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–+ servings

Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo

A delightful dish featuring succulent chicken marinated in sweet and spicy maple sriracha, served over creamy coconut rice with a refreshing mango avocado salsa and zesty chili mayo.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Asian Fusion
Servings 4 servings
Calories 650 kcal

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.

Notes

Serve this dish warm for the best experience. Arrange it nicely in bowls for presentation. Pair it with a refreshing drink like iced tea or lemonade. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and rice before serving.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 85gProtein: 35gFat: 22gSaturated Fat: 9gSodium: 800mgFiber: 4gSugar: 7g
Keyword Chili Mayo, Coconut Rice, Grilled Chicken, Mango Salsa, Maple Sriracha Chicken
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