Sweet Chili Coconut-Lime Grilled Chicken with Cauliflower Rice Recipe
Introduction
This Sweet Chili Coconut-Lime Grilled Chicken is a flavorful and tropical twist on a classic grilled dish. Juicy chicken breasts are marinated in a tangy coconut and chili sauce, then served over fragrant cauliflower rice. It’s a fresh, light meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
- 3/4 cup light coconut milk (divided)
- 1/2 cup sweet chili sauce (plus more for dipping)
- 1 lime
- Salt and pepper, to taste
- 4 chicken breasts (~2 lbs)
- 8 cups cauliflower rice (fresh or frozen)
- 1 1/2 tablespoons coconut oil
- 1/4 cup fresh cilantro (chopped)
Instructions
- Step 1: In a large Ziplock bag, combine 1/2 cup coconut milk, sweet chili sauce, and the juice of half a lime. Season with salt and pepper, then seal the bag and shake to mix.
- Step 2: Add the chicken breasts to the marinade, seal the bag, and refrigerate for 30 minutes to 1 hour to let the flavors soak in.
- Step 3: Preheat your grill to medium-high and grease the grates well to prevent sticking.
- Step 4: Remove the chicken from the marinade and grill for 4-5 minutes on the first side, then 3-4 minutes on the second side, adjusting time based on thickness and desired doneness. Transfer to a plate and let rest for 5 minutes.
- Step 5: While the chicken rests, heat coconut oil in a large skillet over medium to medium-high heat.
- Step 6: Add the cauliflower rice, season generously with salt and pepper, and sauté until tender, about 5-7 minutes.
- Step 7: Squeeze juice from the remaining half of the lime over the cauliflower rice, then stir in 3-4 tablespoons of coconut milk depending on your preferred level of coconut flavor.
- Step 8: Mix in chopped cilantro, taste, and adjust seasoning with salt and pepper if needed.
- Step 9: Serve the cauliflower rice on plates, top with grilled chicken, and offer extra sweet chili sauce on the side for dipping.
Tips & Variations
- For a spicier kick, add a pinch of red chili flakes to the marinade.
- Use fresh lime juice for the best bright flavor, and zest some lime into the cauliflower rice for extra zing.
- If you don’t have a grill, you can cook the chicken in a grill pan or cast-iron skillet over medium-high heat.
- Swap cauliflower rice with jasmine rice or quinoa if you prefer a grain option.
Storage
Store any leftover chicken and cauliflower rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The chicken is best served fresh but holds up well for quick meals later in the week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free because it uses coconut milk instead of cream or butter.
What if I don’t have a grill?
You can cook the chicken on a stovetop grill pan or a regular skillet. Just heat the pan over medium-high heat, add a little oil, and cook the chicken the same amount of time, flipping once.
PrintSweet Chili Coconut-Lime Grilled Chicken with Cauliflower Rice Recipe
A vibrant and flavorful recipe featuring juicy grilled chicken breasts marinated in a sweet chili and coconut lime sauce, served over tender sautéed cauliflower rice infused with coconut milk and fresh cilantro. This tropical-inspired dish combines savory, tangy, and sweet elements for a delicious and healthy meal ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion (Tropical/Asian-inspired)
- Diet: Low Fat
Ingredients
For the Chicken Marinade
- 1/2 cup light coconut milk
- 1/2 cup sweet chili sauce (plus more for dipping)
- Juice of 1/2 lime
- 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
- Juice of remaining 1/2 lime
- 3–4 tablespoons light coconut milk
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Marinate chicken: In a large Ziplock bag, combine 1/2 cup light coconut milk, 1/2 cup sweet chili sauce, and the juice of half a lime. Season with salt and pepper, then seal the bag and shake to mix well. Add the chicken breasts to the bag, seal, and let marinate in the refrigerator for 30 minutes up to 1 hour to absorb the flavors.
- Grill chicken: Preheat your grill to medium-high heat and grease the grates well to prevent sticking. Remove chicken from the marinade and place on the grill. Cook the chicken breasts for 4-5 minutes on the first side, then flip and cook for an additional 3-4 minutes. Cooking time will vary depending on thickness and preferred doneness. Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes to allow juices to redistribute.
- Prepare cauliflower rice: While the chicken is grilling, heat coconut oil in a very large skillet over medium to medium-high heat (around 6 out of 10 heat setting). Add the cauliflower rice and season liberally with salt and pepper. Sauté for 5-7 minutes until the cauliflower is tender but not mushy.
- Finish cauliflower rice: Squeeze in the juice from the remaining half of the lime, then add 3 to 4 tablespoons of light coconut milk depending on how strong you want the coconut flavor. Stir in the chopped cilantro and taste for seasoning; add more salt and pepper if needed.
- Serve: Scoop the cauliflower rice onto plates and top with the rested grilled chicken breasts. Serve with extra sweet chili sauce on the side for dipping, enjoying the perfect balance of sweet, tangy, and savory flavors.
Notes
- Marinate chicken for at least 30 minutes but no longer than 1 hour to prevent the acid in lime juice from breaking down the meat excessively.
- Use fresh or frozen cauliflower rice according to your preference; adjust cooking time if using frozen.
- If you do not have a grill, you can cook the chicken on a grill pan or stovetop skillet over medium-high heat.
- For a spicier dish, add red chili flakes to the marinade or cauliflower rice.
- Leftover cauliflower rice and grilled chicken can be refrigerated for up to 3 days and reheated gently on the stovetop or in a microwave.
Keywords: grilled chicken, sweet chili sauce, coconut lime marinade, cauliflower rice, healthy dinner, tropical flavors, low carb, quick meal
