Chili Chicken With Coconut Lime Sauce
There are some dinners that just feel like a win the second they hit the table. You know the ones. Everyone suddenly shows up in the kitchen. Phones go down. Someone sneaks a bite before you even sit. This Chili Chicken With Coconut Lime Sauce is one of those meals.
I first made this on a weeknight when I needed something fast but still exciting. You know how it goes. Long day. Everyone is hungry. You want something homemade but not another boring chicken dinner. I opened the fridge, grabbed what I had, and started mixing sweet chili sauce with lime and garlic like I was on autopilot. No big plan. Just cooking with instinct and hunger.
By the time the chicken hit the pan, the kitchen smelled incredible. Sweet. Savory. A little spicy. The kind of smell that makes you feel like you actually know what you are doing in the kitchen. Then came the coconut lime sauce. Creamy. Tangy. Just enough heat to wake everything up. When I drizzled it over the chicken, I knew this one was staying in the rotation.
This is the kind of recipe I make when I want dinner to feel special without turning it into a whole production. It is fast. It is forgiving. And it tastes like something you would order at a restaurant and then immediately try to recreate at home.
Whether you are cooking for your family, making dinner for friends, or just trying to keep chicken interesting, this recipe shows up and does its job. Pull up a pan. Turn on the stove. Let me walk you through it.
What Is Chili Chicken With Coconut Lime Sauce?
Chili Chicken With Coconut Lime Sauce is a quick skillet cooked chicken dish where boneless chicken breasts are coated in a sweet and savory chili lime marinade, cooked until juicy and caramelized, then finished with a creamy coconut lime sauce drizzled over the top. It balances sweet, spicy, tangy, and rich flavors all in one simple dinner.
Why You’ll Love This Recipe
- Big flavor with minimal effort: The marinade and sauce come together in minutes but taste like they took way longer.
- Perfect balance of sweet and spicy: The sweet chili sauce and sriracha bring heat without overpowering the dish.
- Weeknight friendly: From start to finish, this dinner is ready in about 20 minutes.
- Family approved: It is flavorful but not overwhelming, making it easy to adjust for kids or spice lovers.
- Versatile: Serve it over rice, noodles, or even sliced for bowls and wraps.
When to Serve This Recipe
- Busy weeknights: This is my go to when time is tight but I still want something homemade.
- Casual dinner guests: It feels impressive without being fussy.
- Meal prep lunches: The flavors hold up beautifully for a few days.
- Summer dinners: Light, bright, and great with fresh toppings and rice.
Ingredients
- 1/3 cup sweet chili sauce This is the base of the marinade and brings sweetness and gentle heat
- 3 tablespoons soy sauce Adds saltiness and depth to balance the sweetness
- 1 tablespoon garlic minced Fresh garlic gives the marinade bold flavor
- 1/2 teaspoon red pepper flakes Adjust up or down depending on heat preference
- 1 teaspoon garlic salt Enhances all the savory notes in the dish
- Zest of half a lime Brightens the marinade and adds citrus aroma
- 1 tablespoon lime juice Fresh lime juice keeps everything vibrant
- 1 1/2 pounds boneless skinless chicken breast Lean protein that soaks up the marinade beautifully
- 1/2 cup canned coconut milk Creates a rich and creamy base for the sauce
- 1 tablespoon lime juice Adds tang and balance to the coconut sauce
- Zest of half a lime Reinforces that fresh lime flavor in the sauce
- 2 tablespoons mayonnaise Helps emulsify the sauce and make it extra creamy
- 1 tablespoon sriracha Adds heat and depth to the coconut lime sauce
How to Make Chili Chicken With Coconut Lime Sauce
Step 1: Make the chili lime marinade
In a large bowl, add the sweet chili sauce, soy sauce, minced garlic, red pepper flakes, garlic salt, lime zest, and lime juice. Stir everything together until fully combined. This is where all that flavor starts, so take a second to really mix it well.
Step 2: Coat the chicken
Add the chicken breasts directly into the bowl with the marinade. Use tongs or your hands to coat each piece thoroughly. Make sure every surface is covered. Set the bowl aside and let the chicken sit while you prepare the sauce. Even a few minutes makes a difference.
Step 3: Make the coconut lime sauce
In a small bowl, add the coconut milk, lime juice, lime zest, mayonnaise, and sriracha. Stir until completely smooth and creamy. Taste it and adjust the sriracha if you want more heat. Set aside.
Step 4: Cook the chicken
Spray a medium sized pan with nonstick cooking oil and heat it over medium to high heat. Add the marinated chicken breasts to the pan. Cook for about 6 to 8 minutes per side, depending on thickness. You want the chicken fully cooked with a little color on the outside.
Step 5: Serve and finish
Remove the chicken from the pan and let it rest for a minute. Serve it over rice, then drizzle the coconut lime sauce generously over the top. Add any toppings you like and dig in.
Substitutions
- Chicken thighs: Swap breasts for boneless thighs for extra juiciness.
- Tamari: Use tamari instead of soy sauce for a gluten free option.
- Greek yogurt: Replace mayonnaise with Greek yogurt for a lighter sauce.
- Honey chili sauce: If sweet chili sauce is unavailable, mix honey and chili paste.
Variations
- Grilled version: Grill the chicken instead of pan cooking for smoky flavor.
- Spicy upgrade: Add extra sriracha or chili flakes for more heat.
- Bowl style: Slice the chicken and serve over rice with veggies.
- Taco filling: Slice thin and serve in tortillas with slaw and sauce.
Tips and Tricks
- Even cooking: Pound thicker chicken breasts slightly for uniform cooking.
- Do not overcrowd the pan: Cook in batches if needed for better browning.
- Let it rest: Resting the chicken keeps it juicy.
- Taste the sauce: Adjust lime or spice to your preference.
FAQs
Can I make this ahead of time?
Yes. You can marinate the chicken up to 12 hours ahead and store the sauce separately.
Is this recipe very spicy?
It has a gentle heat. Reduce red pepper flakes and sriracha if needed.
Can I bake the chicken instead?
Yes. Bake at 400 degrees until cooked through, about 20 minutes.
Serving Ideas
- Steamed jasmine rice: Soaks up all the sauce beautifully.
- Coconut rice: Enhances the coconut flavors.
- Roasted vegetables: Broccoli or green beans pair perfectly.
- Fresh toppings: Cilantro, scallions, and lime wedges add freshness.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Sauce separately: Keep sauce separate for best texture.
- Reheat gently: Warm chicken slowly to avoid drying out.
- Meal prep friendly: Great for lunches throughout the week.
Chili Chicken With Coconut Lime Sauce
Ingredients
- ⅓ cup of sweet chili sauce
- 3 tbsp of soy sauce
- 1 tbsp of garlic minced
- ½ tsp of red pepper flakes
- 1 tsp of garlic salt
- Zest of half a lime
- 1 tbsp of lime juice
- 1 ½ lb of boneless skinless chicken breast
- ½ cup of canned coconut milk
- 1 tbsp lime juice
- Zest of half a lime
- 2 tbsp mayonnaise
- 1 tbsp of sriracha
Instructions
- Step 1: Make the chili lime marinade – In a large bowl, add the sweet chili sauce, soy sauce, minced garlic, red pepper flakes, garlic salt, lime zest, and lime juice. Stir everything together until fully combined. This is where all that flavor starts, so take a second to really mix it well.
- Step 2: Coat the chicken – Add the chicken breasts directly into the bowl with the marinade. Use tongs or your hands to coat each piece thoroughly. Make sure every surface is covered. Set the bowl aside and let the chicken sit while you prepare the sauce. Even a few minutes makes a difference.
- Step 3: Make the coconut lime sauce – In a small bowl, add the coconut milk, lime juice, lime zest, mayonnaise, and sriracha. Stir until completely smooth and creamy. Taste it and adjust the sriracha if you want more heat. Set aside.
- Step 4: Cook the chicken – Spray a medium sized pan with nonstick cooking oil and heat it over medium to high heat. Add the marinated chicken breasts to the pan. Cook for about 6 to 8 minutes per side, depending on thickness. You want the chicken fully cooked with a little color on the outside.
- Step 5: Serve and finish – Remove the chicken from the pan and let it rest for a minute. Serve it over rice, then drizzle the coconut lime sauce generously over the top. Add any toppings you like and dig in.
Notes
Substitutions
- Chicken thighs: Swap breasts for boneless thighs for extra juiciness.
- Tamari: Use tamari instead of soy sauce for a gluten free option.
- Greek yogurt: Replace mayonnaise with Greek yogurt for a lighter sauce.
- Honey chili sauce: If sweet chili sauce is unavailable, mix honey and chili paste.
Variations
- Grilled version: Grill the chicken instead of pan cooking for smoky flavor.
- Spicy upgrade: Add extra sriracha or chili flakes for more heat.
- Bowl style: Slice the chicken and serve over rice with veggies.
- Taco filling: Slice thin and serve in tortillas with slaw and sauce.
Tips and Tricks
- Even cooking: Pound thicker chicken breasts slightly for uniform cooking.
- Do not overcrowd the pan: Cook in batches if needed for better browning.
- Let it rest: Resting the chicken keeps it juicy.
- Taste the sauce: Adjust lime or spice to your preference.
Serving Ideas
- Steamed jasmine rice: Soaks up all the sauce beautifully.
- Coconut rice: Enhances the coconut flavors.
- Roasted vegetables: Broccoli or green beans pair perfectly.
- Fresh toppings: Cilantro, scallions, and lime wedges add freshness.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Sauce separately: Keep sauce separate for best texture.
- Reheat gently: Warm chicken slowly to avoid drying out.
- Meal prep friendly: Great for lunches throughout the week.
Private Notes
Final Thoughts
This Chili Chicken With Coconut Lime Sauce is one of those recipes that reminds me why I love cooking at home. It is fast. It is flavorful. And it brings everyone to the table without complaint.
It is the kind of meal that makes a regular night feel a little special. No stress. No complicated steps. Just good food made with intention. If you try it once, I have a feeling it will become one of those recipes you keep coming back to when you need a win in the kitchen.
From my kitchen to yours, I hope this one brings a little extra flavor to your dinner table.
