Easy Grilled Chicken Bowls with Chili Mayo & Mango Salsa

Why Make This Recipe

Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Bowl with Chili Mayo is a delicious meal that bursts with flavor. The combination of sweet maple, spicy sriracha, and creamy coconut rice makes this dish irresistible. Plus, it’s healthy and can be prepared in a short amount of time, making it perfect for busy weeknights.

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

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
• 1 teaspoon lime juice

Directions:

1. Marinate the Chicken – In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut chicken into bite-sized pieces and coat it well. Cover and refrigerate for at least 30 minutes or up to 12 hours.
2. Cook the Coconut Rice – Rinse the rice until the water runs clear. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Let it sit for 5 minutes before fluffing with a fork.
3. Grill or Sear the Chicken – Heat a grill or skillet over medium-high heat. Cook chicken bites for 3–4 minutes on each side until caramelized and cooked through. Set aside.
4. Make the Mango Avocado Salsa – In a bowl, combine mango, avocado, onion, tomatoes, cilantro, lime juice, and salt. Toss gently.
5. Prepare Chili Mayo – Whisk together mayonnaise, sriracha, and lime juice until smooth.
6. Assemble the Bowl – Add coconut rice to each bowl, top with grilled chicken, spoon over salsa, and finish with a swirl of chili mayo. Garnish with extra cilantro or lime wedges.

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

This dish is best served warm. You can enjoy it as a main course, either on its own or with a side of fresh greens. The combination of chicken, rice, and salsa makes for a complete meal that is satisfying and flavorful.

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

Store any leftovers in airtight containers in the refrigerator. The chicken and rice should be used within 3–4 days. The salsa is best eaten fresh but can be stored for up to 2 days if necessary.

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

• For more heat, add more sriracha to the chicken marinade.
• If you prefer white rice, you can swap jasmine rice for basmati or even brown rice.
• If you want a creamy texture, add extra coconut milk to the rice.

Variation

You can substitute chicken thighs with shrimp or tofu for a different protein option. The flavors will still shine through! Additionally, experiment with other fruits like pineapple or peaches for the salsa.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may cook faster than thighs, so adjust the cooking time accordingly.

2. Is the chili mayo necessary?

While it adds a tasty kick, it’s optional. You can enjoy the dish without it or use plain mayonnaise.

3. Can I make this dish ahead of time?

Yes, you can marinate the chicken and prepare the salsa in advance. Just cook the rice and grill the chicken when you’re ready to serve.

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