Print

Sweet Chili Lime Grilled Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 155 reviews

This Sweet Chili Coconut-Lime Grilled Chicken recipe features tender, juicy chicken breasts marinated in a vibrant blend of light coconut milk, sweet chili sauce, and fresh lime juice, then grilled to perfection. Served alongside fragrant sautéed cauliflower rice infused with coconut milk and fresh cilantro, this dish combines tropical flavors with a healthy, low-carb twist. Perfect for a quick weeknight dinner that’s both flavorful and satisfying.

Ingredients

For the Chicken Marinade

  • 3/4 cup light coconut milk, divided
  • 1/2 cup sweet chili sauce, plus more for dipping
  • Juice of 1 lime, 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

Instructions

  1. Prepare the Marinade: In a large Ziplock bag, combine 1/2 cup of light coconut milk, 1/2 cup sweet chili sauce, juice of half a lime, and a pinch of salt and pepper. Seal the bag and gently squish to mix the marinade thoroughly.
  2. Marinate the Chicken: Add the chicken breasts to the marinade bag, seal it, and refrigerate for 30 minutes to 1 hour, allowing the flavors to infuse and the chicken to tenderize.
  3. Preheat and Prepare the Grill: Heat your grill to medium-high and ensure the grates are well greased to prevent sticking and create nice grill marks on the chicken.
  4. Grill the Chicken: Place the marinated chicken breasts on the grill. Cook for 4-5 minutes on the first side, then flip and grill for another 3-4 minutes on the second side. Cooking times may vary depending on the size of the chicken breasts and your desired doneness. Remove the chicken and let it rest on a plate for 5 minutes before serving.
  5. Sauté the Cauliflower Rice: While the chicken rests, heat 1 1/2 tablespoons of coconut oil in a very large skillet over medium to medium-high heat. Add cauliflower rice and season liberally with salt and pepper. Cook, stirring occasionally, until tender, about 5-7 minutes.
  6. Finish the Cauliflower Rice: Squeeze the juice from the remaining half of the lime over the cauliflower rice. Add 3-4 tablespoons of light coconut milk according to your preference for coconut flavor, then stir in the chopped fresh cilantro. Adjust seasoning with additional salt and pepper if needed.
  7. Assemble and Serve: Scoop the cauliflower rice onto plates, top with grilled chicken breasts, and serve with extra sweet chili sauce on the side for dipping.

Notes

  • Marinate the chicken for at least 30 minutes to develop flavor, but up to 1 hour for best results.
  • Make sure to grease the grill grates well to avoid sticking and help get beautiful grill marks.
  • Cauliflower rice can be fresh or frozen; if frozen, thaw and drain excess water before cooking.
  • Adjust the amount of coconut milk in the cauliflower rice to your taste for a milder or stronger coconut flavor.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
  • Leftover chicken and cauliflower rice can be refrigerated and enjoyed within 3 days.

Find it online: https://forkvista.com/sweet-chili-lime-grilled-chicken-recipe/