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

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

I have to tell you, this bowl completely surprised me the first time I made it. The sweet and spicy glaze on the chicken caramelized beautifully, and I couldn’t stop sneaking bites straight from the pan. The creamy coconut rice balanced the heat perfectly, while the mango avocado salsa added the freshest pop of flavor
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken thighs – Thighs stay juicy and tender even when grilled at high heat.
  • 2 tablespoons maple syrup – Adds natural sweetness and helps create that glossy caramelized coating.
  • 2 tablespoons sriracha sauce – Brings the perfect balance of heat and tang.
  • 1 tablespoon soy sauce – Adds depth and savory umami flavor.
  • 2 garlic cloves minced – Fresh garlic gives a stronger, more vibrant flavor than pre-minced.
  • 1 tablespoon olive oil – Helps the marinade coat the chicken evenly and prevents sticking.
  • ½ teaspoon salt – Enhances all the flavors.
  • ¼ teaspoon black pepper – Adds subtle warmth.
  • 1 cup jasmine rice – Its natural fragrance pairs beautifully with coconut milk.
  • 1 cup full-fat coconut milk – Creates creamy rich rice with tropical flavor.
  • ¾ cup water – Balances the thickness of the coconut milk.
  • ¼ teaspoon salt – Keeps the rice from tasting flat.
  • For the Mango Avocado Salsa:
  • 1 ripe mango diced – Choose one slightly soft to the touch for sweetness.
  • 1 ripe avocado diced – Adds creamy contrast to the spicy chicken.
  • ¼ cup red onion finely chopped – Gives a mild crunch and bite.
  • ½ cup cherry tomatoes chopped – Adds freshness and color.
  • 2 tablespoons fresh cilantro chopped – Brightens the salsa.
  • 1 tablespoon lime juice – Balances sweetness with acidity.
  • Pinch of salt – Enhances all the fresh flavors.
  • ¼ cup mayonnaise – Creates a creamy base.
  • 1 tablespoon sriracha – Adds heat.
  • 1 teaspoon lime juice – Lightens and brightens the sauce.

Method
 

  1. In a mixing bowl, I whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. I cut the chicken into bite-sized pieces and toss them thoroughly in the marinade. Then I cover the bowl and refrigerate it for at least 30 minutes so the flavors can soak deep into the meat.
  2. I rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents sticky rice. In a saucepan, I combine the rice, coconut milk, water, and salt, bring it to a boil, then reduce the heat to low and cover until the rice is tender and creamy.
  3. Once the grill or grill pan is hot, I place the marinated chicken pieces in a single layer. I let them cook undisturbed for a few minutes so they develop a caramelized crust. After flipping, I cook until fully done and slightly charred, then remove them to rest.
  4. In a bowl, I gently mix diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. I toss carefully so the avocado stays intact and creamy. The result is fresh, colorful, and full of texture.
  5. I whisk together mayonnaise, sriracha, and lime juice until smooth. It should be creamy with just the right level of heat. If I want it thinner, I add a tiny splash of water.
  6. I start with a scoop of warm coconut rice as the base. Then I add the grilled chicken bites on top and spoon over the mango avocado salsa. Finally, I drizzle chili mayo across the bowl and garnish with extra cilantro or lime wedges.

Notes

  • I like marinating the chicken overnight when possible. It makes the flavor even deeper.
  • I always let the rice rest for 5 minutes after cooking before fluffing it with a fork.
  • If the rice feels too thick, I add a tablespoon of warm water and gently fluff it again.
  • I dice the mango and avocado into similar sizes so each bite feels balanced.
  • I sometimes brush extra marinade on the chicken during grilling for an extra glaze.