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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A vibrant and flavorful bowl combining spicy grilled chicken, creamy coconut rice, and fresh tropical salsa topped with a spicy mayo.

Ingredients

Chicken

  • 1.5 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
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Coconut Rice

  • 1 cup jasmine rice
  • 1 cup coconut milk full fat
  • 0.75 cup water
  • 0.25 teaspoon salt

Mango & Avocado Salsa

  • 1 ripe mango, diced
  • 1 avocado diced
  • 0.25 cup red onion, finely chopped
  • 0.5 cup cherry tomatoes, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 0.125 teaspoon salt

Chili Mayo

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

Instructions 

  • Whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Coat chicken pieces and refrigerate for 30 minutes.
  • Rinse rice, then cook with coconut milk, water, and salt for 15-18 minutes. Let sit 5 minutes before fluffing.
  • Grill or sear chicken bites 3-4 minutes per side until caramelized and cooked through.
  • Mix mango, avocado, onion, tomatoes, cilantro, lime juice, and salt to make salsa.
  • Whisk mayonnaise, sriracha, and lime juice to make chili mayo. Assemble bowls with rice, chicken, salsa, and chili mayo. Garnish as desired.

Notes

For extra flavor, garnish with additional cilantro or lime wedges before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Fusion
Keyword: chicken, coconut rice, Mango