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