Go Back

Sweet Chili Coconut-Lime Grilled Chicken

A delicious grilled chicken dish infused with tropical flavors from sweet chili, lime, and coconut milk, perfect for summer grilling or weeknight dinners.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Grilled, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Marinade
  • 3/4 cup light coconut milk (divided) Use half for the marinade and half for the cauliflower rice.
  • 1/2 cup sweet chili sauce (plus more for dipping) Serve additional sauce for dipping.
  • 1 whole lime Juice half for marinade and half for cauliflower rice.
  • Salt and pepper To taste
Main Ingredients
  • 4 pieces chicken breasts (~2lbs) Use boneless, skinless chicken breasts.
  • 8 cups cauliflower rice (fresh or frozen) For a low-carb alternative to rice.
  • 1 1/2 Tablespoons coconut oil For sautéing the cauliflower rice.
  • 1/4 cup fresh cilantro (chopped) For garnish and flavor.

Method
 

Marinating the Chicken
  1. In a large Ziplock bag, combine 1/2 cup coconut milk, sweet chili sauce, and the juice of 1/2 lime. Add salt and pepper, then squish the bag to mix everything together.
  2. Add the chicken breasts to the bag. Seal it and marinate in the refrigerator for 30 minutes to 1 hour.
Grilling the Chicken
  1. Preheat your grill to medium-high heat, ensuring the grates are well-greased.
  2. Grill the chicken breasts for 4-5 minutes on one side. Flip and cook for another 3-4 minutes, depending on their size.
  3. Once done, move the chicken to a plate to rest for 5 minutes.
Preparing the Cauliflower Rice
  1. While the chicken is resting, heat the coconut oil in a large skillet over medium to medium-high heat (about 6 out of 10).
  2. Add the cauliflower rice, season with salt and pepper, and sauté until tender, about 5-7 minutes.
  3. Squeeze in the juice from the other half of the lime, then add 3-4 Tablespoons of coconut milk based on your preference for coconut flavor. Stir in the chopped cilantro.
  4. Taste the mixture and add more salt and pepper if needed.
Serving
  1. Serve the cauliflower rice on plates, top it with grilled chicken, and offer extra sweet chili sauce for dipping.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. If short on time, marinate the chicken for just 15-20 minutes. For a smoky flavor, add a few drops of liquid smoke to the marinade.