Sweet 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
Scale
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
