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

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

Finding a recipe that balances bold flavors, freshness, and comfort can feel like a treasure hunt. Welcome to your new favorite dish: Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo. This dish bursts with savory-sweet chicken, creamy coconut rice, and vibrant salsa, making it perfect for any occasion.

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Why Make This Recipe

This recipe is not just about satisfying hunger; it’s a celebration of flavors that work harmoniously together.

1. Exciting Flavor Profile: The combination of maple syrup and sriracha creates a delightful sweet-spicy contrast that elevates ordinary chicken into something extraordinary.
2. Balanced Meal: With protein-packed chicken, nutritious avocado, and fiber-rich rice, this bowl is balanced enough to be a standalone meal.
3. Fresh Ingredients: Utilizing fresh produce like mango, avocado, and cilantro ensures that your dish is not only tasty but also full of nutrients.
4. Versatile and Customizable: The recipe can be tailored according to personal preferences, making it suitable for various dietary needs.

Whether for a family dinner, a weekend barbecue, or simply to impress a friend, this dish has you covered.

How to Make Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo

Making this flavorful dish requires a few steps, but don’t worry; it’s straightforward! Here’s how to whip it up.

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• 2 tablespoons maple syrup
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup jasmine rice
• 1 cup coconut milk (full fat)
• ¾ cup water
• ¼ teaspoon salt
• 1 ripe mango, diced
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ½ cup cherry tomatoes, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• ⅛ teaspoon salt
• ¼ cup mayonnaise
• 1 tablespoon sriracha sauce (for mayo)
• 1 teaspoon lime juice (for mayo)

Directions

1. Marinate the Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut the chicken into bite-sized pieces and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes; for best results, marinate overnight.

2. Cook the Coconut Rice: Rinse the jasmine rice until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 15–18 minutes. Let it sit for 5 minutes after cooking; fluff with a fork before serving.

3. Grill or Sear the Chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken bites for 3–4 minutes on each side until they are nicely caramelized and fully cooked. Set aside.

4. Make the Mango Avocado Salsa: In a bowl, gently combine the diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Make sure to toss carefully to prevent the avocado from mashing.

5. Prepare the Chili Mayo: In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. This adds a nice kick to the dish!

6. Assemble the Bowl: To serve, add a generous scoop of coconut rice to each bowl. Top it with the grilled chicken, spoon over the fresh mango avocado salsa, and finish with a swirl of chili mayo. Garnish with extra cilantro or lime wedges, if desired.

Pro Tips for Success

• Marination Time: Allowing the chicken to marinate for longer enhances its flavor. Aim for at least 2 hours or overnight for maximum taste.

• Coconut Rice Cooking: Keep an eye on the rice while it cooks. If it appears too dry, add a splash more water or coconut milk and let it simmer.

• Uniform Chicken Pieces: Cutting your chicken into uniform bite-sized pieces ensures even cooking.

• Salsa Freshness: Prepare the mango avocado salsa right before serving to maintain the freshness of the ingredients.

• Customizable Spice Level: Adjust the amount of sriracha in the marinade and chili mayo to suit your preferred level of spice.

• Make Ahead: You can prepare the mango avocado salsa and chili mayo ahead of time and store them in the refrigerator for convenience.

Flavor Variations

• Protein Swaps: Swap out the chicken for shrimp, tofu, or even grilled pork for a different twist.

• Different Grains: Use quinoa or brown rice in place of jasmine rice for a healthier alternative.

• Spicy Twist: Add diced jalapeños or serrano peppers to the mango avocado salsa for extra heat.

• Herb Alternatives: Try using different herbs like basil or mint in the salsa for a unique flavor profile.

Serving Suggestions

This dish stands well on its own but can be paired creatively with options such as:

• Lettuce Wraps: Serve the chicken and salsa in lettuce leaves for a fun twist.

• Tortilla Chips: Use the mango avocado salsa as a dip with crispy tortilla chips, perfect for gatherings.

• Coconut Lime Dressing: Drizzle additional coconut lime dressing over the rice for added flavor.

Storage and Freezing Instructions

To store:

• Refrigerator: Keep any leftovers in an airtight container in the fridge for up to 3 days. The chicken may lose some juiciness but will still be delicious.

• Freezer: Store the cooked chicken bites separately from the rice and salsa in freezer-safe containers. They can last up to 3 months in the freezer.

To reheat:

• Thaw: If frozen, thaw in the refrigerator overnight.

• Microwave: Reheat in the microwave or on the stovetop until warmed through. Add a splash of water to the rice to avoid it drying out.

Nutrition Facts (Per Serving)

• Calories: 540
• Protein: 32g
• Carbohydrates: 66g
• Fat: 18g
• Fiber: 5g
• Sodium: 650mg

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

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but they tend to be drier than thighs. Marinate them well and avoid overcooking to keep them juicy.

Is this dish good for meal prep?

Yes! This dish is excellent for meal prep. The chicken, rice, and salsa can be made in advance and stored separately. Just assemble when you’re ready to eat.

Can this recipe be made gluten-free?

Yes! Simply replace soy sauce with tamari or coconut aminos to keep the recipe gluten-free without compromising flavor.

How spicy is this dish?

The spiciness is adjustable based on your preference for sriracha. You can use less or omit it entirely if you prefer a milder taste.

What makes the chili mayo special?

The chili mayo adds a creamy and spicy flavor to the dish, enhancing the overall taste. Adjust the amount of sriracha and lime juice to your liking!

Can I use another type of rice?

Certainly! Feel free to substitute jasmine rice with basmati, brown rice, or even cauliflower rice for a low-carb option.

Final Thoughts

Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo is more than a meal—it’s an experience filled with vibrant flavors that come together beautifully. The sweet-and-spicy marinated chicken pairs wonderfully with the creamy coconut rice and the fresh, zesty salsa. It’s perfect for impressing guests, hosting a casual get-together, or simply treating yourself to a delicious dinner. Embrace the flavors, get creative, and most importantly, enjoy every bite!

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