Thai Inspired Chili Lime Chicken Rice Bowl

This Thai Inspired Chili Lime Chicken Rice Bowl is like bringing a Thai street food stall in your kitchen! This chicken rice bowl is simple, but packed with so much flavor: spicy, sweet, savory, AND sour. It’s a simple combo of juicy, charred chicken thighs and the most addicting น้ำจิ้มซีฟู้ด, or Thai Dipping Sauce made with garlic, chili, and cilantro. It’s an easy weeknight dinner that reminds me of the night markets in Thailand!

Chili Lime Chicken Rice

• Thai Street Food Chicken Rice with Nam Jim Sauce
• Chili Lime Chicken Rice Ingredients
  • Pan Seared Chicken Thigh
  • Thai Chili LIme Sauce น้ำจิ้มซีฟู้ด
• Instructions

Thai Street Food Chicken Rice with Nam Jim Sauce

This Chili Lime Chicken Rice is a little reminder of Thailand’s street foods in one meal. Every time I’m eating Thai food, I think back to the 4 months of traveling South East Asia with Dom. This chicken rice is one of those dishes that are so so simple, but makes me hungry just thinking about. Juicy grilled or pan-fried chicken thigh topped with that addicting Thai spicy cilantro dipping sauce is the perfect meal with white rice.

Chili Lime Chicken Rice Ingredients

Pan Seared Chicken Thigh

The best part about Thai street food chicken is that slight char you get on the chicken skin. With some marinating and pan frying, I can get that flavor in my own kitchen. I’m using boneless chicken thighs with the skin on for this Thai chicken rice. It’s easy to eat, with a ton of flavor. You can use chicken breast instead, but it won’t be as juicy. It is then marinated in soy sauce, oyster sauce, honey, and black pepper for a sweet-savory flavor. It also gives the chicken that beautiful golden color. For an extra charred flavor, you can also cook this chicken on a grill!

Thai Chili LIme Sauce น้ำจิ้มซีฟู้ด

We’re topping this chicken rice bowl with a classic Thai Nam Jim Seafood น้ำจิ้มซีฟู้ด, or Seafood Dipping Sauce. Even though it’s technically called “seafood dipping sauce”, this is Thailand’s all-purpose dipping sauce. It can literally go on EVERYTHING.

This sauce is spicy, savory, sour, aromatic, and super, super addicting. Made with spices like cilantro, garlic, and Thai bird’s eye chili, it’s the type of sauce that makes your mouth water even just smelling it. It has just the right amount of acid and heat to match that savory chicken thigh and fatty chicken skin.

Instructions

1. Marinate the Chicken: In a bowl, combine soy sauce, oyster sauce, honey, and black pepper. Add chicken thighs and coat evenly. Let marinate for 15–20 minutes.
2. Make the Sauce: In a small bowl, whisk together garlic, Thai red chili, fish sauce, water, sugar, and lime juice until the sugar dissolves. Stir in chopped cilantro and set aside.
3. Cook the Chicken:  Heat a pan over medium heat with a drizzle of oil. Pan-fry the chicken thighs for 6–7 minutes per side, or until golden brown and fully cooked through. Remove and let rest for 2–3 minutes before slicing.
4. Assemble the Bowls:  Divide rice between four bowls, top with sliced chicken, and drizzle generously with the Thai lime chili sauce. Garnish with extra cilantro and lime wedges if desired.

Thai Inspired Chili Lime Chicken Rice Bowl

By Tiffy Cooks

5 from 4 votes

This Thai Inspired Chili Lime Chicken Rice Bowl is like bringing a Thai street food stall in your kitchen! This chicken rice bowl is simple, but packed with so much flavor: spicy, sweet, savory, AND sour. It’s a simple combo of juicy, charred chicken thighs and the most addicting น้ำจิ้มซีฟู้ด, or Thai Dipping Sauce made with garlic, chili, and cilantro. It’s an easy weeknight dinner that reminds me of the night markets in Thailand!

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Cook Time:20 minutes mins

Total Time:20 minutes mins

Course: Dinner, Main Course

Cuisine: Thai

Diet: Halal, Low Lactose

Keyword: Asian Recipe Easy, Asian Recipes for Dinner, chicken and rice, chicken dinner, chicken thigh, rice bowl, spicy food, thai

Servings: 4 Servings

Calories: 312kcal

Equipment

• Non-stick pan

Ingredients

Pan Seared Chicken

• 4 boneless chicken thighs with the skin on
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey
• ½ tsp black pepper

Thai Nam Jim Sauce

• 8-10 cloves garlic minced
• 2 Thai red chilies finely chopped (adjust to spice level)
• 2 tbsp fish sauce
• 4 tbsp lime juice about 2 small lime
• 1 tbsp sugar
• 1 tbsp water
• 4-5 stalks cilantro chopped

Instructions

• Marinate the Chicken: In a bowl, combine soy sauce, oyster sauce, honey, and black pepper. Add chicken thighs and coat evenly. Let marinate for 15–20 minutes.
• Make the Sauce: In a small bowl, whisk together garlic, Thai red chili, fish sauce, water, sugar, and lime juice until the sugar dissolves. Stir in chopped cilantro and set aside.
  
• Cook the Chicken:  Heat a pan over medium heat with a drizzle of oil. Pan-fry the chicken thighs for 6–7 minutes per side, or until golden brown and fully cooked through. Remove and let rest for 2–3 minutes before slicing.
  
• Assemble the Bowls:  Divide rice between four bowls, top with sliced chicken, and drizzle generously with the Thai lime chili sauce. Garnish with extra cilantro and lime wedges if desired.
  

Nutrition

Calories: 312kcalCarbohydrates: 15gProtein: 21gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 1547mgPotassium: 416mgFiber: 1gSugar: 9gVitamin A: 449IUVitamin C: 39mgCalcium: 38mgIron: 2mg