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

If you’re craving a vibrant, all-in-one meal that hits sweet, spicy, and fresh notes all at once, this Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo is your new go-to. Imagine bite-sized chicken coated in a sticky maple-sriracha glaze, perfectly grilled to golden perfection, paired with creamy coconut rice, topped with bright mango avocado salsa, and finished with a luscious swirl of zesty chili mayo.

This dish is easy enough for weeknight dinners, but elegant enough for a dinner party or meal prep for the week ahead. Every bite offers a balance of flavors and textures—from sweet and spicy chicken to silky rice and crunchy-fresh salsa—making this a bowl you’ll come back to again and again.

Why You’ll Love This Maple Sriracha Chicken Bowl

• Sweet and spicy perfection: The maple syrup and sriracha combo makes every chicken bite irresistibly sticky and flavorful.
• Balanced nutrition: Protein-rich chicken, healthy fats from avocado, and nutrient-packed mango and rice make this a wholesome meal.
• Quick and approachable: Ready in just 40 minutes with simple prep steps.
• Meal prep friendly: Keeps well in the fridge for 3–4 days, perfect for healthy lunches or dinners.
• Vibrant and visually appealing: The colorful mango avocado salsa adds freshness and eye-catching beauty to the plate.
• Customizable: Gluten-free, low-sodium, or spicier variations are easy to make without compromising taste.

Ingredients Breakdown

This recipe yields 4 generous servings, with each bowl delivering a perfect mix of sweet, spicy, creamy, and fresh.

Chicken & Marinade

• 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

Coconut Rice

• 1 cup jasmine rice
• 1 cup full-fat coconut milk
• ¾ cup water
• ¼ teaspoon salt

Mango Avocado Salsa

• 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

Chili Mayo

• ¼ cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon lime juice

Tools & Equipment Needed

• Grill, grill pan, or skillet
• Medium saucepan for rice
• Large mixing bowl for chicken marinade
• Medium bowl for mango avocado salsa
• Whisk for chili mayo
• Measuring cups and spoons
• Knife and cutting board

Step-by-Step Instructions

Follow these steps carefully to ensure perfectly caramelized chicken, creamy rice, and a refreshing salsa every time.

1. Marinate the Chicken

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

Pro tip: The longer you marinate, the deeper the sweet and spicy flavor penetrates the chicken.

2. Cook the Coconut Rice

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

Pro tip: Avoid lifting the lid while cooking to keep the rice fluffy and creamy.

3. Grill or Sear the Chicken

Heat a grill or skillet over medium-high heat. Cook the chicken bites for 3–4 minutes per side until caramelized and fully cooked. The internal temperature should reach 165°F (74°C). Set aside.

Optional: Use an outdoor grill to add a smoky char flavor.

4. Make the Mango Avocado Salsa

In a medium bowl, combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Toss gently to mix without mashing the avocado.

Pro tip: Use fresh lime juice for a bright, tangy kick that balances the sweet mango.

5. Prepare the Chili Mayo

Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust the sriracha level for desired spiciness.

6. Assemble the Bowls

Divide the coconut rice among four bowls. Top with grilled chicken bites, then spoon over the mango avocado salsa. Drizzle chili mayo on top and garnish with extra cilantro or lime wedges if desired.

Tips & Variations

• Gluten-free option: Replace soy sauce with tamari or coconut aminos.
• Spice adjustment: Add extra sriracha or red pepper flakes for a hotter kick.
• Meal prep tips: Keep chicken, rice, and salsa separate in airtight containers for easy assembly.
• Smoky flavor: Grill the chicken outdoors for a subtle charred flavor.
• Substitute proteins: Use chicken breast, shrimp, or tofu for alternative proteins.

Flavor Profile & Pairings

• Taste: Sweet, spicy, creamy, and tangy all in one bite.
• Texture: Juicy, tender chicken; creamy rice; fresh, crunchy salsa; smooth chili mayo.
• Side dishes: Pair with roasted vegetables, steamed greens, or a light cucumber salad for balance.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	560 kcal
Protein	38 g
Carbohydrates	45 g
Fat	26 g
Saturated Fat	8 g
Unsaturated Fat	16 g
Fiber	5 g
Sugar	14 g
Sodium	820 mg
Cholesterol	110 mg

Dietary Notes: High protein, moderate carbs, gluten-free if tamari is used, rich in healthy fats from avocado and coconut milk.

Make-Ahead & Meal Prep Tips

• Marinate chicken in advance: Refrigerate for up to 12 hours.
• Rice: Cook and store separately; reheat gently to maintain creaminess.
• Salsa: Prepare 1 day ahead; store avocado separately if concerned about browning.
• Chili mayo: Keep in a small container; drizzle just before serving to maintain visual appeal.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
Yes, though thighs are juicier and more forgiving. Chicken breasts may need slightly less cooking time.

2. Can I make this dish vegetarian or vegan?
Swap chicken for tofu or tempeh, and use vegan mayo.

3. How do I store leftovers?
Keep chicken, rice, and salsa separately in airtight containers for up to 3–4 days.

4. Can I cook this entirely in the oven?
Yes, bake chicken bites at 400°F for 15–20 minutes, flipping halfway, until cooked through.

5. Can I make the salsa ahead of time?
Yes, but add avocado just before serving to avoid browning.

Cooking Timeline (at a Glance)

Step	Time
Chicken marination	30 min – 12 hrs
Cook coconut rice	15–18 min
Grill/sear chicken	6–8 min
Make salsa	5 min
Prepare chili mayo	2 min
Assemble bowls	5 min
Total	40 min

Serving Suggestions

• Use a wide, shallow bowl to show off the vibrant colors of the mango and avocado.
• Garnish with extra cilantro or lime wedges for freshness.
• Serve with a side of roasted vegetables or a crisp green salad for a balanced meal.

Recipe Variations

1. Spicy Mango Sriracha Chicken Bowl: Add extra sriracha to the chili mayo and sprinkle red pepper flakes on the chicken.
2. Tropical Twist: Include pineapple chunks in the salsa for a tropical flair.
3. Low-Carb Version: Substitute jasmine rice with cauliflower rice.
4. Creamy Avocado Drizzle: Blend avocado with lime juice and a bit of Greek yogurt for a creamy topping instead of chili mayo.

Ingredient Spotlight

Maple Syrup

• Adds natural sweetness that balances the heat from sriracha.
• Choose pure maple syrup for the best flavor.

Coconut Milk

• Provides rich, creamy texture for the rice and adds a subtle tropical aroma.
• Use full-fat coconut milk for maximum creaminess.

Pro Cooking Tips

• Pat chicken dry before marinating for better caramelization.
• Keep avocado chunks slightly larger for a creamier texture in the salsa.
• Use medium heat while grilling to prevent burning the maple syrup glaze.

Storage & Freezing Guide

• Fridge: Chicken, rice, and salsa stored separately will last 3–4 days.
• Freezing: Cooked chicken can be frozen for up to 2 months. Avoid freezing avocado salsa; prepare fresh when ready to serve.
• Reheating: Reheat rice and chicken in a skillet or microwave; drizzle fresh salsa and chili mayo before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	560 kcal
Protein	38 g
Carbohydrates	45 g
Fat	26 g
Saturated Fat	8 g
Fiber	5 g
Sugar	14 g
Sodium	820 mg
Cholesterol	110 mg

Expanded Conclusion

This Grilled Maple Sriracha Chicken Bowl is the perfect balance of sweet, spicy, and fresh, combining juicy chicken, creamy coconut rice, tangy mango avocado salsa, and a zesty chili mayo drizzle. It’s visually stunning, nutritionally balanced, and versatile enough to be a weeknight meal, meal prep option, or a colorful dinner party dish.

With simple steps, bold flavors, and a make-ahead-friendly approach, this bowl is sure to become a favorite in your home. Whether you’re cooking for family, friends, or just yourself, every bite delivers comfort, nutrition, and excitement. Give this recipe a try—you won’t be disappointed!

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