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–+ servings

Chili Chicken With Coconut Lime Sauce

This Chili Chicken With Coconut Lime Sauce is sweet, spicy, saucy, and packed with big bold flavor. Juicy chicken coated in a chili lime glaze and finished with a creamy coconut lime drizzle that makes every bite better than the last.
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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.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

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.

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Servings: 4 people
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