Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless chicken thighs work wonderfully in Sweet Chili Coconut-Lime Grilled Chicken . They’re slightly juicier and very forgiving on the grill.

How long does this keep in the refrigerator?

Stored in an airtight container, leftovers stay fresh for 3–4 days . Reheat gently in a skillet or microwave.

Can I cook this without a grill?

Yes! A grill pan or cast-iron skillet works great. Cook over medium-high heat until the chicken reaches 165°F internally.

Can I make this with regular rice?

Definitely. While coconut-lime cauliflower rice keeps the meal light, jasmine or basmati rice pairs beautifully with the sweet chili sauce.

Is this recipe spicy?

It has a mild sweet heat from the chili sauce but nothing overpowering. For more kick, add a pinch of red pepper flakes to the marinade.

Sweet Chili Coconut-Lime Grilled Chicken: 5 Easy Steps

Name: Sweet Chili Coconut-Lime Grilled Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
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 (about 2 lbs); 8 cups cauliflower rice (fresh or frozen); 1 1/2 tablespoons coconut oil; 3–4 tablespoons coconut milk; Juice from remaining half lime; 1/4 cup fresh cilantro, chopped; Salt and pepper

Description

Sweet Chili Coconut-Lime Grilled Chicken is a light, tropical-inspired dinner packed with bold flavor. Juicy grilled chicken breasts are marinated in sweet chili sauce, coconut milk, and fresh lime juice, then grilled until perfectly caramelized. Served over coconut-lime cauliflower rice and finished with fresh cilantro, this easy recipe delivers a healthy, gluten-free meal that feels bright, fresh, and satisfying.

Ingredients

Scale

For the Chicken

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 (about 2 lbs)

For the Coconut-Lime Cauliflower Rice

8 cups cauliflower rice (fresh or frozen)
1 1/2 tablespoons coconut oil
3–4 tablespoons coconut milk
Juice from remaining half lime
1/4 cup fresh cilantro, chopped
Salt and pepper

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Instructions

1. Prepare the Marinade

In a large zip-top bag, combine 1/2 cup coconut milk, sweet chili sauce, and the juice of half a lime. Season with salt and pepper and mix well.

2. Marinate the Chicken

Add the chicken breasts to the marinade, seal the bag, and coat the chicken evenly. Refrigerate for 30 minutes to 1 hour.

3. Preheat the Grill

Preheat your grill to medium-high heat and lightly grease the grates to prevent sticking.

4. Grill the Chicken

Remove the chicken from the marinade and grill for 4–5 minutes on the first side, then 3–4 minutes on the second side, depending on thickness. Cook until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes.

5. Cook the Cauliflower Rice

While the chicken grills, heat coconut oil in a large skillet over medium heat. Add the cauliflower rice and season with salt and pepper. Sauté for 5–7 minutes until tender.

6. Finish the Rice

Stir in the remaining lime juice and 3–4 tablespoons coconut milk. Add chopped cilantro and mix well. Taste and adjust seasoning if needed.

7. Serve

Divide the coconut-lime cauliflower rice onto plates, top with grilled chicken, and serve with extra sweet chili sauce for dipping.

Notes

For deeper coconut flavor, marinate the chicken closer to one hour.

Make sure the grill grates are well-oiled to prevent the sweet chili marinade from sticking.

Regular jasmine rice can be used instead of cauliflower rice if preferred.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with cauliflower rice
Calories: 376
Sugar: 18g
Sodium: 591 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 39 g
Cholesterol: 109 mg