Bold sweet chili chicken, tender rice, and coconut lime drizzle bring zesty, creamy flavor to every bite.
# Components:
→ Protein and Marinade
01 - 1.5 pounds boneless skinless chicken thighs
02 - 1/2 cup sweet chili sauce, plus extra for drizzling
03 - 1 tablespoon soy sauce
04 - 2 cloves garlic, minced
05 - 1 teaspoon fresh ginger, grated
06 - Juice of 1 lime, plus additional lime wedges for garnish
07 - Salt to taste
08 - Olive oil, for cooking
→ Coconut Lime Drizzle
09 - 1/2 cup full-fat coconut milk
10 - Juice of 1 lime
11 - 1 teaspoon chili sauce or sriracha (optional, for heat)
12 - 1 tablespoon sweet chili sauce
→ Assembly and Garnish
13 - 3 cups cooked jasmine rice
14 - 1/4 cup chopped fresh cilantro
15 - 2 green onions, chopped
16 - Crushed red pepper (optional)
# Method:
01 - In a mixing bowl, whisk together 1/2 cup sweet chili sauce, soy sauce, minced garlic, grated ginger, and juice of 1 lime. Add chicken thighs, turning to coat thoroughly. Cover and refrigerate to marinate for at least 30 minutes.
02 - In a small bowl, combine coconut milk, juice of 1 lime, 1 tablespoon sweet chili sauce, and chili sauce or sriracha if desired. Whisk until smooth. Chill in the refrigerator until ready to use.
03 - Heat a grill pan or skillet over medium-high heat and drizzle with olive oil. Remove chicken from marinade and cook for 5 to 6 minutes per side, or until the meat is caramelized and no longer pink inside. Remove from heat and let rest for several minutes before slicing.
04 - Divide hot cooked jasmine rice among four serving bowls. Arrange sliced chicken on top. Drizzle generously with the chilled coconut lime sauce.
05 - Top each bowl with chopped fresh cilantro, green onions, additional sweet chili sauce, crushed red pepper, and lime wedges. Serve immediately.
