Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo combines sweet, spicy, and savory flavors for a delicious meal that everyone will love. This mouthwatering dish is perfect for weeknight dinners, casual get-togethers, or even meal prep for the week ahead.
Why Make This Recipe
If you’re searching for a recipe that’s easy to prepare, bursting with flavor, and visually appealing, look no further! Grilled Maple Sriracha Chicken Bites offer a delightful combination of sweetness from the maple syrup and heat from the sriracha sauce. When served with fragrant coconut rice and refreshing mango avocado salsa, this bowl becomes a vibrant feast for the eyes and the taste buds. Plus, the addition of chili mayo adds an extra creamy element that’s hard to resist. Perfect for serving to family and friends, this recipe will surely become a favorite in your kitchen!
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
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Marinate the Chicken: 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.
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Cook the Coconut Rice: Rinse the jasmine rice until the water runs clear. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15–18 minutes. Let it sit for 5 minutes before fluffing with a fork.
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Grill or Sear the Chicken: Heat a grill or skillet over medium-high heat. Cook the chicken bites for 3–4 minutes per side until caramelized and cooked through. Set aside.
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Make the Mango Avocado Salsa: In a bowl, combine the diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Toss gently to mix.
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Prepare Chili Mayo: In a separate bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
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Assemble the Bowl: Start by adding a generous portion of coconut rice to each bowl. Top with grilled chicken bites, spoon over the mango avocado salsa, and finish with a swirl of chili mayo. Garnish with extra cilantro or lime wedges if desired.
Pro Tips for Success
- Marination Time: For best results, let the chicken marinate for several hours or overnight. This allows the flavors to penetrate deeply, making the chicken more flavorful.
- Rice Rinsing: Rinse your rice before cooking to remove excess starch. This will give you fluffy, non-sticky rice that pairs perfectly with the chicken.
- Grilling Technique: If you prefer a smoky flavor, consider grilling the chicken outdoors instead of using a skillet. Just be sure to monitor the heat to prevent burning.
- Salsa Freshness: Prepare the mango avocado salsa right before serving to keep the avocado from browning and the salsa looking vibrant.
- Make-Ahead Meals: If you’re meal prepping, consider keeping the components separate until you’re ready to eat to maintain freshness.
- Garnishing Tips: Add a few slices of jalapeño or a sprinkle of sesame seeds on top for an extra pop of flavor and texture.
Flavor Variations
- Spicy Twist: Add extra sriracha or some minced jalapeños in the marination mix for an extra kick of heat.
- Different Proteins: Swap the chicken for shrimp or tofu for a creative twist that caters to various dietary preferences.
- Fruity Salsa Option: Experiment with other fruits such as pineapple or papaya in the salsa for a unique flavor profile.
- Nutty Finish: Sprinkle some toasted coconut flakes or chopped nuts like peanuts over the bowl for added crunch and flavor.
- Herb Substitutes: Try using basil, mint, or parsley in place of cilantro for a different layer of flavor in the salsa.
Serving Suggestions
This vibrant bowl is a standout dish on its own, but you can also pair it with:
- A light side salad for added greens.
- Garlic naan or flatbread for a more filling meal.
- Pickled vegetables to add some tanginess.
- A cold beverage, such as a fruity mocktail or iced tea, to complement the heat from the sriracha.
Storage and Freezing Instructions
- Refrigerating: Store any leftover coconut rice and chicken bites in separate airtight containers in the refrigerator for up to 3 days.
- Freezing: You can freeze the marinated chicken for up to 2 months. Just defrost it overnight in the fridge before cooking. However, it’s best to consume the entire dish fresh for optimal flavor and texture.
- Salsa Storage: Keep the mango avocado salsa in an airtight container in the fridge, but consume within a day to enjoy its freshness. If storing for longer, leave out the avocado and mix it in right before serving.
Nutrition Facts (Per Serving)
Calories: 550
Protein: 35g
Carbs: 60g
Fat: 20g
Fiber: 6g
Sodium: 580mg
FAQ About Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
Can I use chicken breast instead of chicken thighs?
Absolutely! While chicken thighs provide a juicier and more flavorful option, chicken breasts can be used as a substitute. Just be mindful to not overcook them, as they can dry out more easily.
Is it possible to make this recipe gluten-free?
Yes! Substitute the soy sauce with a gluten-free variant, such as tamari or coconut aminos. Both options will deliver a great flavor without the gluten concern.
How can I make the dish vegetarian or vegan?
To create a vegetarian or vegan version, you can replace the chicken with grilled tofu or tempeh, and use a plant-based mayonnaise for the chili mayo. This will keep the essence of the dish while making it suitable for plant-based diets.
What are some good sides to serve with this dish?
While the bowl is quite complete on its own, you can serve it with a light cucumber salad, roasted veggies, or spring rolls to complement the meal’s vibrant flavors and textures.
How spicy is this dish?
The spice level can be adjusted based on your taste preferences. The sriracha adds heat, but you can control the amount used in the marinade and chili mayo. If you’re sensitive to spice, start with less and increase gradually.
Final Thoughts
Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo is not only a feast for the taste buds but also a visual delight. The combination of flavors, textures, and colors makes this bowl both appetizing and nutritious. Whether you’re looking to impress family and friends or simply enjoy a quick, delicious meal, this recipe is sure to satisfy. Don’t hesitate to play around with the ingredients and make it your own—after all, cooking is all about creativity and enjoyment in the kitchen!
Print
Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and visually appealing bowl combining sweet, spicy grilled chicken with coconut rice and fresh mango avocado salsa.
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
- Marinate the Chicken: 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.
- Cook the Coconut Rice: Rinse the jasmine rice until the water runs clear. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Let it sit for 5 minutes before fluffing with a fork.
- Grill or Sear the Chicken: Heat a grill or skillet over medium-high heat. Cook the chicken bites for 3–4 minutes per side until caramelized and cooked through. Set aside.
- Make the Mango Avocado Salsa: In a bowl, combine the diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Toss gently to mix.
- Prepare Chili Mayo: In a separate bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
- Assemble the Bowl: Start by adding a generous portion of coconut rice to each bowl. Top with grilled chicken bites, spoon over the mango avocado salsa, and finish with a swirl of chili mayo. Garnish with extra cilantro or lime wedges if desired.
Notes
For best results, let the chicken marinate for several hours or overnight. Rinse the rice before cooking to achieve fluffy, non-sticky rice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg
