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

If you’re craving a vibrant, flavor-packed meal that balances sweet, spicy, and fresh elements, this Grilled Maple Sriracha Chicken Bowl is your new go-to. Juicy chicken bites are coated in a sticky maple-sriracha glaze, paired with creamy coconut rice, zesty mango avocado salsa, and finished with a drizzle of tangy chili mayo. Every bite delivers a harmony of heat, sweetness, and tropical freshness.

Perfect for weeknight dinners, meal prep, or impressing guests, this all-in-one bowl is as visually stunning as it is delicious.

Why You’ll Love This Recipe

• Sweet and spicy perfection – maple syrup and sriracha create a sticky, flavorful glaze
• Balanced and fresh – creamy coconut rice and vibrant mango avocado salsa
• Protein-packed – juicy chicken thighs for satisfying meals
• Meal prep friendly – easy to portion and store for busy days
• Customizable – adjust spice, sweetness, or toppings to your preference

Ingredients

For the Chicken

• Boneless skinless chicken thighs – juicy and tender when grilled or seared
• Maple syrup – adds natural sweetness and caramelization
• Sriracha sauce – provides heat and depth of flavor
• Soy sauce – savory umami seasoning (use tamari or coconut aminos for gluten-free)
• Garlic, minced – fragrant and savory
• Olive oil – prevents sticking and enhances browning
• Salt & black pepper – essential seasoning

For the Coconut Rice

• Jasmine rice – fluffy, aromatic base
• Coconut milk (full-fat) – creamy texture and subtle sweetness
• Water – balances consistency
• Salt – brings out flavors

For the Mango Avocado Salsa

• Ripe mango, diced – juicy and sweet
• Avocado, diced – creamy richness
• Red onion, finely chopped – mild bite and crunch
• Cherry tomatoes, chopped – freshness and color
• Fresh cilantro, chopped – herbal brightness
• Lime juice – zesty tang
• Salt – balances flavors

For the Chili Mayo

• Mayonnaise – creamy base
• Sriracha sauce – heat and flavor
• Lime juice – acidity to brighten the sauce

How to Make Grilled Maple Sriracha Chicken Bowls

Marinate the Chicken

In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and pepper. Cut chicken into bite-sized pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 12 hours for maximum flavor.

Cook the Coconut Rice

Rinse jasmine rice until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes. Let sit for 5 minutes, then fluff with a fork.

Grill or Sear the Chicken

Heat a grill or skillet over medium-high heat. Cook chicken bites 3–4 minutes per side, until caramelized and fully cooked. Set aside.

Tip: For a smokier flavor, grill outdoors over medium heat.

Make the Mango Avocado Salsa

In a bowl, gently toss together mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Keep the salsa chunky for texture.

Prepare the Chili Mayo

Whisk mayonnaise, sriracha, and lime juice until smooth. Adjust spice and tang to taste.

Assemble the Bowl

Divide coconut rice among bowls. Top with grilled chicken, spoon over mango avocado salsa, and drizzle with chili mayo. Garnish with extra cilantro or lime wedges for a bright, fresh finish.

Tips for Success

• Marinate the chicken for at least 30 minutes for deeper flavor.
• Use fresh lime juice for salsa and chili mayo—it makes a huge flavor difference.
• Rinse rice thoroughly to prevent sticky clumps.
• Adjust sriracha in both chicken and mayo to suit your preferred spice level.

Equipment Needed

• Mixing bowls
• Saucepan for rice
• Grill or skillet
• Whisk and spoon
• Knife and cutting board

Recipe Variations

• Spicy Mango Kick – add diced jalapeños to the salsa
• Gluten-Free Version – use tamari or coconut aminos instead of soy sauce
• Extra Creamy Bowl – mix avocado into the rice for a richer texture
• Vegetarian Option – swap chicken for crispy tofu bites or tempeh

Serving Suggestions

• Serve immediately while chicken is warm and caramelized
• Pair with a side of steamed greens or lightly dressed salad
• Add a sprinkle of toasted sesame seeds for extra texture
• Make it a meal prep favorite—store components separately for up to 3 days

FAQs

Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier and more forgiving on the grill.

How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I make the chili mayo ahead of time?
Yes, it can be made up to 2 days in advance.

Is this recipe very spicy?
It’s medium heat by default. Reduce sriracha for a milder flavor or increase for extra kick.

Can I cook the chicken in the oven instead?
Yes, bake at 400°F (200°C) for 12–15 minutes, turning halfway.

Final Thoughts

This Grilled Maple Sriracha Chicken Bowl with Coconut Rice & Mango Avocado Salsa is the ultimate balance of sweet, spicy, and fresh. It’s perfect for a quick weeknight dinner or meal prep that feels gourmet. With juicy chicken, creamy coconut rice, vibrant salsa, and a drizzle of zesty chili mayo, every bite is a flavor explosion. Enjoy this vibrant, healthy, and satisfying bowl for a meal that’s both delicious and beautiful.

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