Sweet Chili Coconut-Lime Grilled Chicken
A delightful dish that combines sweet chili sauce, creamy coconut, and zesty lime, perfect for weeknight dinners or casual gatherings.
Ingredients
Marinade Ingredients
- 1/2 cup sweet chili sauce Provides sweetness and heat
- 1/4 cup light coconut milk Adds moisture and creaminess
- 1 piece lime Adds acidity and brightness
- to taste salt and pepper Enhances flavor
Main Ingredients
- 4 pieces chicken breasts The main protein, about 2 lbs total
- 8 cups cauliflower rice Fresh or frozen, serves as a low-carb base
- 1 1/2 Tablespoons coconut oil Adds richness
- 1/4 cup fresh cilantro Chopped, adds freshness and herbal notes
Instructions
Preparation
- In a mixing bowl, combine 1/2 cup of sweet chili sauce, 1/4 cup of light coconut milk, the juice from the lime, and a pinch of salt and pepper. Whisk until well combined.
- Place the chicken in a shallow dish and pour the marinade over it, ensuring it is well coated. Allow to marinate for at least 30 minutes.
- Prepare the cauliflower rice: Grate fresh cauliflower into rice-sized pieces or thaw and drain frozen cauliflower.
Cooking
- Heat 1 1/2 tablespoons of coconut oil in a skillet over medium heat. Add cauliflower rice and season lightly with salt and pepper.
- Sauté for about 5 to 7 minutes until tender, then remove from heat and toss in chopped cilantro.
- Preheat the grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6 to 7 minutes per side or until the internal temperature reaches 165°F.
- Transfer the grilled chicken to a cutting board and let it rest for a few minutes before slicing.
- To serve, place cauliflower rice on each plate and top with sliced grilled chicken. Drizzle with extra sweet chili sauce if desired.
Notes
For the best results, marinate the chicken overnight, monitor grill heat, and check for doneness using a thermometer. Fresh ingredients enhance the dish's brightness.
Nutrition
Serving: 1g
Tried this recipe?Let us know how it was!