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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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