Description
A vibrant dish featuring savory-sweet chicken, creamy coconut rice, and fresh mango avocado salsa, perfect for any occasion.
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)
Instructions
- 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 in the marinade. Cover and refrigerate for at least 30 minutes; ideally, marinate overnight.
- Rinse the jasmine rice until the water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Let sit for 5 minutes; fluff with a fork.
- Heat a grill or skillet over medium-high heat. Cook marinated chicken for 3–4 minutes per side until caramelized and fully cooked. Set aside.
- In a bowl, combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Toss gently.
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.
- To serve, add coconut rice to each bowl, top with grilled chicken, mango avocado salsa, and a swirl of chili mayo. Garnish with cilantro or lime wedges.
Notes
Allow marinated chicken to sit longer for enhanced flavor. Prepare salsa right before serving to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion