Thai Inspired Chili Lime Chicken Rice Bowl – 35-Minute Recipe
A vibrant Thai‑style rice bowl featuring char‑grilled chicken thighs tossed in a bright chili‑lime dipping sauce. The combination of sweet honey, salty soy and fish sauces, and fresh cilantro gives the dish a perfect balance of sweet, salty, sour, and spicy.
From: Facebook(view original)
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Ingredients
- 4 boneless chicken thighs with skin on
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1/2 tsp black pepper
- 8 cloves garlic
- 2 Thai red chilies
- 2 tbsp fish sauce
- 4 tbsp lime juice
- 1 tbsp sugar
- 1 tbsp water
- 4 stalks cilantro
Instructions
- 1Prepare the chicken: Pat the 4 boneless, skin‑on chicken thighs dry. In a large bowl combine 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, and 1/2 tsp black pepper; stir until the honey dissolves.
- 2Add the chicken thighs to the bowl, toss to coat evenly, and let them marinate at room temperature for 15–20 minutes.
- 3While the chicken marinates, make the sauce: In a small bowl whisk together the minced garlic, the finely chopped Thai red chilies, 2 tbsp fish sauce, 1 tbsp water, 1 tbsp sugar, and 4 tbsp lime juice until the sugar is fully dissolved.
- 4Stir the chopped cilantro into the sauce and set the sauce aside.
- 5Heat a drizzle of oil in a large skillet over medium heat. Once hot, add the marinated chicken thighs.
- 6Cook the thighs for 6–7 minutes on each side, or until the exterior is golden‑brown and the internal temperature reaches 165°F (165°F).
- 7Transfer the cooked chicken to a cutting board, let it rest for 2–3 minutes, then slice it into bite‑size strips.
- 8To assemble, divide cooked rice (prepared separately) among four bowls, top each with sliced chicken, and generously drizzle the cilantro‑lime chili sauce over the top.
- 9Garnish each bowl with extra chopped cilantro and lime wedges if desired, then serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for flavor
Let the chicken thighs sit in the soy‑oyster‑honey mixture at room temperature for 15–20 minutes before cooking.
Rest before slicing
After cooking, transfer the chicken to a board and rest for 2–3 minutes before cutting into strips.
Dissolve sugar fully
Whisk the sauce ingredients until the sugar is completely dissolved before adding cilantro.
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Frequently asked questions
- How long does it take to make Thai Inspired Chili Lime Chicken Rice Bowl?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Thai Inspired Chili Lime Chicken Rice Bowl recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thai Inspired Chili Lime Chicken Rice Bowl recipe come from?
- It was shared on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
- How many calories are in Thai Inspired Chili Lime Chicken Rice Bowl?
- Roughly 312 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.