Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice is a light and refreshing grilled dinner. Simple and scrumptious!
Got a must-try recipe for grilling season – Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice!
Say that five times fast.
Seriously, the recipe title might be a mouthful but the dish is shockingly easy to make, and is as delicious as it is light and healthy!
Sweet Chili Grilled Chicken
Sweet chili sauce, light coconut milk, and lime juice marinated chicken is grilled then perched atop a bed of cilantro-lime cauliflower rice infused with coconut milk. I use the same technique as my Cauliflower Fried Rice (I’ve had so many people tell me they fed it to their families who had no idea it wasn’t rice!) and you are going to LOVE it!
The grilled chicken is the star of the plate though, as it has so much flavor from a brief marinade in the fridge. Plus it calls for just THREE ingredients, and the coconut-lime cauliflower rice uses a couple of the same ingredients so you can kill two birds with one delectable stone.
Start with the chicken marinade. Like I said, there’s just three of them!
You’ll need 1/2 cup each sweet chili sauce and unsweetened light coconut milk, and the juice of 1/2 lime. Franks is a great brand for sweet chili sauce and I also like the Grama’s Sweet Chili Sauce I use in my Thai Sticky Chicken Fingers. Can’t go wrong with either!
Add the ingredients plus lots of salt and pepper to a Ziplock bag then squish to combine. Finally add 4 chicken breasts then marinate in the refrigerator for 30 minutes or up to an hour.
When it’s time to eat, grill the chicken breasts over medium-high heat for 4-5 minutes on one side, and 3-4 minutes on the other. Chicken = DONE!
While the chicken’s marinating/grilling get the grated cauliflower rice ready. Send a medium-sized head cauliflower that’s been chopped into big hunks through a food processor fitted with the grating attachment, OR use store-bought frozen cauliflower rice.
Add the grated cauliflower to 1-1/2 Tablespoons coconut oil melted inside a large skillet over medium/medium-high heat then season liberally with salt and pepper and saute until tender, 5-7 minutes.
Once the cauliflower is tender add the juice from the other lime half, 3-4 Tablespoons coconut milk (depending on how coconutty you want it,) and 1/4 cup cilantro that’s been chopped. Stir to combine then add more salt and pepper if needed.
Scoop the coconut-lime cauliflower rice onto plates then top with the grilled chicken and serve with extra sweet chili sauce for dipping.
I am telling you – this is the best and easiest chicken marinade! A touch tropical from the coconut milk, sweet heat from the chili sauce (definitely not too spicy for kids,) and the kick of lime juice is just the best combo. Like I said, a must for grilling season — enjoy!
More Sizzling Grill Recipes
- Simple Grilled Chicken Thighs
- Grilled Chicken Salad
- Grilled Pork Tenderloin
- Perfect Grilled Steak
- Steak and Potato Bowls
- Grilled Portobello Mushrooms with Bruschetta
- Steak Salad with Maple Balsamic Vinaigrette
Equipment
Ingredients
- 3/4 cup light coconut milk, divided
- 1/2 cup sweet chili sauce, plus more for dipping
- 1 lime
- salt and pepper
- 4 chicken breasts, ~2lbs
- 8 cups cauliflower rice, fresh or frozen
- 1-1/2 Tablespoons coconut oil
- 1/4 cup fresh cilantro, chopped
Directions
- Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes – 1 hour in the refrigerator.
- Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes.
- Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add cauliflower, season liberally with salt and pepper, then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it. Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.
Notes
- Serve with regular rice if you prefer.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
If not grilling how long does it bake and what temp?
You can bake at 400 degrees for 20 minutes. Follow the instructions and guidelines in this post: https://iowagirleats.com/easiest-baked-chicken-breast/
This recipe looks delicious. It’s winter and to cold to get out to the grill – how would you suggest cooking it inside?
You can use a grill pan indoors!
So how would you recommend making the rice? (did I miss that somewhere)? I went for rice instead of cauliflower. I used 5 TBL of coconut milk because I really like that flavor. My rice tasted like nothing. it was totally bland.
Hey T, the ingredient measurements in this recipe are specifically formulated for cauliflower rice vs cooked white rice which is why your rice tasted bland. I would have to do additional recipe testing to decide how much additional sauce what ingredient ratios would be appropriate for a certain amount of white vs cauliflower rice.
One of my absolute favorite recipes! My family loves it. I’ve been making it now for a couple years. I’ve had to start making 2 heads of cauliflower because it’s so good we can’t get enough of the “rice”.
Oh I love that, Kristin!! So glad this is a recipe you guys come back to again and again!!
Delicious recipe! Made it a couple times already and was approved by all ages!
I’m thrilled to hear that, Diane! Thank you so much for your feedback and recipe rating!
So good. So good! SO GOOD! Definitely making this again! Used my vitamix to make the cauliflower rice – took like 5 minutes to make. Thx for this recipe!
Ahh, I’m SO THRILLED you loved this recipe, Diane!! Thank you so much for your feedback!
I love your recipes! but my husband has that soapy aversion to cilantro- any suggestions for an alternate to sprinkle on dishes such as the grilled chicken/ cauliflower?
Oh shoot! You can just leave it off! :)
You are so clever
Thanks Joni!