🌶️ Sriracha Lime Chicken Thighs with Creamy Coconut Rice

by

Quick Description:
Juicy grilled chicken thighs marinated in a fiery-sweet Sriracha lime glaze and served over rich, fragrant coconut rice. It’s the perfect fusion of bold heat and tropical comfort—and comes together with minimal fuss!

  • Prep Time: 10 minutes (plus 6–8 hours marinating)

  • Cook Time: 20 minutes

  • Total Time: ~30 minutes active, plus marinating

  • Servings: 4

  • Calories per Serving: ~324 kcal

  • Dietary Badges: High-Protein, Gluten-Free Friendly (with GF soy sauce)

✅ Ingredients

For the Chicken

  • 6 boneless, skinless chicken thighs

  • 4 garlic cloves, minced

  • ⅛ cup honey

  • 2 Tbsp low-sodium soy sauce

  • 3 Tbsp Sriracha (adjust to taste)

  • 1 Tbsp rice wine vinegar

  • 3 Tbsp fresh cilantro, chopped (plus more for garnish)

  • 1 tsp salt

  • Juice of 3–4 fresh limes

For the Coconut Rice

  • 1 (15 oz) can coconut milk

  • 1½ cups long grain rice (Jasmine preferred)

  • ½ cup water

  • 1 tsp salt

🔄 Instructions

🔥 Make the Marinade:

  1. In a bowl, whisk honey, soy sauce, sriracha, vinegar, garlic, cilantro, and salt.

  2. Pour over the chicken in a shallow dish or zip-top bag. Refrigerate for at least 6 hours or overnight for best flavor.

🔥 Grill the Chicken:

  1. Preheat your grill to medium-high.

  2. Grill chicken over direct heat for 7–8 minutes per side, until juices run clear and internal temperature hits 165°F (74°C).

  3. Let rest 5 minutes before slicing. Squeeze fresh lime juice over the top.

🥥 Make the Coconut Rice:

  1. In a saucepan, combine coconut milk, water, Jasmine rice, and salt.

  2. Bring to a boil, then cover and reduce heat to low. Simmer 18–20 minutes until liquid is absorbed.

  3. Fluff with a fork and serve warm with the chicken.

🥄 Want Extra Sauce?

  1. Make a second batch of marinade and whisk in 1 tsp cornstarch. Simmer until thickened, then drizzle over plated chicken.

Introduction

There’s something magical about sweet heat, especially when it’s layered over grilled chicken and paired with creamy coconut rice. I made this on a hot summer night for a backyard dinner and now it’s a warm-weather staple. The Sriracha and lime combo is chef’s kiss—and the leftover sauce? I could drink it!

If you’re craving something bold, tropical, and totally satisfying, this dish hits every mark.

🥄 Step-by-Step Guide with Kristy’s Tips

1. Marinate for Maximum Flavor

Don’t skip the overnight soak—the lime and garlic infuse the chicken while the honey and soy help it caramelize beautifully on the grill.

💡 Kristy’s Tip: If you’re short on time, marinate for at least 2 hours and grill with extra sauce for flavor.

2. Grill Like a Pro

Grill on medium-high for that golden char. Chicken thighs are forgiving—they stay juicy even if cooked a few minutes extra.

Want stovetop? Use a grill pan or cast iron skillet.

3. Coconut Rice That Shines

Coconut milk gives the rice a subtle sweetness and creamy texture. Stir once halfway through cooking and fluff gently before serving.

Ingredient Notes & Substitutions

Ingredient Why It Works Substitutes
Sriracha Adds spicy depth Sambal, hot honey, or Gochujang
Rice vinegar Adds tang White vinegar or lime juice
Coconut milk Rich texture for rice Light coconut milk or coconut cream diluted
Chicken thighs Moist, forgiving cut Chicken breasts (adjust cook time)

Flavor Variations & Pairings

Variations

  • Peanut Thai Twist: Add 1 Tbsp peanut butter to the marinade for a nutty depth.

  • Mango Fresh: Top with fresh mango chunks and scallions.

  • Pineapple Kick: Add crushed pineapple to the sauce and reduce to thicken.

Serve With:

  • Cucumber salad or Asian slaw

  • Steamed snap peas or bok choy

  • Grilled corn with lime & cotija

Drink Pairing:

A cold Thai iced tea or pineapple spritzer pairs beautifully with this sweet-spicy plate.

Storage & Meal Prep Tips

  • Fridge: Store chicken and rice separately in airtight containers for up to 3 days.

  • Reheat: Microwave in 1-minute bursts or warm in a covered skillet with a splash of water.

  • Make Ahead: Marinate chicken and prep rice ingredients the day before for quick cooking.

Nutrition Info (Per Serving Approx.)

  • Calories: 324

  • Protein: 31g

  • Carbs: 26g

  • Fat: 24g (Saturated: 16g)

  • Sugar: 8g

  • Fiber: 2g

  • Sodium: 597mg

  • W-W Points: 8–10 (depends on plan and coconut milk type)

Frequently Asked Questions (FAQs)

Q: Can I use chicken breast instead?
A: Yes! Pound to even thickness and reduce cook time to prevent dryness.

Q: Is this super spicy?
A: It has a nice kick, but not overwhelming. Start with 2 Tbsp Sriracha for mild heat and adjust to taste.

Q: Can I make this in the oven?
A: Absolutely! Bake at 400°F for 25–30 minutes or until cooked through. Broil the last 2 minutes for char.

Q: Is this recipe gluten-free?
A: Use gluten-free soy sauce or tamari, and you’re good to go!

Personal Note from Kristy

This meal is my go-to for outdoor summer dinners or when I want to feel like I’m on vacation. The sriracha honey glaze makes the chicken practically addictive, and that creamy rice? Honestly, it could be a dessert. It’s flavorful, family-friendly, and perfect for both meal prep or entertaining.

Try More Flavor-Packed Chicken Recipes

  • Sticky Teriyaki Chicken Bowl

  • Lime Cilantro Chicken Wraps

  • Spicy Mango Chicken Skillet

  • W-W Grilled Greek Chicken Plate

Call to Action

Tried this Sriracha Lime Chicken with Coconut Rice? Share your creation with me @KristyCooksW-W on Instagram or leave a comment and rating below. What did you pair it with? Let’s spice up dinner—one plate at a time! 🌶️🥥🍗

Leave a Comment