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

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A delicious and vibrant bowl featuring sweet and spicy grilled chicken bites, creamy coconut rice, and a fresh mango avocado salsa topped with chili mayo.

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 (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 (for salsa)
  • ¼ cup mayonnaise
  • 1 tablespoon sriracha sauce (for chili mayo)
  • 1 teaspoon lime juice (for chili mayo)

Instructions

  1. 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.
  2. Cook the Coconut Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Let sit 5 minutes before fluffing with a fork.
  3. Grill or Sear the Chicken: Heat a grill or skillet over medium-high. Cook chicken bites 3–4 minutes per side until caramelized and cooked through. Set aside.
  4. Make the Mango Avocado Salsa: In a bowl, combine mango, avocado, onion, tomatoes, cilantro, lime juice, and salt. Toss gently.
  5. Prepare Chili Mayo: Whisk together mayonnaise, sriracha, and lime juice until smooth.
  6. Assemble the Bowl: Add coconut rice to each bowl, top with grilled chicken, spoon over salsa, and finish with a swirl of chili mayo. Garnish with extra cilantro or lime wedges.

Notes

Store chicken and rice in separate airtight containers in the fridge for up to 3 days. Keep salsa and chili mayo sealed for up to 24 hours.

Nutrition

Find it online: https://voxrecipes.com/maple-sriracha-chicken-bites-coconut-rice-salsa-bowl/