Grilled Maple Sriracha Chicken Bites Bowl
A bold and delicious meal featuring sticky, sweet maple and spicy sriracha chicken bites served over creamy coconut jasmine rice, complemented by refreshing mango-avocado salsa and a tangy chili mayo.
Ingredients
For the Chicken & Marinade
- 1.5 pounds boneless skinless chicken thighs Substitutable with chicken breasts, adjust cooking time.
- 2 tablespoons maple syrup Honey can be used but changes flavor.
- 2 tablespoons sriracha sauce Adjust for spice preference.
- 1 tablespoon soy sauce Use low-sodium or tamari for gluten-free.
- 2 cloves garlic, minced Fresh garlic preferred for flavor.
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Coconut Rice
- 1 cup jasmine rice Rinse before cooking.
- 1 cup coconut milk (full fat) Light coconut milk can be used for a healthier option.
- 0.75 cup water
- 0.25 teaspoon salt
For the Mango Avocado Salsa
- 1 ripe mango diced Substitute with peaches or pineapple when mango is out of season.
- 1 avocado diced
- 0.25 cup red onion, finely chopped
- 0.5 cup cherry tomatoes, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.125 teaspoon salt
For the Chili Mayo
- 0.25 cup mayonnaise Greek yogurt can be used as a lighter alternative.
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
Preparation
- Whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and black pepper in a bowl.
- Cut chicken thighs into bite-sized pieces and toss them in the marinade until well coated. Cover and chill for at least 30 minutes or up to 12 hours.
Cooking the Coconut Rice
- Rinse the jasmine rice under cold water until the water runs mostly clear.
- In a saucepan, combine rinsed rice, coconut milk, water, and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Grilling the Chicken
- Preheat a grill or a heavy skillet over medium-high heat.
- Cook marinated chicken pieces for 3–4 minutes per side until caramelized and cooked through.
- Set aside once fully cooked.
Preparing the Salsa
- Combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and 1/8 teaspoon salt in a bowl. Toss gently.
- Taste and adjust lime or salt if needed.
Assembling the Bowl
- Whisk together mayonnaise, 1 tablespoon sriracha, and 1 teaspoon lime juice until smooth.
- To assemble bowls, spoon coconut rice into bowls, top with grilled chicken bites, add a scoop of mango‑avocado salsa, and drizzle with chili mayo. Garnish with cilantro and lime wedges.
Notes
Marinate longer for deeper flavor; keep components separate for meal prep; warm bowls before serving.