Chili Chicken With Coconut Lime Sauce
Is there anything better than a dinner that comes together in just 20 minutes flat?! I think not, and this chili chicken with coconut lime sauce delivers all the fresh flavor that we need on busy weeknights.
The chicken gets a quick marinade with sweet chili sauce, lime juice, garlic, and a few simple seasonings, before being pan-fried. Meanwhile, we’re making a totally-to-die-for sauce that gets drizzled over the top to finish things off. I serve it over a bowl of rice, and it’s a protein-packed dinner that’ll have everyone asking for seconds.
Fast, fresh, healthy, and weeknight approved!
If you like this one, I think you’ll also love my chicken and sweet potato rice bowl, chicken and veggies with chimichurri sauce, bang bang chicken and rice, and honey pepper chicken!
Ingredients
If you’re looking for the printable recipe card, please note that you’ll find it at the bottom of this page! Don’t skip the coming sections though for extra tips and guidance.
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Sweet chili sauce: Adds sweetness with a little mild heat and forms the base of the marinade.
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Soy sauce: Brings a savory, salty depth that balances the sweetness of the chili sauce.
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Minced garlic: Adds bold, aromatic flavor that works perfectly with the chili and lime.
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Red pepper flakes: Gives the chicken a gentle kick of heat. Adjust slightly if you prefer it milder or spicier.
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Garlic salt: Boosts the savory flavor while lightly seasoning the chicken.
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Lime zest: Adds bright citrus flavor that helps balance the sweet and savory elements of the dish.
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Lime juice: Brings fresh acidity that lifts the marinade and keeps the flavors vibrant.
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Boneless, skinless chicken breasts: Lean, tender, and perfect for soaking up the marinade as they cook.
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Canned coconut milk: Creates a creamy, silky base for the coconut lime sauce. Full-fat coconut milk gives the richest texture.
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Lime juice: Brightens the sauce and balances the richness of the coconut milk.
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Lime zest: Adds an extra pop of citrus flavor to the sauce.
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Mayonnaise: Helps thicken the sauce and makes it extra creamy.
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Sriracha: Adds a little heat and a touch of tangy flavor that ties the sauce together.
How To Make Chili Chicken With Coconut Lime Sauce (Step-by-Step With Process Photos From Our Test Kitchen!)
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In a large bowl, combine the sweet chili sauce, soy sauce, garlic, red pepper flakes, garlic salt, the zest of half a lime, and lime juice. Stir well to combine. Add the chicken breasts and toss until they’re evenly coated. Set aside.
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While the chicken rests in the marinade, make the coconut lime sauce. In a small bowl, whisk together the coconut milk, lime juice, the zest of half a lime, mayonnaise, and sriracha until smooth. Set aside.
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Lightly spray a medium skillet with nonstick cooking spray and heat over medium-high heat. Add the chicken breasts and cook for about 6–8 minutes per side, until the chicken is fully cooked and nicely browned.
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Serve the chicken over rice and drizzle the coconut lime sauce over the top. Finish with your favorite toppings and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or on the stove until warmed through. The coconut lime sauce may thicken slightly in the fridge, so you can add a small splash of water or coconut milk when reheating if needed.
Recipe Notes
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You can also cook the chicken on a grill or flat top instead of a skillet. It adds a nice char and a little extra smoky flavor.
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Feel free to garnish with fresh cilantro, sliced scallions, or extra lime wedges for added freshness and color.
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If your chicken breasts are very thick, consider pounding them slightly or slicing them in half horizontally so they cook more evenly.
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Let the chicken rest for a few minutes after cooking before slicing. This helps keep it juicy.
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If you like a little more heat, you can add extra sriracha to the sauce or sprinkle in additional red pepper flakes.
Serving Ideas
My favorite way to serve this chili chicken is over a bowl of fluffy rice, which soaks up all that creamy coconut lime sauce perfectly.
You can also turn it into a rice bowl by adding toppings like shredded cabbage, avocado, cucumbers, or edamame.
For a lighter option, serve the sliced chicken over a fresh salad with greens, crunchy veggies, and a drizzle of the coconut lime sauce as the dressing.
It also works great tucked into lettuce wraps or tortillas for an easy handheld meal.
If you want to round things out with sides, try steamed broccoli, sautéed green beans, or roasted vegetables alongside the chicken.
Chili Chicken With Coconut Lime Sauce
Ingredients
- 1/3 cup sweet chili sauce
- 3 tbsp soy sauce
- 1 tbsp garlic minced
- 1/2 tsp red pepper flakes
- 1 tsp garlic salt
- Zest half a lime
- 1 tbsp lime juice
- 1 1/2 lb boneless skinless chicken breast
- 1/2 cup canned coconut milk
- 1 tbsp lime juice
- Zest half a lime
- 2 tbsp mayonnaise
- 1 tbsp sriracha
Instructions
- In a large bowl, combine the sweet chili sauce, soy sauce, garlic, red pepper flakes, garlic salt, the zest of half a lime, and lime juice. Stir well to combine. Add the chicken breasts and toss until they’re evenly coated. Set aside.
- While the chicken rests in the marinade, make the coconut lime sauce. In a small bowl, whisk together the coconut milk, lime juice, the zest of half a lime, mayonnaise, and sriracha until smooth. Set aside.
- Lightly spray a medium skillet with nonstick cooking spray and heat over medium-high heat. Add the chicken breasts and cook for about 6–8 minutes per side, until the chicken is fully cooked and nicely browned.
- Serve the chicken over rice and drizzle the coconut lime sauce over the top. Finish with your favorite toppings and enjoy.
This one’s ready in flash, full of flavor, and just perfect for a busy midweek meal! I really hope you’ll love it just as much as me and my family did. Don’t forget to leave a star rating below before you go, and be sure to tag me in your pics on Instagram @slimmingviolet and #slimmingviolet. It always makes my day to see them!
