Description
A delightful dish featuring sweet, spicy, and tangy flavors, topped with a creamy coconut drizzle. Perfect for a weeknight meal!
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- 1/2 tsp chili flakes (optional)
- 1/2 cup canned coconut milk (full fat)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp sriracha or chili garlic sauce
- Pinch of salt
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
Instructions
- In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes. Add the chicken and coat well. Marinate for at least 30 minutes.
- In a separate bowl, mix coconut milk, mayonnaise, lime juice, lime zest, sriracha, and salt to make the drizzle. Chill this mixture until you are ready to serve.
- Heat a grill pan or outdoor grill to medium-high heat. Lightly oil it, then grill the chicken for 5 to 7 minutes per side until it is cooked through and has a slight char. Let it rest for 5 minutes before slicing.
- Cook the rice according to the package instructions and fluff it with a fork. Divide the rice into serving bowls.
- Top the rice with the sliced grilled chicken and drizzle with the coconut lime sauce.
- Garnish with chopped cilantro, lime wedges, and any optional toppings. Serve warm and enjoy!
Notes
For enhanced flavor, marinate chicken longer or overnight. Prepare the coconut lime drizzle ahead of time to save on prep. Adjust sriracha to your heat preference. Substitute chicken with tofu or shrimp for different protein options.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian