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Sweet Chili Coconut-Lime Grilled Chicken with Cauliflower Rice Recipe

★★★★★

4.5 from 86 reviews
  • Author: Rafael
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Sweet Chili Coconut-Lime Grilled Chicken recipe features tender grilled chicken breasts marinated in a flavorful blend of sweet chili sauce, coconut milk, and lime. Served atop a bed of savory cauliflower rice infused with coconut milk, lime, and fresh cilantro, this vibrant dish is a delicious, low-carb, and gluten-free meal perfect for a quick weeknight dinner or weekend gathering.

Ingredients

Scale

For the Chicken Marinade

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

For the 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, juice from half of the lime, and season with salt and pepper. Seal the bag and mix well to combine the marinade. Add the chicken breasts, ensuring they are fully coated, then refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate.
  2. Preheat Grill: Preheat your grill to medium-high heat. Make sure the grill grates are well greased to prevent sticking and ease turning the chicken.
  3. Grill Chicken: Remove chicken from the marinade and grill for 4-5 minutes on the first side. Flip and grill for an additional 3-4 minutes or until the chicken is cooked through to your liking. Cooking times may vary depending on the size of the breasts. Once done, transfer the chicken to a plate and let it rest for 5 minutes to retain juices.
  4. Prepare Cauliflower Rice: While the chicken rests, heat coconut oil in a very large skillet over medium to medium-high heat. Add the cauliflower rice to the skillet, season generously with salt and pepper, and sauté for 5-7 minutes until tender but not mushy.
  5. Flavor the Rice: Squeeze in the juice from the remaining half of the lime into the cauliflower rice. Add 3 to 4 tablespoons of light coconut milk, depending on your preferred coconut flavor intensity, and stir in the chopped fresh cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Serve: Transfer cauliflower rice to plates, top each with a grilled chicken breast, and serve with extra sweet chili sauce on the side for dipping. Enjoy this vibrant and flavorful combination!

Notes

  • Marinate the chicken for up to 1 hour for best flavor; longer marinades may alter texture.
  • You can substitute fresh cauliflower rice with frozen cauliflower rice to save prep time.
  • Adjust the amount of sweet chili sauce based on your preferred spice and sweetness levels.
  • To keep cauliflower rice warm, cover the skillet with a lid while the chicken rests.
  • Make sure to let the chicken rest after grilling to lock in the juices for moist results.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Asian Fusion

Keywords: Grilled chicken, sweet chili sauce, coconut-lime marinade, cauliflower rice, healthy dinner, gluten free, low carb, coconut milk, cilantro

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