Description
This Juicy Chili Chicken Bowl with Coconut Lime Drizzle Delight features tender, marinated chicken thighs cooked to perfection with chili powder, smoked paprika, garlic, and ginger. Served atop fluffy jasmine rice and garnished with crunchy red bell pepper, fresh cucumber, and a zesty coconut lime sauce, this bowl combines vibrant flavors with creamy richness for a satisfying and wholesome meal.
Ingredients
Scale
For the Chicken Marinade
- 1 pound Boneless Skinless Chicken Thighs
- 2 tablespoons Chili Powder
- 1 teaspoon Smoked Paprika
- 4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 tablespoons Soy Sauce
- 1 tablespoon Honey
- 2 tablespoons Olive Oil
For the Bowl
- 2 cups Cooked Jasmine Rice
- 1 cup Red Bell Pepper, sliced
- 1 cup Cucumber, sliced
For the Coconut Lime Drizzle
- 1 cup Coconut Milk
- 2 tablespoons Lime Juice
- 1 teaspoon Lime Zest
- 1/4 cup Chopped Fresh Cilantro
Instructions
- Prepare the Marinade: In a bowl, combine chili powder, smoked paprika, minced garlic, grated fresh ginger, soy sauce, honey, and olive oil. Whisk well to create a flavorful marinade for the chicken.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 10 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat a skillet over medium heat. Once hot, add the marinated chicken thighs and cook for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes, then slice into strips.
- Prepare the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and lime zest until well combined. Set aside.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among four serving bowls. Top each with sliced chicken, red bell pepper slices, and cucumber slices.
- Drizzle and Garnish: Spoon the coconut lime drizzle over each bowl generously. Sprinkle chopped fresh cilantro on top to add a herbaceous freshness.
- Serve and Enjoy: Serve the bowls immediately for a warm, vibrant meal that balances spicy chicken with creamy coconut lime sauce and crisp vegetables.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Substitute chicken breasts if preferred, but monitor cooking time to avoid dryness.
- Adjust chili powder quantity according to desired spice level.
- Light coconut milk can be used for a lower-fat sauce option.
- Maple syrup can replace honey for a vegan-friendly adaptation.
- Other rice varieties such as basmati or brown rice can be used as a base.
- Cilantro can be omitted if you do not enjoy its flavor.
