Description
When you’re craving something fresh, flavorful, and a little bit tropical, Sweet Chili Coconut-Lime Grilled Chicken is the perfect dish to satisfy your taste buds. The smoky char from the grill pairs beautifully with the rich creaminess of coconut milk, the zing of lime, and the subtle heat of sweet chili sauce. This dish combines bold flavors with a refreshing twist, creating a balanced and exciting meal that’s perfect for summer cookouts, weeknight dinners, or impressing guests at your next gathering.
The beauty of this recipe lies in its simplicity—just a few key ingredients come together to make grilled chicken feel like a special treat. The coconut and lime bring a tropical touch, while the sweet chili sauce adds just the right amount of heat and sweetness. It’s a flavor-packed dish that’s both satisfying and light, making it an ideal choice for any occasion. Let’s get started and bring the taste of the tropics to your grill!
Ingredients
- 2 chicken breasts (boneless, skinless)
- 12 oz pasta (penne, spaghetti, or your choice)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh basil (chopped)
- 3 tablespoons extra virgin olive oil
- 1 clove garlic (minced)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh mozzarella or Parmesan (optional, for garnish)
Instructions
- Prepare the Chicken:
Start by seasoning the chicken breasts with salt, pepper, and a drizzle of olive oil. Heat a grill pan or skillet over medium-high heat. Grill the chicken for about 5-7 minutes on each side or until fully cooked. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces. - Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water for later use. - Prepare the Bruschetta Topping:
In a medium bowl, combine the halved cherry tomatoes, minced garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, and red pepper flakes (if using). Gently toss to combine and let the mixture sit for a few minutes to allow the flavors to meld together. - Assemble the Dish:
In a large mixing bowl, combine the cooked pasta with the bruschetta topping. If the pasta seems dry, add a little of the reserved pasta water until you reach your desired consistency. Add the grilled chicken pieces and toss everything together. - Serve and Garnish:
Divide the pasta among plates, topping with additional fresh basil or a sprinkle of Parmesan cheese or fresh mozzarella for extra creaminess. Serve immediately while still warm.
Notes
- This Bruschetta Chicken Pasta can be made ahead of time for meal prepping. Simply store the cooked pasta and grilled chicken in the fridge, and add the fresh bruschetta topping just before serving to maintain its fresh flavor.
Nutrition
- Calories: 400