Sweet Heat: Grilled Maple Sriracha Chicken Bites with Coconut Rice & Fresh Mango Avocado Salsa Bowl with Creamy Chili Mayo

Picture this: it’s a balmy summer evening, the grill is sizzling, and the air is filled with the luscious aroma of honeyed warmth mixed with spicy temptations. That’s the moment when my love for Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo takes center stage at our family BBQ. I remember those nights as a child, gathered around the table, laughing over plates of food that brought us together. Now, I bring those treasured moments to life with this vibrant dish, creating a delightful fusion of sweet and spicy flavors that just sings summer.

What makes this recipe so special is not just the amazing taste, but how it evokes these cherished childhood memories and comforts. Marinated chicken bites, tenderly grilled to perfection, paired with creamy coconut rice and zesty mango avocado salsa, take ordinary ingredients to exploding flavor heights. This isn’t your average chicken dish; it’s a journey through taste, making it better than anything you’d find at a restaurant or in a frozen aisle. Join me on a culinary adventure, where I promise you’ll learn how to wow your family and friends with a dish that is ridiculously easy to prepare yet incredibly memorable!

What Are Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo?

These delightful bites are my take on fusion comfort food, combining the sweetness of maple syrup with the heat of sriracha in grilled chicken. The dish originated from my desire to blend traditional grilling with tropical flavors, inspired by my travels to coastal towns where fresh seafood met vibrant, spicy cuisine. The crispy edges of the chicken contrast beautifully with the fluffy coconut rice, while the mango avocado salsa delivers a refreshing burst that transports you straight to a sun-soaked beach.

The combination of textures is what truly makes this dish unique. You get the tender, juicy chicken bites paired with creamy rice, topped with fresh, crunchy salsa. Perfect for any gathering or Sunday dinner, you can whip these up in under an hour and impress even the toughest of critics. Whether it’s a summer cookout or a cozy weeknight meal, this bowl promises to bring smiles and satisfaction—every bite speaks of tenderness and warmth, calling you back for more.

Why You’ll Love This Recipe

There are so many reasons to adore this dish, and here are just a few:

1. Flavor Explosion: The sweet maple syrup mingles perfectly with the fiery sriracha, offering a delicious contrast that dances on your palate.

2. Homemade Elegance: Unlike store-bought options loaded with preservatives, this dish is crafted from fresh ingredients, ensuring a wholesome meal that tastes as good as it looks.

3. Budget-Friendly: You can create this gourmet delight without breaking the bank! With just a few affordable ingredients, you can feed a family or host friends without sacrificing your wallet.

4. Customization Galore: Want to make it vegan? Substitute chicken with tofu! Looking for a milder flavor? Scale back on the sriracha. This recipe is incredibly adaptable to suit any dietary preferences or spice tolerance.

5. Effortless in the Kitchen: Suitable for all cooking skill levels, you won’t need a culinary degree to nail this dish! In around 30 minutes of hands-on cooking, plus the marination time, you’ll be feasting on a restaurant-quality meal.

So those are just a few reasons why the Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo should be on your dinner table tonight!

Ingredients

• 1.5 lbs boneless skinless chicken thighs or breasts: I personally prefer thighs for their juiciness, but breasts work wonderfully too.
• 3 tablespoons maple syrup: Use high-quality, pure maple syrup for the best flavor—none of that imitation stuff!
• 2 tablespoons sriracha: Adjust to your taste for heat; you can increase this for a spicier kick.
• 2 tablespoons soy sauce: I recommend using low-sodium soy sauce to keep the flavors balanced.
• 2 garlic cloves, minced: Fresh is key here; it really elevates the dish.
• 1 tablespoon oil (for marinade): Olive oil or sesame oil both work—go with whatever you have on hand.
• 1 cup jasmine rice: Fragrant and fluffy, jasmine rice is a fantastic pairing.
• 1 cup coconut milk: Full-fat coconut milk adds richness—don’t hold back!
• 1 ripe mango, diced: Ensure your mango is perfectly ripe for that sweet burst of flavor.
• 1 avocado, sliced: Add creaminess to your bowl.
• 1/4 cup red onion, finely diced: For that extra crunch and bite.
• 1 tablespoon lime juice: Freshly squeezed brings out the best flavors.
• 1/2 teaspoon chili flakes (optional): For an extra hint of spice if desired.
• 1/4 cup mayonnaise: This is for the creamy chili mayo.
• 1 tablespoon sriracha (for mayo): Trust me, this will be your new obsession!
• 1 teaspoon lime juice (for mayo): Lively acidity to balance the mayo flavor.
• 1/2 teaspoon garlic powder: A hint of garlic here adds depth.
• 2 tablespoons chopped green onions: For color and flavor!
• 1 teaspoon sesame seeds: Toast them lightly for a nutty finish on your bowls.

Ingredient Quality & Substitutions Notes

• Chicken: If you want to reduce calories, go for chicken breasts or swap for plant-based proteins like tempeh.
• Maple Syrup: Agave syrup can work in a pinch, though it has a different flavor profile.
• Coconut Milk: For a lighter option, you can use low-fat coconut milk or even almond milk, but the richness will be slightly diminished.

Prep Notes

• Make sure your chicken is at room temperature before marinating to enhance flavor absorption.
• Rinse rice well before cooking to remove excess starch, which helps avoid a gummy texture.

Step-by-Step Instructions

1. Marinate the Chicken: In a large bowl, whisk together the maple syrup, sriracha, soy sauce, minced garlic, and oil. Add the chicken, ensuring it’s well coated, and let it marinate for at least 30 minutes. (Flavor tip: for the best results, try to marinate it for longer! I often leave mine overnight in the fridge.)

2. Cook the Rice: Rinse the jasmine rice under cold water. In a medium saucepan, bring 1 cup of coconut milk and a pinch of salt to a boil, then stir in the rinsed rice. Reduce heat to low, cover, and simmer for about 15-20 minutes, until the rice is tender and fluffy. (Watch for that chewy softness!)

3. Prepare the Salsa: While the rice cooks, combine diced mango, sliced avocado, red onion, lime juice, and optional chili flakes in a bowl. Mix gently, cover, and chill in the fridge until you’re ready to serve.

4. Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken for 6–8 minutes per side or until the internal temperature reaches 165°F and the edges have beautiful char marks. (Visualization tip: the edges should be crispy golden brown when finished!)

5. Make the Chili Mayo: In a small bowl, mix together mayonnaise, sriracha, lime juice, and garlic powder until well combined. Set aside.

6. Assemble the Bowls: In a large serving bowl or individual plates, make a base with the coconut rice. Top with the grilled chicken, mango avocado salsa, and drizzle with the creamy chili mayo.

7. Garnish: Finish off with a sprinkle of green onions and sesame seeds for a beautiful presentation. Serve immediately!

Chef’s Tip: To achieve perfectly juicy chicken, let the grilled chicken rest for a few minutes before slicing. This locks in those amazing juices!

Expert Tips & Tricks

1. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave to enjoy again!

2. Make-Ahead: You can marinate the chicken a day in advance and store it in the fridge. The longer it marinates, the more intense the flavor!

3. Troubleshooting: If your salsa is too watery, drain excess liquid from the avocado or add more diced red onion for texture.

4. Keeping it Fresh: For the best taste, assemble just before serving to keep the rice fluffy and the salsa fresh.

5. Grill Alternatives: If you don’t have a grill, you can use a stovetop grill pan—just make sure to grease it lightly so the chicken doesn’t stick!

Serving Suggestions

Pair your Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo with a crisp green salad or some grilled veggies to add brightness. For drinks, a chilled glass of lemonade or a fruity mocktail would be a fabulous complement!

To make your table pop, serve the bowls on vibrant placemats, and get creative with garnishes—think lime wedges or fresh herbs for color. Perfect for summer barbecues or an intimate dinner party!

Variations & Substitutions

• For a tropical twist, you can swap the mango for pineapple, which adds a zesty sweetness, or even use both!
• If you’re looking for lighter alternatives, replace the coconut rice with quinoa or riced cauliflower.
• Go vegan by replacing chicken with grilled portobello mushrooms or marinated tempeh.

Don’t shy away from getting creative; different veggies like bell peppers or corn can also jazz up your salsa!

Nutrition & Storage Info

• Prep Time: 15 minutes (plus marination)
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4-6
• Estimated Calories per Serving:Approximately 450 calories
• Storage Instructions:
  • Room temp: Best consumed fresh.
  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Not recommended due to the avocado and salsa components.

FAQ Section

1. Can I use chicken breasts instead of thighs?

   • Absolutely! Chicken breasts are a great substitute; just note that they may require a shorter cooking time to prevent drying out.

2. What if I don’t like spicy food?

   • You can reduce the sriracha or even skip it altogether in the marinade, opting for additional maple syrup for sweetness.

3. Can I prepare the rice in advance?

   • Yes! You can make the rice a day ahead and store it in the fridge. Just reheat gently and fluff with a fork before serving.

4. What kind of grill should I use?

   • A gas or charcoal grill works best. If you’re indoors, a grill pan on the stovetop is an excellent alternative.

5. Do I need to let the chicken rest before cutting?

   • Yes, allowing the chicken to rest for 5-10 minutes helps retain juices, resulting in more flavorful bites.

6. Is this recipe gluten-free?

   • Yes! Just ensure you’re using gluten-free soy sauce or tamari.

7. How can I reduce the calories?

   • You could use less oil in the marinade or opt for skinless chicken; also, reduce the mayo or substitute it for yogurt.

8. Can this be made in the oven?

   • Yes! Preheat your oven to 400°F and bake the marinated chicken for 20-25 minutes, flipping halfway through.

9. Can leftover chicken be frozen?

   • Yes, the grilled chicken can be frozen for up to 3 months. However, it’s best to avoid freezing the salsa due to the fresh ingredients.

10. What else can I serve with this dish?

• Grilled corn, a green salad, or a refreshing fruit salad pairs beautifully with the flavors of this dish.

Conclusion

There you have it – an incredible journey to flavor town filled with nostalgia and love! The Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo is more than just a meal; it’s a reminder of sunny days, family gatherings, and the warmth of home-cooked goodness. I hope you’ll give this recipe a try and make it your own! Please share your feedback or any delightful twists you add—I’d love to hear your thoughts! And don’t forget to check out related recipes on the blog for more culinary inspiration. Here’s to tasty adventures in your kitchen!

Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa

A delicious fusion of sweet maple syrup and spicy sriracha grilled chicken bites served with creamy coconut rice and fresh mango avocado salsa.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American, Fusion

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Chicken Marinade

• 1.5 lbs boneless skinless chicken thighs or breasts Thighs are preferred for juiciness.
• 3 tablespoons maple syrup Use high-quality, pure maple syrup.
• 2 tablespoons sriracha Adjust to taste for heat.
• 2 tablespoons soy sauce Use low-sodium soy sauce for balance.
• 2 cloves garlic, minced Fresh minced garlic is key for flavor.
• 1 tablespoon oil (for marinade) Olive oil or sesame oil works well.

For the Coconut Rice

• 1 cup jasmine rice Rinse well before cooking.
• 1 cup coconut milk Full-fat coconut milk adds richness.

For the Mango Avocado Salsa

• 1 ripe mango, diced Make sure it's perfectly ripe.
• 1 whole avocado, sliced Adds creaminess.
• 1/4 cup red onion, finely diced For extra crunch.
• 1 tablespoon lime juice Freshly squeezed for the best taste.
• 1/2 teaspoon chili flakes Optional for extra heat.

For the Creamy Chili Mayo

• 1/4 cup mayonnaise For creaminess.
• 1 tablespoon sriracha Adds a kick!
• 1 teaspoon lime juice For balance.
• 1/2 teaspoon garlic powder Adds depth of flavor.

For Garnish

• 2 tablespoons chopped green onions For color and flavor.
• 1 teaspoon sesame seeds Toast lightly for nutty flavor.

Instructions

 

Marination

• In a large bowl, whisk together the maple syrup, sriracha, soy sauce, minced garlic, and oil. Add the chicken, ensuring it’s well coated, and let it marinate for at least 30 minutes.

Cooking the Rice

• Rinse jasmine rice under cold water. In a medium saucepan, bring coconut milk and a pinch of salt to a boil, then stir in the rinsed rice. Reduce heat, cover, and simmer for about 15-20 minutes until tender.

Preparing the Salsa

• Combine diced mango, sliced avocado, red onion, lime juice, and optional chili flakes in a bowl. Mix gently, cover, and chill.

Grilling the Chicken

• Preheat the grill to medium-high heat. Grill the marinated chicken for 6-8 minutes per side until cooked through.

Making the Chili Mayo

• In a small bowl, mix together mayonnaise, sriracha, lime juice, and garlic powder until well combined.

Assembling the Bowl

• In large serving bowls, create a base with coconut rice. Top with grilled chicken, mango avocado salsa, and drizzle with creamy chili mayo.

Finishing Touches

• Garnish with green onions and sesame seeds. Serve immediately!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to enjoy again.

Keyword BBQ, Coconut Rice, Grilled Chicken, Mango Avocado Salsa, Maple Sriracha