why make this recipe
Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo is a delightful dish that brings together a variety of delicious flavors and textures. The sweetness of the maple syrup balances the heat from the sriracha, while the creamy coconut rice adds a rich base. The fresh mango and avocado salsa gives a refreshing lift, making this bowl perfect for any meal. It’s also easy to prepare and can be a hit at family gatherings or casual dinners with friends.
how to make Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
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
Directions:
Marinate Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut the chicken into bite-sized pieces and coat them in the marinade. Refrigerate for 30 minutes to 12 hours.
Cook Coconut Rice: Rinse the jasmine rice until the water runs clear. Combine the rice, coconut milk, water, and salt in a saucepan. Bring it to a boil, then reduce the heat, cover, and simmer for 15-18 minutes. Let it sit for 5 minutes, then fluff with a fork.
Grill/Sear Chicken: Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for 3-4 minutes on each side until it’s caramelized and fully cooked. Set aside.
Mango Avocado Salsa: In a bowl, combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Toss gently to mix.
Chili Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
Assemble Bowl: Add a serving of coconut rice to each bowl. Top with grilled chicken bites, spoon over some mango avocado salsa, and drizzle with chili mayo. Garnish with extra cilantro or lime wedges if desired.
how to serve Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
Serve this dish warm for the best experience. If you want to impress your guests, you can arrange it nicely in bowls. The vibrant colors from the salsa and chicken make it visually appealing. Pair it with a refreshing drink like iced tea or lemonade for a complete meal.
how to store Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and rice in the microwave or on the stovetop until heated through. It’s best to store the mango avocado salsa separately to maintain its freshness.
tips to make Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
- For more flavor, marinate the chicken overnight.
- Use jasmine or basmati rice for a fragrant base.
- Adjust the level of sriracha based on your spice preference.
- Add more vegetables to the salsa, such as bell peppers or corn.
- For a vegan option, substitute chicken with tofu or tempeh and use vegan mayo.
variation
You can change this recipe by using shrimp or beef instead of chicken. You can also try different types of rice such as brown rice or quinoa for a healthier option. If you like a crunch, sprinkle some crushed nuts on top before serving.
FAQs
Can I make this recipe in advance?
Yes, you can marinate the chicken ahead of time and store it in the fridge. Cook the rice and prepare the salsa just before serving for the freshest taste.Is this dish spicy?
It has a bit of heat from the sriracha, but you can reduce the amount or omit it entirely if you prefer a milder flavor.Can I freeze leftovers?
Yes, you can freeze the chicken and rice separately for up to a month. Thaw in the fridge overnight before reheating. The salsa should not be frozen, as it is best enjoyed fresh.
Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
Ingredients
For the Chicken
- 1.5 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
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk (full fat)
- 0.75 cup water
- 0.25 teaspoon salt
For the Salsa
- 1 ripe mango, diced
- 1 medium avocado, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup cherry tomatoes, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.125 teaspoon salt
For the Chili Mayo
- 0.25 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
Marinate Chicken
- In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper.
- Cut the chicken into bite-sized pieces and coat them in the marinade.
- Refrigerate for 30 minutes to 12 hours.
Cook Coconut Rice
- Rinse the jasmine rice until the water runs clear.
- Combine the rice, coconut milk, water, and salt in a saucepan.
- Bring it to a boil, then reduce the heat, cover, and simmer for 15-18 minutes.
- Let it sit for 5 minutes, then fluff with a fork.
Grill/Sear Chicken
- Preheat your grill or skillet over medium-high heat.
- Cook the marinated chicken for 3-4 minutes on each side until it's caramelized and fully cooked.
- Set aside.
Prepare Mango Avocado Salsa
- In a bowl, combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt.
- Toss gently to mix.
Make Chili Mayo
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
Assemble Bowl
- Add a serving of coconut rice to each bowl.
- Top with grilled chicken bites, spoon over some mango avocado salsa, and drizzle with chili mayo.
- Garnish with extra cilantro or lime wedges if desired.