Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Bowl with Chili Mayo is a delightful dish that brings a perfect fusion of flavors to your dining table. This dish combines the savory sweetness of grilled chicken marinated in maple syrup and spicy sriracha with the creamy goodness of coconut rice. The addition of mango avocado salsa adds a fresh, fruity twist, making it a vibrant meal perfect for any occasion.
Why Make This Recipe
This recipe is a fantastic choice for anyone looking to impress their family or friends with minimal effort. The grilled chicken bites are marinated to perfection, infusing them with a beautifully balanced mix of sweet and spicy flavors. Additionally, coconut rice serves as a luscious base that complements the boldness of the chicken. The preparation of the mango avocado salsa is simple yet impactful, providing a refreshing contrast to the other elements. Whether you’re hosting a summer barbecue, family dinner, or simply treating yourself, this bowl is sure to become a favorite.
How to Make Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Bowl with Chili Mayo
To create this mouthwatering meal, follow the simple steps outlined below. You’ll find it’s not only easy to prepare but also an enjoyable cooking experience that results in a stunning presentation.
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
Begin by whisking together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and black pepper in a mixing bowl. Cut the chicken thighs into bite-sized pieces, ensuring they will absorb all the flavors from the marinade. Mix the cut chicken with the marinade, making sure that each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes or up to 12 hours for deeper flavor. -
Cook the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, coconut milk, water, and ¼ teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 to 18 minutes until the rice is tender and the liquid is absorbed. Once done, allow the rice to sit covered for another 5 minutes before fluffing it with a fork. -
Grill or Sear the Chicken
Preheat a grill or skillet over medium-high heat. Once hot, place the marinated chicken bites onto the cooking surface. Grill or sear the chicken for 3 to 4 minutes on each side or until the pieces are caramelized and fully cooked through. Set them aside while you prepare the salsa and chili mayo. -
Make the Mango Avocado Salsa
In a bowl, gently combine the diced mango, avocado, chopped red onion, halved cherry tomatoes, chopped cilantro, lime juice, and an ⅛ teaspoon of salt. Toss the ingredients carefully to maintain the integrity of the avocado and mango while ensuring they’re evenly mixed. -
Prepare Chili Mayo
In a separate small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth and well combined. This mayo will add a delightful creamy kick to the finished bowl. -
Assemble the Bowl
To serve, add a generous portion of coconut rice to each bowl. Top the rice with the grilled chicken bites. Spoon the delicious mango avocado salsa over the chicken, and finish with a swirl of chili mayo. For an extra touch, garnish with additional cilantro or lime wedges.
Pro Tips for Success with Grilled Maple Sriracha Chicken Bites
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Marinate Overnight: If you have time, letting the chicken marinate overnight will maximize flavor infusion.
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Monitor the Heat: When grilling or searing, adjust the heat as needed to prevent burning while ensuring the chicken is cooked through.
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Use Fresh Ingredients: Fresh cilantro, ripe avocado, and sweet mango will enhance the overall taste of the dish significantly.
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Experiment with Rice: While jasmine rice is perfect, feel free to substitute with basmati or even quinoa for a different flavor profile.
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Adjust the Spice Level: If you prefer a milder dish, reduce the amount of sriracha in both the chicken marinade and chili mayo to suit your taste.
Flavor Variations for Grilled Maple Sriracha Chicken Bites
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Pineapple Soy Sauce Glaze: Substitute maple syrup and sriracha with a blend of pineapple juice and soy sauce for a tropical twist.
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Spicy Mango Salsa: Add jalapeños to the mango avocado salsa for an extra kick.
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Coconut-Lime Chicken: Replace the sriracha marinade with coconut milk and lime for a milder, tropical flavor.
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Smoky BBQ Chicken: Incorporate a smoky BBQ sauce into the marinade for a different taste experience.
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Herby Salsa: Use a mix of fresh herbs like mint and basil in the salsa for a fresh herbaceous note.
Serving Suggestions
This dish can be served as a standalone meal, but you can elevate the dining experience by pairing it with:
- A light green salad with a citrus vinaigrette.
- Grilled vegetables such as zucchini, bell peppers, or asparagus.
- A chilled glass of coconut water or iced tea with lime.
These pairings will round out your meal with additional flavors and textures.
Storage and Freezing Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or reheat gently on the stove.
For freezing, the grilled chicken can be stored in a freezer-safe container for up to 2 months. However, it’s best to freeze the chicken and rice separately as the rice’s texture may change when thawed. Thaw in the refrigerator overnight before reheating.
Nutrition Facts (Per Serving)
- Calories: 575
- Protein: 30g
- Carbohydrates: 66g
- Fat: 24g
- Fiber: 5g
- Sodium: 800mg
FAQ About Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Bowl with Chili Mayo
Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless skinless chicken breasts for the thighs. They may cook a bit faster, so be sure to monitor the cooking time.
Is this recipe spicy?
The level of spiciness can be adjusted by changing the amount of sriracha sauce used. If you prefer a milder flavor, start with less sriracha and increase it to taste.
Can I make this dish vegetarian?
Certainly! You can replace the chicken with tofu or tempeh, marinating them in the same mixture to achieve a similar flavor profile.
What can I use instead of coconut milk?
If you’re looking for a substitute, consider using unsweetened almond milk or chicken broth mixed with a little coconut butter for flavor.
How do I make this recipe dairy-free?
The recipe is naturally dairy-free since it doesn’t include any dairy ingredients. Just ensure that any sauces or condiments used, like the mayonnaise, are dairy-free as well.
Can the rice be made in advance?
Yes, you can prepare the coconut rice a day ahead. Simply store it in an airtight container in the refrigerator and reheat before serving.
Final Thoughts
Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Bowl with Chili Mayo is not just a meal; it’s an experience bursting with flavor and warmth. One taste of the sweet, spicy chicken, combined with the creamy coconut rice and fresh salsa, and you’ll understand why this dish is a crowd favorite. Perfect for any occasion, this recipe is sure to be a hit at your next gathering. Enjoy the delightful interplay of flavors and textures while you savor every bite of this delicious bowl!
Print
Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Bowl with Chili Mayo
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delightful fusion dish featuring savory-sweet grilled chicken bites, creamy coconut rice, and fresh mango avocado salsa, topped with a spicy chili mayo.
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
- Marinate the Chicken: Whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and black pepper. Cut chicken into bite-sized pieces and coat with marinade. Cover and refrigerate for at least 30 minutes.
- Cook the Coconut Rice: Rinse jasmine rice until water runs clear. Combine rice, coconut milk, water, and ¼ teaspoon salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes. Let sit covered for 5 minutes before fluffing.
- Grill or Sear the Chicken: Preheat grill or skillet over medium-high heat. Grill chicken for 3-4 minutes on each side until caramelized and cooked through.
- Make the Mango Avocado Salsa: Combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and ⅛ teaspoon salt in a bowl. Gently mix.
- Prepare Chili Mayo: Whisk together mayonnaise, sriracha, and lime juice until smooth.
- Assemble the Bowl: Serve coconut rice in bowls, top with grilled chicken, mango avocado salsa, and drizzle with chili mayo. Garnish with cilantro or lime wedges if desired.
Notes
Marinate the chicken overnight for best flavor. Use fresh ingredients for optimal taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion