Chili Chicken With Coconut Lime Sauce

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Chili Chicken With Coconut Lime Sauce

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time:  20 minutes

This Chili Chicken With Coconut Lime Sauce is absolutely mouth watering good.

The chicken bursts with flavor from the sweet chili sauce, lime juice, garlic and more.

An amazing sweet and spicy coconut lime sauce drizzled right on top.

This dinner is so flavorful, juicy and saucy everyone will be begging for seconds.

Grilled chicken breast slices on rice, garnished with chopped green onions and lime wedges, served on a plate with a glass of iced tea in the background.

How To Make Chili Chicken With Coconut Lime Sauce

Raw chicken breasts in a bowl surrounded by small bowls of various sauces, seasonings, lime, and liquid ingredients on a white surface.

Ingredients

  • 1/3 cup of sweet chili sauce
  • 3 tbsp of soy sauce
  • 1 tbsp of garlic (minced)
  • 1/2 tsp of red pepper flakes
  • 1 tsp of garlic salt
  • Zest of half a lime
  • 1 tbsp of lime juice
  • 1 1/2 lb of boneless skinless chicken breast
  • 1/2 cup of canned coconut milk
  • 1 tbsp lime juice
  • Zest of half a lime
  • 2 tbsp mayonnaise
  • 1 tbsp of sriracha
Sliced grilled chicken with sauce and chopped green onions served over rice, garnished with lime wedges on a white plate.

Step-by-Step Guide

1. In a large bowl add the sweet chili sauce, soy sauce, garlic, red pepper flakes, garlic salt, zest of half a lime and lime juice.

A black bowl containing a mixture of oil, minced garlic, dried herbs, red pepper flakes, and possibly vinegar on a light surface.

Stir to mix together.

Add the chicken breasts to the mixture and stir to coat.

Raw chicken breasts marinating in a bowl with a mixture of oil and spices on a white marble surface.

Set aside.

2. Let the chicken rest in the sauce while you make the coconut lime sauce.

In a small bowl add the coconut milk, lime juice, zest of half a lime, mayo and sriracha.

A glass bowl containing a mixture of white liquid, lime zest, a brown sauce, and a dollop of white paste on a white surface.

Stir until completely mixed together, set aside.

3. Spray a medium sized pan with nonstick cooking oil.

Cook the chicken breasts on a medium to high heat, for about 6-8 minutes on each side.

You want to make sure the chicken is cooked all the way and it gets some color on each side.

4. Serve the chicken over top of some rice and drizzle the coconut lime sauce all over top.

A plate of grilled chicken over rice, topped with sauce and chopped green onions, served with lime wedges. A glass of iced drink and a potted plant are in the background.

Top with your favorite toppings and enjoy!

A plate of sliced grilled chicken on a bed of rice, garnished with chopped green onions and lime wedges, sits on a woven mat with a red patterned napkin nearby.

Tips and tricks!

  • Store in an airtight container in the fridge for 2-3 days.
  • You can also cook the chicken on a grill or flat top!
  • You can top with cilantro, scallions and limes.
Grilled chicken breast slices with creamy sauce and chopped green onions served over rice, garnished with fresh lime wedges on a white plate.

Chili Chicken With Coconut Lime Sauce

Print Recipe
A plate of grilled chicken slices on a bed of rice, topped with chopped green onions and sauce, with lime wedges on the side. A wooden spoon and red patterned napkin are nearby.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients

  • 1/3 cup of sweet chili sauce
  • 3 tbsp of soy sauce
  • 1 tbsp of garlic minced
  • 1/2 tsp of red pepper flakes
  • 1 tsp of garlic salt
  • Zest of half a lime
  • 1 tbsp of lime juice
  • 1 1/2 lb of boneless skinless chicken breast
  • 1/2 cup of canned coconut milk
  • 1 tbsp lime juice
  • Zest of half a lime
  • 2 tbsp mayonnaise
  • 1 tbsp of sriracha

Instructions

  • In a large bowl add the sweet chili sauce, soy sauce, garlic, red pepper flakes, garlic salt, zest of half a lime and lime juice. Stir to mix together. Add the chicken breasts to the mixture and stir to coat. Set aside.
  • Let the chicken rest in the sauce while you make the coconut lime sauce. In a small bowl add the coconut milk, lime juice, zest of half a lime, mayo and sriracha. Stir until completely mixed together, set aside.
  • Spray a medium sized pan with nonstick cooking oil. Cook the chicken breasts on a medium to high heat, for about 6-8 minutes on each side. You want to make sure the chicken is cooked all the way and it gets some color on each side.
  • Serve the chicken over top of some rice and drizzle the coconut lime sauce all over top. Top with your favorite toppings and enjoy!

Notes

  • Store in an airtight container in the fridge for 2-3 days.
  • You can also cook the chicken on a grill or flat top!
  • You can top with cilantro, scallions and limes.
Servings: 4 people
Grilled chicken breast slices on rice, garnished with chopped green onions and lime wedges, served on a plate with a glass of iced tea in the background.

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