Description
This vibrant Chili Chicken Bowl with Coconut Lime Drizzle is a perfect blend of spicy, tangy, and creamy flavors. Tender grilled chicken thighs marinated in a zesty chili and soy sauce mixture are served over fluffy white rice and topped with a luscious coconut lime sauce. Garnished with fresh cilantro and lime wedges, this dish is a flavorful and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Chicken Marinade
- 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 (about 1 teaspoon)
For Serving
- 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 overnight for deeper flavor.
- Make the Coconut Lime Sauce: In a saucepan over low heat, combine coconut milk, lime juice, a pinch of salt, and a small drizzle of honey. Warm gently, stirring occasionally, until the mixture slightly thickens. Remove from heat and set aside.
- Grill the Chicken: Thread the marinated chicken thighs onto skewers. Preheat your grill to medium-high heat. Grill the chicken skewers for about 5 to 7 minutes per side, or until nicely charred and fully cooked through (internal temperature should reach 165°F/74°C).
- Assemble the Bowls: Spoon the cooked white rice evenly into four serving bowls. Top each bowl with the grilled chicken skewers. Generously drizzle the coconut lime sauce over the chicken and rice. Garnish with chopped fresh cilantro and lime wedges for added freshness and zing.
- Serve: Serve the bowls immediately while hot. Offer optional hot sauce on the side for those who like an extra kick of heat.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- If skewers are wooden, soak them in water for 30 minutes before grilling to prevent burning.
- Adjust the amount of chili paste to suit your spice preference.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier when grilled.
- Leftover grilled chicken works well in wraps or salads the next day.
