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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 dish that perfectly balances sweet and spicy flavors. This delightful meal combines tender grilled chicken bites marinated in a flavorful maple sriracha sauce, served over fluffy coconut rice, and topped with a refreshing mango avocado salsa. The creamy chili mayo adds the finishing touch, enhancing every bite. Ideal for busy weeknights or meal prep, this bowl not only satisfies your taste buds but also nourishes your body with healthy ingredients.

Ingredients

Scale
  • 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
  • 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 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 them well in the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 12 hours to enhance the 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 heat. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15–18 minutes. Afterward, let it sit covered for an additional 5 minutes before fluffing it gently with a fork.
  3. Heat your grill or skillet over medium-high heat. Add marinated chicken bites in a single layer. Cook them for about 3–4 minutes on each side until they are nicely caramelized and fully cooked through. Remove from heat and set aside.
  4. In a mixing bowl, combine diced mangoes, avocados, finely chopped red onion, cherry tomatoes, fresh cilantro, lime juice, and salt. Toss all ingredients gently until well combined.
  5. In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth. Adjust seasoning according to your preference.
  6. To serve your delicious meal, add a generous portion of coconut rice into each bowl. Top it with grilled chicken bites. Spoon over mango avocado salsa. Finish off by drizzling chili mayo on top.

Nutrition

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