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.

Step 2: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. 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. Fluff with a fork.

Step 3: Heat a grill or skillet over medium-high heat. Grill or sear the chicken bites for 3–4 minutes per side until caramelized and cooked through. Set aside.

Step 4: In a bowl, gently combine the diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt to make the salsa.

Step 5: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth to prepare the chili mayo.

Step 6: To assemble, place a serving of coconut rice in a 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.

Tips & Variations

For a milder flavor, reduce the amount of sriracha or substitute with a sweet chili sauce.

Use chicken breasts if you prefer leaner meat, but thighs remain juicier and more flavorful.

Try adding diced cucumber or bell peppers to the salsa for extra crunch.

If you don’t have a grill, cooking the chicken in a cast-iron skillet works perfectly.

For a vegan variation, substitute chicken with grilled tofu and use vegan mayo.

Storage

Store leftover chicken, salsa, and coconut rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently on the stove or microwave. The salsa is best served fresh but can be chilled for up to 24 hours. Keep the chili mayo refrigerated and use within 3 days.

FAQs

Can I use regular rice instead of jasmine rice?

Yes, you can substitute regular long-grain white rice, but jasmine rice provides a more fragrant aroma that complements the coconut milk well.

How long can I marinate the chicken?

The chicken can marinate for as little as 30 minutes to absorb flavor, but marinating up to 12 hours will deepen the taste without compromising texture.