Description
This vibrant Chili Chicken with Coconut Lime Sauce recipe combines tender, marinated chicken breasts cooked to perfection in a skillet and topped with a creamy, tangy coconut lime sauce. The dish offers a delightful balance of sweet, spicy, and citrus flavors, perfect for a quick and flavorful weeknight dinner served over rice.
Ingredients
For the Marinade and Chicken
- 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 of half a lime
- 1 tbsp lime juice
- 1 1/2 lb boneless skinless chicken breast
For the Coconut Lime Sauce
- 1/2 cup canned coconut milk
- 1 tbsp lime juice
- Zest of half a lime
- 2 tbsp mayonnaise
- 1 tbsp sriracha
Instructions
- Marinate the Chicken: In a large bowl, combine the sweet chili sauce, soy sauce, minced garlic, red pepper flakes, garlic salt, lime zest, and lime juice. Stir thoroughly to blend all the flavors. Add the chicken breasts to the marinade and toss to coat them evenly. Let the chicken rest to absorb the flavors.
- Prepare the Coconut Lime Sauce: While the chicken marinates, whisk together the coconut milk, lime juice, lime zest, mayonnaise, and sriracha in a small bowl until the sauce is smooth and creamy. Set the sauce aside for serving.
- Cook the Chicken: Lightly spray a medium skillet with nonstick cooking spray and heat it over medium-high heat. Add the marinated chicken breasts and cook each side for about 6 to 8 minutes until the chicken is fully cooked through and has a nicely browned exterior.
- Serve: Plate the cooked chicken over cooked rice, then generously drizzle the coconut lime sauce on top. Add any of your favorite toppings such as chopped cilantro or extra lime wedges for garnish, and enjoy your meal!
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- For a spicier version, increase the amount of red pepper flakes or sriracha in the sauce.
- This dish pairs wonderfully with steamed jasmine or basmati rice.
- You can substitute mayonnaise with Greek yogurt for a lighter sauce.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
