Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo is a delicious dish that combines sweet, spicy, and creamy flavors in one delightful meal. This recipe is perfect for a family dinner, a gathering with friends, or even meal prep for the week ahead. With its colorful ingredients and vibrant presentation, it’s sure to impress anyone who tries it.
Why Make This Recipe
This recipe stands out not just for its flavor but also for its versatility. Grilled Maple Sriracha Chicken Bites are incredibly easy to make and can be marinated ahead of time, making weeknight meals less hectic. The coconut rice provides a rich and creamy base, while the mango avocado salsa adds freshness and brightness to the bowl. The chili mayo ties everything together with a bit of zing. Whether you’re creating a cozy dinner or looking to impress guests, this dish is a fantastic choice!
How to Make Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
Let’s dive into the details of crafting this delightful dish. Follow the simple steps outlined below to create a stunning and tasty meal that everyone will enjoy.
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
Directions
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Marinate the Chicken
In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut the chicken into bite-sized pieces and coat them well with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 12 hours for the best flavor. -
Cook the Coconut Rice
Rinse the jasmine rice until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring this mixture to a boil, then reduce the heat, cover, and let it simmer for 15–18 minutes. Once done, let it sit for 5 minutes before fluffing it with a fork to achieve a light and fluffy texture. -
Grill or Sear the Chicken
Heat a grill or skillet over medium-high heat. Cook the marinated chicken bites for about 3–4 minutes on each side until they are nicely caramelized and cooked through. Set them aside on a plate to rest while you prepare the other components. -
Make the Mango Avocado Salsa
In a bowl, gently combine the diced mango, avocado, red onion, cherry tomatoes, chopped cilantro, lime juice, and salt. Toss the ingredients gently to ensure everything is mixed without mashing the avocado or mango. This salsa will add a refreshing touch to the dish. -
Prepare Chili Mayo
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until the mixture is smooth and creamy. This chili mayo will add a creamy kick to your bowl. -
Assemble the Bowl
To assemble, add a generous scoop of coconut rice to each bowl. Top with the grilled chicken bites, spoon over the vibrant mango avocado salsa, and finish with a swirl of the chili mayo. For the final touch, garnish with extra cilantro or lime wedges if desired.
Pro Tips for Success
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Marinating Time: Allowing the chicken to marinate longer enhances its flavor and makes it even more delicious. If you can, aim for a longer marination time, up to 12 hours.
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Rice Rinsing: Rinsing the jasmine rice is crucial for achieving a fluffy texture. This step helps eliminate excess starch, preventing the rice from becoming clumpy.
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Grill Marks: If using a grill, ensure it’s properly preheated for beautiful grill marks, which also enhances the flavor.
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Fresh Ingredients: Opt for the freshest ingredients available, especially the mango and avocado, to elevate the quality of your salsa.
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Spice Level: Adjust the amount of sriracha in the marinade and the chili mayo according to your spice preference. You can reduce it for a milder flavor or add more for a kick.
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Serving Temperature: Serve the dish warm for the best texture and flavors, as this allows the coconut rice and chicken to stand out.
Flavor Variations
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Curry Coconut Rice: Add a teaspoon of curry powder to the coconut rice for an exotic twist.
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Substitute Proteins: For a different flavor profile, try using shrimp, tofu, or grilled vegetables instead of chicken.
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Add Heat: Include chopped jalapeños in the mango avocado salsa for an extra spicy punch.
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Cilantro Lime Rice: Instead of coconut rice, you could make cilantro lime rice by mixing cooked jasmine rice with freshly chopped cilantro, lime juice, and zest.
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Black Bean Additions: Incorporate black beans into the salsa for added protein and fiber, making the meal more filling.
Serving Suggestions
This dish is a meal in itself, but you can pair it with some fresh greens or a light salad for more nutrition. Consider serving with:
- A simple green salad dressed with lime vinaigrette for a refreshing contrast to the warm elements of the bowl.
- Cornbread or flatbreads to complement the flavors.
- Freshly squeezed lime juice on the side for an extra citrus zing.
Storage and Freezing Instructions
Leftover grilled chicken, coconut rice, and salsa can be stored separately in airtight containers in the refrigerator for up to 3 days. To reheat:
- Chicken: Warm the chicken in the microwave or on the stovetop until heated through.
- Coconut Rice: Add a splash of water when reheating to keep it moist.
- Salsa: Best enjoyed fresh, but can be stored for a day.
For long-term storage, freeze the chicken bites and coconut rice. Place them in freezer-safe bags with as much air removed as possible. They’ll maintain their quality for about 2–3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (Per Serving)
- Calories: 490
- Protein: 30g
- Carbohydrates: 60g
- Fat: 14g
- Fiber: 4g
- Sodium: 600mg
FAQ About Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used in this recipe. However, chicken thighs are generally juicier and more forgiving when grilled, so keep an eye on breast meat to avoid overcooking.
How can I make it vegan?
For a vegan alternative, replace the chicken with marinated tofu, tempeh, or even grilled mushrooms as the protein source. The mayonnaise in the chili mayo can be replaced with a vegan mayo or mashed avocado for a creamy touch.
Can I make this ahead of time?
Absolutely! You can marinate the chicken the night before, prepare the coconut rice a day in advance, and even chop the salsa ingredients. Just assemble everything right before serving for the best experience.
What if I don’t like cilantro?
If you are not a fan of cilantro, feel free to skip it or substitute it with fresh parsley or green onions. This will still give you a wonderful flavor without the cilantro taste.
Is this dish gluten-free?
Yes, the recipe can easily be made gluten-free by using gluten-free soy sauce or tamari in the marinade.
How spicy is this dish?
The spice level can be adjusted based on your preferences. The combination of sriracha and the chili mayo provides a mild to moderate heat, but you can add or reduce the sriracha to suit your taste.
Final Thoughts
Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo is a flavorful and well-balanced meal that promises to bring smiles at the dining table. The combination of sweet, spicy, and creamy elements makes this dish exciting and satisfying. Whether you’re cooking for yourself, your family, or a gathering, this recipe is sure to be a hit! Enjoy the process and the tasty results that come from it. Happy cooking!
Print
Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delicious dish that combines sweet, spicy, and creamy flavors in a vibrant meal perfect for family dinners or meal prep.
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
- In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut the chicken into bite-sized pieces and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, up to 12 hours.
- Rinse the jasmine rice until the water runs clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes. Let it sit for 5 minutes before fluffing.
- Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 3–4 minutes on each side until caramelized and cooked through. Set aside to rest.
- Gently combine the diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt in a bowl.
- Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth.
- To assemble, scoop coconut rice into each bowl, top with grilled chicken bites, mango avocado salsa, and drizzle with chili mayo. Garnish with cilantro and lime wedges if desired.
Notes
Allowing the chicken to marinate for longer enhances flavor. Rinse rice well for fluffiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion