Sweet Chili Coconut-Lime Chicken

This sweet chili coconut-lime grilled chicken has become my summer go-to meal when I want something bursting with flavor but still light enough for hot evenings. The combination of sweet chili sauce, coconut milk, and lime creates an irresistible marinade that transforms ordinary chicken into something extraordinary.

I first made this recipe during a backyard gathering with friends who were avoiding gluten and dairy. Everyone raved about it so much that it's now requested at almost every summer cookout we host.

Ingredients

• Light coconut milk adds creaminess without heaviness and perfectly complements the tropical lime flavor
• Sweet chili sauce provides the perfect balance of sweetness and gentle heat
• Fresh lime brightens the entire dish with essential acidity that balances the sweet and rich elements
• Chicken breasts create the perfect canvas for the flavorful marinade and grill up beautifully
• Cauliflower rice offers a lighter alternative to traditional rice with fewer carbs and more nutrients
• Coconut oil enhances the tropical flavor profile and has a high smoke point for sautéing
• Fresh cilantro adds a pop of color and herbaceous flavor that ties everything together

Step-by-Step Instructions

Create the Marinade

Combine half cup coconut milk, sweet chili sauce, and juice from half a lime in a large ziplock bag. Season with salt and pepper. This mixture creates the perfect balance of creaminess, sweetness, tanginess and spice that will infuse into the chicken.

Marinate the Chicken

Add chicken breasts to the bag with marinade and refrigerate for 30 minutes to 1 hour. Avoid marinating longer as the lime juice can start to break down the proteins too much and affect texture.

Prepare the Grill

Preheat your grill to medium high heat and thoroughly oil the grates to prevent sticking. The high heat creates beautiful grill marks and caramelizes the sugars in the sweet chili sauce.

Grill the Chicken

Cook chicken breasts for 4 to 5 minutes on the first side until you see nice grill marks. Flip and cook another 3 to 4 minutes until internal temperature reaches 165°F. The cooking time varies based on thickness so thinner breasts will cook faster.

Rest the Chicken

Remove chicken to a plate and let rest for 5 minutes. This critical step allows juices to redistribute through the meat rather than flowing out when cut immediately.

Prepare Cauliflower Rice

While chicken rests, heat coconut oil in a large skillet over medium high heat. Add cauliflower rice and season generously with salt and pepper. Sauté for 5 to 7 minutes until tender but not mushy.

Finish the Rice

Add remaining lime juice, coconut milk, and cilantro to the cauliflower rice. Stir well to combine and adjust seasoning if needed. The coconut milk creates a creamy texture while lime and cilantro add brightness.

Serve and Enjoy

Plate the coconut lime cauliflower rice and top with grilled chicken. Serve with extra sweet chili sauce on the side for dipping or drizzling.

Save This

My favorite part of this recipe is the versatile sweet chili sauce. I discovered it years ago at an Asian market and now keep multiple bottles in my pantry. My husband jokes that I would put it on everything if allowed. The balance of sweet and mild heat elevates simple proteins without overwhelming them.

Make Ahead Tips

You can prepare the marinade up to 2 days in advance and store it in the refrigerator. The chicken can marinate for 30 minutes to 1 hour before cooking. If you want to prep further ahead, I recommend freezing the chicken in the marinade which will infuse the flavors as it thaws. The cauliflower rice component can be prepared up to 2 days ahead and reheated with a splash of water or coconut milk to refresh the texture.

Flavor Variations

This recipe welcomes customization based on your preferences. For a spicier version, add a minced Thai chili or sriracha to the marinade. If you prefer a sweeter profile, increase the sweet chili sauce slightly or add a tablespoon of honey. For an earthier flavor profile, add a tablespoon of curry powder to the marinade. You can also substitute chicken thighs which will result in juicier meat with more flavor though cooking time will increase slightly.

Serving Suggestions

While delicious on its own, this dish pairs beautifully with simple sides. A cucumber salad with rice vinegar dressing complements the sweet and spicy flavors. Grilled pineapple slices make an excellent accompaniment that enhances the tropical theme. For entertaining, serve with coconut shrimp appetizers and finish with mango sorbet for a cohesive menu. This dish also works well in a build your own bowl scenario with additional toppings like sliced avocado, mango salsa, or toasted coconut flakes.

Storage and Reheating

Store leftover chicken and cauliflower rice separately in airtight containers in the refrigerator for up to 3 days. When reheating the chicken, add a splash of water or chicken broth to prevent drying out. The microwave works well for quick reheating but covering with a damp paper towel helps maintain moisture. For best results with the cauliflower rice, reheat in a skillet with a little coconut oil. This meal also transforms well into next day lunches when shredded and served in lettuce cups with extra sauce.

Common Queries

→ Can I use regular rice instead of cauliflower rice?

Yes! While the cauliflower rice creates a lighter meal, you can substitute regular rice according to your preference. The coconut-lime flavoring will still pair beautifully with traditional rice.

→ How long should I marinate the chicken?

For best results, marinate the chicken for 30 minutes to 1 hour in the refrigerator. This allows enough time for the sweet chili coconut-lime flavors to penetrate the meat without breaking down its texture.

→ Can I make this dish ahead of time?

You can marinate the chicken up to 24 hours in advance. The cauliflower rice is best prepared fresh, but leftovers of the complete dish reheat well for up to 3 days when stored properly in the refrigerator.

→ Is this dish spicy?

The dish has a mild to moderate heat level depending on the brand of sweet chili sauce you use. For less spice, choose a milder sweet chili sauce or reduce the amount. For more heat, add red pepper flakes or sriracha to taste.

→ Can I cook the chicken in the oven instead of grilling?

Absolutely! Bake the marinated chicken breasts at 425°F (220°C) for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). You'll miss some of the smoky char from grilling, but the flavors will still be delicious.

→ What can I serve alongside this dish?

This meal pairs wonderfully with a simple cucumber salad, grilled vegetables, or a tropical fruit salsa. For a complete dinner, consider adding a side of steamed edamame or a fresh green salad with ginger dressing.