Description
Dive into a flavor explosion with sweet chili chicken coconut lime, where tangy and creamy notes dance together on your plate. Crispy chicken gets dressed up with a zesty coconut lime sauce that’ll make your taste buds do a happy dance.
Ingredients
Scale
Proteins:
- 1.5 lbs boneless skinless chicken thighs
Sauces and Liquids:
- ½ cup sweet chili sauce
- ½ cup full-fat coconut milk
- 1 tablespoon soy sauce
- ½ tablespoon sweet chili sauce
- Juice of 2 limes
Seasonings and Aromatics:
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili sauce or sriracha, optional
- ¼ cup chopped fresh cilantro
- 2 green onions, chopped
- Crushed red pepper, optional
- Salt to taste
- Olive oil for cooking
Additional Ingredients:
- 3 cups cooked jasmine rice
Instructions
- Combine ½ cup sweet chili sauce, 1 tbsp soy sauce, 2 minced garlic cloves, and 1 tsp grated ginger in a mixing bowl. Whisk ingredients until thoroughly blended.
- Add 1.5 lbs chicken thighs to the marinade. Coat each piece completely. Refrigerate for 30 minutes to enhance flavor absorption.
- Mix ½ cup full-fat coconut milk, juice from 1 lime, ½ tbsp sweet chili sauce, and 1 tsp chili sauce in a separate bowl. Refrigerate sauce until serving time.
- Heat olive oil in a grill pan or skillet over medium-high heat at 375°F. Ensure pan is hot before adding chicken.
- Place marinated chicken thighs in the hot pan. Cook for 5-6 minutes on first side until golden brown caramelization develops.
- Flip chicken and cook opposite side for another 5-6 minutes. Ensure internal temperature reaches 165°F for safe consumption.
- Remove chicken from heat. Let rest for 3-4 minutes to redistribute internal juices.
- Slice chicken into thin strips across the grain for tender bites.
- Portion 3 cups jasmine rice into serving bowls.
- Layer sliced chicken over rice. Drizzle 2-3 tablespoons of prepared coconut lime sauce on top.
- Sprinkle ¼ cup chopped cilantro and 2 chopped green onions over dish. Add crushed red pepper if desired.
- Serve immediately while chicken remains warm and sauce is fresh.
Notes
- Marinate chicken for at least 30 minutes to infuse deep flavors, but avoid marinating longer than 8 hours to prevent the meat from becoming mushy.
- Choose boneless, skinless chicken thighs for maximum tenderness and flavor, as they stay juicier than chicken breasts during grilling.
- For a gluten-free version, swap regular soy sauce with tamari and double-check that your sweet chili sauce is certified gluten-free.
- Adjust the heat level by controlling the amount of chili sauce in the coconut lime sauce, making the dish mild or spicy according to your preference.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 560 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1.5 g
- Protein: 37 g
- Cholesterol: 110 mg