Sweet Chili Coconut-Lime Grilled Chicken Recipe

Introduction

This Sweet Chili Coconut-Lime Grilled Chicken is a vibrant and flavorful dish perfect for a quick weeknight dinner. Tender chicken breasts are marinated in a tangy, sweet chili and coconut mixture, then grilled to juicy perfection. Served with fragrant cauliflower rice, it’s a light yet satisfying meal that’s bursting with tropical flair.

Ingredients

• 3/4 cup light coconut milk (divided)
• 1/2 cup sweet chili sauce (plus more for dipping)
• 1 lime
• Salt and pepper
• 4 chicken breasts (~2 lbs)
• 8 cups cauliflower rice (fresh or frozen)
• 1 1/2 tablespoons coconut oil
• 1/4 cup fresh cilantro (chopped)

Instructions

1. Step 1: In a large zip-top bag, combine 1/2 cup of the coconut milk, sweet chili sauce, and the juice of half the lime. Season with salt and pepper, then mix well by squishing the bag.
2. Step 2: Add the chicken breasts to the marinade, seal the bag, and refrigerate for 30 minutes to 1 hour.
3. Step 3: Preheat your grill to medium-high and grease the grates to prevent sticking. Grill the marinated chicken breasts for 4 to 5 minutes on the first side, then 3 to 4 minutes on the second side, adjusting time based on thickness and desired doneness.
4. Step 4: Remove the chicken from the grill and let it rest on a plate for 5 minutes to retain juices.
5. Step 5: While the chicken rests, heat coconut oil in a large skillet over medium to medium-high heat. Add the cauliflower rice and season generously with salt and pepper.
6. Step 6: Sauté the cauliflower rice until tender, about 5 to 7 minutes. Squeeze in the juice of the remaining half lime, then stir in 3 to 4 tablespoons of coconut milk depending on how pronounced you want the coconut flavor.
7. Step 7: Add chopped cilantro to the cauliflower rice and mix well. Taste and adjust seasoning with more salt and pepper if needed.
8. Step 8: Plate the cauliflower rice, top with grilled chicken, and serve with extra sweet chili sauce on the side for dipping.

Tips & Variations

• For extra heat, add a pinch of red chili flakes to the marinade.
• Substitute chicken breasts with thighs for a juicier, more flavorful result.
• Use fresh cauliflower rice if possible for best texture and taste.
• Garnish with toasted coconut flakes to enhance the coconut flavor.

Storage

Store leftover grilled chicken and cauliflower rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The cauliflower rice reheats best on the stovetop to retain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free since it uses coconut milk and no dairy ingredients.

What can I use instead of cauliflower rice?

If you prefer, substitute cauliflower rice with cooked jasmine rice, brown rice, or quinoa for a different texture and taste.

Sweet Chili Coconut-Lime Grilled Chicken Recipe

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★★★★★

4.6 from 89 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

This Sweet Chili Coconut-Lime Grilled Chicken recipe features juicy chicken breasts marinated in a flavorful sweet chili and coconut milk blend, then grilled to perfection. Served over aromatic sautéed cauliflower rice infused with coconut, lime, and fresh cilantro, this dish balances tropical flavors with a touch of heat, making it a delicious, low-carb, and healthy meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 3/4 cup light coconut milk (divided)
• 1/2 cup sweet chili sauce (plus more for dipping)
• 1 lime (juiced, divided)
• Salt and pepper, to taste
• 4 chicken breasts (~2 lbs)

For the Cauliflower Rice

• 8 cups cauliflower rice (fresh or frozen)
• 1 1/2 tablespoons coconut oil
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

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Instructions

1. Marinate chicken: In a large Ziplock bag, combine 1/2 cup coconut milk, sweet chili sauce, and juice from half the lime. Add salt and pepper to taste, then add the chicken breasts. Seal the bag, squish gently to combine, and marinade in the refrigerator for 30 minutes to 1 hour.
2. Grill chicken: Preheat your grill to medium-high heat and ensure the grates are well greased to prevent sticking. Grill the chicken breasts for 4-5 minutes on the first side, then flip and grill for another 3-4 minutes depending on their size and your preferred doneness. Remove from the grill and allow to rest for 5 minutes to retain juices.
3. Prepare cauliflower rice: While the chicken is grilling, heat coconut oil in a very large skillet over medium to medium-high heat (around 6 out of 10 on a scale). Add the cauliflower rice, season generously with salt and pepper, and sauté until tender, about 5-7 minutes.
4. Finish cauliflower rice: Squeeze the juice from the remaining half of the lime over the cooked cauliflower rice. Add 3-4 tablespoons of coconut milk depending on how pronounced you want the coconut flavor. Stir in the chopped cilantro and mix well. Taste and adjust seasoning with salt and pepper if needed.
5. Serve: Scoop the cauliflower rice onto plates, top each serving with grilled chicken breasts, and serve extra sweet chili sauce on the side for dipping.

Notes

• Marinate chicken for at least 30 minutes, but up to 1 hour for best flavor infusion.
• Ensure grill grates are well oiled to prevent sticking and tearing of chicken.
• Using fresh lime juice enhances the brightness of the dish significantly.
• Cauliflower rice can be fresh or frozen; if frozen, thaw and drain excess moisture before sautéing.
• Adjust sweetness and heat by adding more or less sweet chili sauce to the marinade and dipping sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Fusion

Keywords: Sweet chili chicken, coconut lime chicken, grilled chicken breasts, cauliflower rice recipe, low-carb dinner, healthy grilling recipe