Description
A delicious grilled chicken bowl topped with a creamy coconut lime sauce and fresh cilantro.
Ingredients
Scale
- 4 pieces Chicken Thighs or Breasts (Thighs are juicier when grilled, breasts are leaner.)
- 1/2 cup Sweet Chili Sauce
- 2 tbsp Soy Sauce (Substitute with tamari for gluten-free.)
- 2 cloves Garlic (Minced.)
- 1 tbsp Ginger (Grated.)
- 1 tbsp Lime Juice (Fresh juice is recommended.)
- 1/2 cup Coconut Milk (Forms the creamy base.)
- 1 tbsp Honey (Adjust based on taste preference.)
- 2 cups Jasmine Rice (Cooked.)
- 1/4 cup Fresh Cilantro (Chopped.)
- Lime Wedges (For serving.)
- 1/4 tsp Chili Flakes (Optional.)
Instructions
- In a medium bowl, combine sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Mix well, then toss in the chicken to marinate for at least 30 minutes, or up to 2 hours for best results.
- Heat a grill pan over medium-high heat. Cook the marinated chicken for 5-6 minutes per side until caramelized and cooked through. Let it rest for a few minutes before slicing.
- In a saucepan, gently simmer coconut milk, honey, and lime juice on low heat for 5-7 minutes until it thickens slightly. Remove from heat and set aside.
- Prepare jasmine rice according to package instructions, fluff with a fork when done.
- Assemble the bowls by starting with a scoop of rice, laying sliced chicken on top, and drizzling with coconut lime sauce. Garnish with cilantro, lime wedges, and chili flakes. Serve warm.
Notes
- Adjust honey based on your taste preference for sweetness.
- For gluten-free, ensure soy sauce is substituted with tamari.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg