Description
A vibrant and flavorful meal featuring tender grilled chicken bites marinated in a sweet and spicy maple sriracha sauce, served on creamy coconut jasmine rice, and topped with a fresh mango avocado salsa and zesty chili mayo. This dish combines the richness of coconut rice with a perfect balance of sweet, spicy, and tangy flavors for a delightful bowl experience.
Ingredients
Scale
Chicken Marinade
- 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
Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk (full fat)
- 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 sauce, soy sauce, olive oil, minced garlic, salt, and black pepper. Cut the chicken thighs into bite-sized pieces and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or up to 12 hours to let the flavors develop.
- Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer gently for 15–18 minutes until the rice is tender and the liquid is absorbed. 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 a skillet over medium-high heat. Cook the marinated chicken bites for about 3–4 minutes on each side until they are caramelized on the outside and fully cooked through. Remove from heat and set aside.
- Make the Mango Avocado Salsa: In a mixing bowl, gently combine diced mango, diced avocado, finely chopped red onion, chopped cherry tomatoes, fresh cilantro, lime juice, and salt. Toss everything together carefully to maintain the avocado’s shape.
- Prepare Chili Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth and well combined.
- Assemble the Bowl: Spoon the coconut rice into serving bowls. Top the rice with the grilled maple sriracha chicken bites, then generously spoon the mango avocado salsa over the top. Finish with a swirl of chili mayo and garnish with extra cilantro or lime wedges if desired.
Notes
- For extra heat, increase the sriracha in the marinade or chili mayo according to your spice preference.
- You can substitute chicken thighs with chicken breasts, though thighs offer more juiciness and flavor.
- Use full-fat coconut milk for the creamiest rice texture.
- Marinate the chicken overnight for deeper flavor absorption.
- Serve immediately after assembling for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion (American with Tropical influences)
Keywords: grilled chicken bites, maple sriracha chicken, coconut rice, mango avocado salsa, chili mayo, tropical chicken bowl, easy grilled chicken recipe
