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