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

Grilled Maple Sriracha Chicken Bites: A Flavorful Bowl Delight

Enjoy Grilled Maple Sriracha Chicken Bites with Coconut Rice Mango Avocado Salsa Bowl topped with Chili Mayo for a delightful and quick dinner.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless skinless chicken thighs A juicy cut perfect for grilling.
  • ¼ cup Maple syrup Adds sweetness to balance heat.
  • 2 tablespoon Sriracha sauce Gives a spicy kick.
  • 2 tablespoon Soy sauce (or tamari) Enhances umami flavor.
  • 2 cloves Garlic Minced for aroma.
  • 2 tablespoon Lime juice Brightens up the marinade.
For the Coconut Rice
  • 1 cup Jasmine rice Fragrant and fluffy.
  • 1 cup Coconut milk (full-fat) Adds creamy richness.
  • 1 cup Water Used to cook the rice.
  • ½ teaspoon Salt Enhances flavors.
For the Mango Avocado Salsa
  • 1 cup Ripe mango Sweet and juicy.
  • 1 avocado Ripe avocado Creamy and rich.
  • ¼ cup Red onion Thinly sliced.
  • ¼ cup Fresh cilantro Key for freshness.
  • 1 tablespoon Lime juice Keeps avocado from browning.
For the Chili Mayo
  • ½ cup Mayonnaise Creamy base.
  • 2 tablespoon Sriracha Adds spice.
  • 1 tablespoon Black sesame seeds (optional) For crunch.
To Taste
  • Salt
  • Pepper

Equipment

  • Mixing Bowl
  • medium saucepan
  • Grill or skillet
  • cutting board
  • Small bowl

Method
 

Marination and Cooking
  1. Marinate the chicken by whisking together maple syrup, sriracha, soy sauce, minced garlic, and lime juice. Coat chicken thighs and refrigerate for at least 30 minutes.
  2. Prepare coconut rice by combining jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce to low and simmer for 15 minutes.
  3. Make mango avocado salsa by dicing mango and avocado, slicing red onion, and mixing with lime juice and cilantro. Toss gently.
  4. Prepare chili mayo by mixing mayonnaise and sriracha until smooth. Adjust sriracha to taste.
  5. Grill chicken for 4-5 minutes on each side until cooked through. Let rest before slicing.
  6. Assemble bowls with coconut rice as the base, top with chicken, salsa, and drizzle chili mayo on top.
  7. Garnish with green onions and optional black sesame seeds before serving immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Marinating overnight improves flavor. Prepare salsa just before serving for freshness.

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