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Grilled maple sriracha chicken bites bowl with coconut rice, mango avocado salsa, and chili mayo drizzle in a white bowl

Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Bowl

Sweet, spicy, creamy, and fresh all in one bowl. Caramelized maple sriracha chicken thigh bites served over rich coconut jasmine rice with vibrant mango avocado salsa and a drizzle of homemade chili mayo. Ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces, about 1 to 1.5 inches
  • 2 tbsp maple syrup pure maple syrup, not pancake syrup
  • 2 tbsp sriracha sauce for the marinade
  • 1 tbsp soy sauce low-sodium preferred
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp salt for the marinade
  • 1/4 tsp black pepper
  • 1 cup jasmine rice rinsed until water runs clear
  • 1 cup full-fat coconut milk
  • 3/4 cup water
  • 1/4 tsp salt for the rice
  • 1 ripe mango diced
  • 1 avocado diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup cherry tomatoes chopped
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp lime juice fresh, for the salsa
  • 1/8 tsp salt for the salsa
  • 1/4 cup mayonnaise
  • 1 tbsp sriracha sauce for the chili mayo
  • 1 tsp lime juice fresh, for the chili mayo

Equipment

  • Grill pan or heavy skillet
  • Medium saucepan with lid
  • Mixing bowls
  • Instant read meat thermometer

Method
 

  1. Whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut chicken thighs into bite-sized pieces and toss well to coat. Cover and refrigerate for at least 30 minutes or up to 12 hours.
  2. Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until liquid is absorbed. Remove from heat and rest covered for 5 minutes, then fluff with a fork.
  3. Heat a grill pan or heavy skillet over medium-high heat. Add marinated chicken bites in a single layer without crowding. Cook 3 to 4 minutes per side until deeply caramelized and cooked through to an internal temperature of 165 degrees F. Set aside.
  4. Combine mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt in a bowl. Toss gently to keep avocado in pieces. Taste and adjust lime juice or salt as needed.
  5. Whisk together mayonnaise, sriracha, and lime juice until smooth to make the chili mayo.
  6. Add coconut rice to each bowl. Top with grilled chicken bites, spoon mango avocado salsa alongside, and drizzle chili mayo over the top. Garnish with fresh cilantro or a lime wedge.

Notes

Use pure maple syrup for the best caramelized glaze. Full-fat coconut milk makes noticeably creamier rice than light coconut milk. To make gluten-free, substitute soy sauce with tamari or coconut aminos. Store components separately: chicken and rice up to 3 days, salsa up to 2 days, chili mayo up to 1 week.