Extra Cooking Tips:
01 -
Marinating the chicken enhances both tenderness and flavour; a longer marination, up to overnight, is beneficial if time allows.