Introduction

This Grilled Maple Sriracha Chicken Bites bowl combines sweet, spicy, and creamy flavors for a vibrant meal. Served with fragrant coconut rice and a fresh mango avocado salsa, it’s perfect for a quick weeknight dinner or a special gathering.

Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Recipe - Recipe Image

Ingredients

1 ½ pounds boneless skinless chicken thighs
2 tablespoons maple syrup
2 tablespoons sriracha sauce
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 cup jasmine rice
1 cup coconut milk (full fat)
¾ cup water
¼ teaspoon salt
1 ripe mango, diced
1 avocado, diced
¼ cup red onion, finely chopped
½ cup cherry tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
⅛ teaspoon salt
¼ cup mayonnaise
1 tablespoon sriracha sauce
1 teaspoon lime juice

Instructions

Step 1: In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut chicken into bite-sized pieces and coat well. Cover and refrigerate for at least 30 minutes or up to 12 hours to marinate.
Step 2: Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and ¼ teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 3: Heat a grill or skillet over medium-high heat. Cook the marinated chicken bites for 3–4 minutes per side until caramelized and fully cooked. Set aside.
Step 4: In a bowl, gently combine diced mango, avocado, red onion, cherry tomatoes, cilantro, 1 tablespoon lime juice, and ⅛ teaspoon salt to make the salsa.
Step 5: Whisk together mayonnaise, 1 tablespoon sriracha, and 1 teaspoon lime juice until smooth to prepare the chili mayo.
Step 6: To assemble, place a serving of coconut rice in each bowl. Top with grilled chicken bites, spoon over mango avocado salsa, and finish with a swirl of chili mayo. Garnish with extra cilantro or lime wedges if desired.

Tips & Variations

For a milder spice level, reduce the amount of sriracha in the marinade and chili mayo.
Use brown jasmine rice instead of white for a nuttier flavor and added fiber, increasing cooking time accordingly.
Try adding diced cucumber or jalapeño to the salsa for extra crunch and heat.
Grill chicken on skewers for easier flipping and presentation if desired.

Storage

Store leftover chicken, rice, salsa, and chili mayo separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice in a microwave or skillet until warmed through. Keep salsa cold and add fresh chili mayo just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but it may cook faster and can dry out more easily, so watch cooking times closely and avoid overcooking.

Is there a dairy-free option for the chili mayo?

Absolutely! You can substitute the mayonnaise with a dairy-free alternative or use plain vegan mayo to keep it creamy without dairy.

Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

This vibrant and flavorful Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl is a delightful blend of sweet, spicy, and creamy elements. Tender chicken thighs marinated in a maple-sriracha glaze are grilled to perfection and served over fragrant coconut jasmine rice. Topped with a fresh mango avocado salsa and a zesty chili mayo, this bowl offers a refreshing and satisfying meal perfect for any day of the week.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Fusion, American with tropical flavors

Ingredients

Scale

Chicken Marinade

1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons maple syrup
2 tablespoons sriracha sauce
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

Coconut Rice

1 cup jasmine rice
1 cup full-fat coconut milk
¾ cup water
¼ teaspoon salt

Mango Avocado Salsa

1 ripe mango, diced
1 avocado, diced
¼ cup red onion, finely chopped
½ cup cherry tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
⅛ teaspoon salt

Chili Mayo

¼ cup mayonnaise
1 tablespoon sriracha sauce
1 teaspoon lime juice

Instructions

Marinate the Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and black pepper. Add the bite-sized chicken pieces and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, preferably up to 12 hours, to allow flavors to meld.
Cook the Coconut Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 15 to 18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Grill or Sear the Chicken: Preheat a grill or large skillet over medium-high heat. Once hot, add the marinated chicken bites in a single layer. Cook for 3 to 4 minutes on each side, turning carefully to caramelize and cook through. The chicken should be nicely charred on the outside and fully cooked inside. Remove from heat and set aside.
Make the Mango Avocado Salsa: In a mixing bowl, gently combine diced mango, avocado, finely chopped red onion, chopped cherry tomatoes, fresh cilantro, lime juice, and salt. Toss carefully to combine without mashing the avocado.
Prepare Chili Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until the mixture is smooth and creamy. Adjust the spiciness or acidity by adding more sriracha or lime juice if desired.
Assemble the Bowl: Distribute the coconut rice evenly into serving bowls. Top with the grilled chicken bites, then spoon over the mango avocado salsa. Finish with a generous swirl of chili mayo on top. Garnish with extra cilantro leaves or lime wedges if desired for added brightness and presentation.

Notes

For a spicier dish, increase the amount of sriracha in both the marinade and chili mayo.
Chicken thighs provide more moisture and flavor than chicken breasts; however, you can substitute if preferred.
To save time, marinate the chicken overnight for deeper flavor.
Use full-fat coconut milk for the richest and creamiest rice.
Ensure the rice simmers gently to prevent burning or sticking on the bottom.
This dish can be prepared on a grill or stovetop skillet depending on preference.
Leftovers can be stored covered in the refrigerator for up to 2 days, but best enjoyed fresh.

Keywords: Grilled chicken bites, maple sriracha chicken, coconut rice bowl, mango avocado salsa, chili mayo, tropical chicken bowl, easy grilled chicken recipe