# What you'll need:
→ Chicken Marinade
01 - 1.5 pounds boneless skinless chicken thighs
02 - 1/2 cup sweet chili sauce
03 - 1 tablespoon soy sauce
04 - 2 cloves garlic, minced
05 - 1 teaspoon fresh ginger, grated
06 - Juice of 1 lime
07 - Salt to taste
08 - Olive oil for cooking
→ Coconut Lime Drizzle
09 - 1/2 cup full-fat coconut milk
10 - Juice of 1 lime
11 - 1 tablespoon sweet chili sauce
12 - 1 teaspoon chili sauce or sriracha (optional)
→ Bowl Assembly and Garnishes
13 - 3 cups cooked jasmine rice
14 - 1/4 cup chopped fresh cilantro
15 - 2 green onions, chopped
16 - Crushed red pepper (optional)
17 - Lime wedges for garnish
# Method:
01 - Whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice in a mixing bowl until fully combined.
02 - Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Allow to marinate in the refrigerator for at least 30 minutes.
03 - In a small bowl, whisk together coconut milk, lime juice, sweet chili sauce, and chili sauce or sriracha if desired. Transfer to the refrigerator to chill until needed.
04 - Heat olive oil in a grill pan or large skillet over medium-high heat. Cook the chicken thighs for 5 to 6 minutes per side until fully cooked and caramelized around the edges. Rest briefly before slicing.
05 - Divide the cooked jasmine rice among serving bowls. Top each with sliced chicken, drizzle generously with coconut lime sauce, and garnish with cilantro, chopped green onions, crushed red pepper, and lime wedges.
