Sweet Chili Coconut-Lime Grilled Chicken

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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

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Sweet Chili Coconut-Lime Grilled Chicken

5 from 7 votes

by Kristin Porter

Prep: 30 minutes mins

Cook: 15 minutes mins

Total: 45 minutes mins

Servings: 4

GFGluten FreeDFDairy FreeEFEgg FreeLFLow Fat

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Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice is a light and refreshing grilled dinner. Simple and scrumptious!

Equipment

• Large skillet

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

Calories: 376kcal, Carbohydrates: 26g, Protein: 39g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 591mg, Potassium: 1081mg, Fiber: 4g, Sugar: 18g, Vitamin A: 127IU, Vitamin C: 76mg, Calcium: 46mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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