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

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Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo is a vibrant and flavorful dish that brings together sweet, spicy, and fresh elements in one bowl. Juicy chicken bites are perfectly coated in a maple-sriracha glaze, offering a delightful kick. They are paired with creamy coconut rice that adds richness and a refreshing mango avocado salsa that bursts with flavor. Topped off with a zesty chili mayo, this bowl makes for an excellent quick dinner or healthy meal prep option, perfect for busy weeknights or gatherings.

Ingredients

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  • 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

  1. In a mixing bowl, whisk together maple syrup, sriracha sauce, soy sauce, olive oil, minced garlic, salt, and black pepper. Cut the chicken into bite-sized pieces and coat well in the marinade. Cover and refrigerate for at least 30 minutes or up to 12 hours to enhance flavor.
  2. Rinse jasmine rice under cold water until it runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Simmer for 15–18 minutes until liquid is absorbed. Let sit covered for 5 minutes before fluffing with a fork.
  3. Preheat your grill or skillet over medium-high heat. Cook marinated chicken bites for about 3–4 minutes on each side until caramelized and cooked through. Set aside once done.
  4. In a bowl, combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Toss gently to mix all ingredients without mashing them.
  5. In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth.
  6. Serve by adding coconut rice to each bowl. Top with grilled chicken bites followed by a generous spoonful of mango avocado salsa. Finish off with a swirl of chili mayo on top. Garnish with extra cilantro or lime wedges if desired.

Nutrition

Find it online: https://recipesbypenelope.com/grilled-maple-sriracha-chicken-bites-with-coconut-rice-mango-avocado-salsa-bowl-with-chili-mayo/