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Sweet Chili Coconut-Lime Grilled Chicken with Cauliflower Rice Recipe

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4 from 9 reviews

  • Author: Eve
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

This Sweet Chili Coconut-Lime Grilled Chicken recipe offers a vibrant and tropical twist on classic grilled chicken. Marinated in a flavorful blend of light coconut milk, sweet chili sauce, and fresh lime juice, the chicken is perfectly charred on the grill and paired with a fragrant sautéed cauliflower rice infused with coconut, lime, and cilantro. It’s a refreshing and healthy meal perfect for weeknight dinners or casual gatherings, combining sweet, tangy, and savory flavors in every bite.

Ingredients

Chicken Marinade

  • 3/4 cup light coconut milk (divided)
  • 1/2 cup sweet chili sauce (plus more for dipping)
  • 1 lime (juiced, divided)
  • Salt and pepper, to taste
  • 4 chicken breasts (~2 lbs)

Cauliflower Rice

  • 8 cups cauliflower rice (fresh or frozen)
  • 1 1/2 tablespoons coconut oil
  • 1/4 cup fresh cilantro (chopped)
  • Salt and pepper, to taste

Instructions

  1. Marinate chicken: In a large Ziplock bag, combine 1/2 cup of light coconut milk, 1/2 cup sweet chili sauce, and the juice of half a lime. Add salt and pepper, then seal the bag and squish it gently to mix the marinade. Add the chicken breasts to the bag and refrigerate for 30 minutes to 1 hour, allowing the flavors to infuse.
  2. Preheat grill: Prepare a grill to medium-high heat, ensuring the grates are well greased to prevent sticking.
  3. Grill chicken: Place the marinated chicken breasts on the grill and cook for 4-5 minutes on the first side. Flip and grill for an additional 3-4 minutes on the other side, depending on thickness and desired doneness. Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes to retain juices.
  4. Sauté cauliflower rice: While the chicken rests, heat the coconut oil in a large skillet over medium to medium-high heat. Add the cauliflower rice and season generously with salt and pepper. Sauté for 5-7 minutes, or until the cauliflower is tender but still has a slight bite.
  5. Add flavor to rice: Squeeze in the juice from the remaining half of the lime. Stir in 3-4 tablespoons of the remaining light coconut milk, adjusting according to how coconutty you prefer the rice. Add the chopped cilantro and mix well. Taste and adjust salt and pepper if needed.
  6. Serve: Plate the cauliflower rice and top with the grilled chicken breasts. Serve with additional sweet chili sauce on the side for dipping, and enjoy a vibrant, flavorful meal.

Notes

  • Marinating chicken for at least 30 minutes enhances flavor and tenderness, but up to 1 hour is ideal.
  • If fresh cauliflower rice is unavailable, frozen cauliflower rice works well; just thaw before cooking.
  • Adjust the amount of coconut milk in the rice to control the creamy coconut flavor.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the marinade or cauliflower rice.
  • Ensure grill grates are oiled properly to prevent sticking and achieve nice grill marks.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Fusion / Tropical

Find it online: https://everecipes.com/sweet-chili-coconut-lime-grilled-chicken-with-cauliflower-rice-recipe/