Description
This Grilled Maple Sriracha Chicken Bites Bowl features juicy chicken coated in a sticky maple-sriracha glaze, served with creamy coconut rice and vibrant mango avocado salsa—a perfect combination of sweet, spicy, and fresh flavors.
Ingredients
- 450g boneless skinless chicken thighs
- 3 tbsp maple syrup
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, diced
- 2 tbsp lime juice
- 1/2 cup cucumber, diced
- 1/2 cup red cabbage, shredded
- 1/4 cup chili mayo
- 2 tbsp fresh cilantro, chopped
Instructions
- Combine maple syrup, sriracha, soy sauce, garlic, and ginger. Add chicken and marinate at least 30 minutes.
- Rinse jasmine rice. Cook with coconut milk, water, and salt: bring to boil, then simmer 15 minutes until tender.
- Mix mango, avocado, red onion, red bell pepper, cilantro, and lime juice in a bowl. Set aside.
- Preheat grill or grill pan to medium-high. Cook chicken 5–6 minutes per side until cooked and charred. Let rest, then slice.
- Assemble bowls: start with coconut rice, top with chicken, mango salsa, cucumber, cabbage, and drizzle chili mayo. Garnish with cilantro and lime wedges.
Notes
- Marinate chicken overnight for deeper flavor.
- Use tamari instead of soy sauce for gluten-free.
- Adjust sriracha to preferred heat level.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Fusion / Tropical