Description
This Sweet Chili Coconut-Lime Grilled Chicken recipe offers a vibrant and flavorful twist on classic grilled chicken by marinating it in a zesty lime and sweet chili sauce infused with creamy coconut milk. Served alongside sautéed cauliflower rice enhanced with coconut milk and fresh cilantro, this dish is a delicious, low-carb, and tropical-inspired meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the Chicken Marinade
- 3/4 cup light coconut milk, divided
- 1/2 cup sweet chili sauce
- 1 lime, juiced
- Salt, to taste
- Black pepper, to taste
- 4 chicken breasts (about 2 lbs)
For the Cauliflower Rice
- 8 cups cauliflower rice (fresh or frozen)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon coconut oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Marinate the Chicken: In a large Ziplock bag, combine 1/2 cup of light coconut milk, sweet chili sauce, and lime juice. Season with salt and black pepper to taste. Add the chicken breasts, coat them thoroughly with the marinade, seal the bag, and refrigerate for 30 minutes to 1 hour to allow the flavors to infuse.
- Preheat the Grill: Heat your grill to medium-high. This level of heat will help achieve a beautiful char on the outside of the chicken while keeping the inside juicy.
- Grill the Chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Place them on the preheated grill, cooking for 4-5 minutes on one side. Flip and grill for an additional 3-4 minutes until the chicken reaches an internal temperature of 165°F. After grilling, let the chicken rest for 5 minutes to reabsorb juices before serving.
- Prepare the Cauliflower Rice: While the chicken is resting, heat coconut oil in a skillet over medium heat. Add the cauliflower rice, seasoning with salt and pepper. Sauté for about 5-7 minutes until tender. Stir in the remaining 1/4 cup of light coconut milk and the chopped fresh cilantro to add a creamy texture and bright flavor.
Notes
- Marinating the chicken for longer (up to 2 hours) can intensify the flavors.
- Ensure the grill is properly preheated to prevent the chicken from sticking.
- Use a meat thermometer to check doneness to avoid under or overcooking the chicken.
- You can substitute coconut oil with olive oil if preferred.
- Fresh cilantro adds a bright, herbal note—feel free to adjust the quantity based on taste.
- For a spicier kick, add crushed red pepper flakes to the marinade.
