Grilled Maple Sriracha Chicken Bites with Coconut Rice and Mango Avocado Salsa Bowl with Chili Mayo
A delightful dish combining sweet, spicy, and tangy flavors featuring succulent chicken bites, fluffy coconut rice, refreshing salsa, and creamy chili mayo.
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs are recommended for more juiciness.
- 1/4 cup maple syrup
- 2 tablespoons sriracha sauce Adjust to taste.
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the Coconut Rice
- 1 cup jasmine rice Rinse until water runs clear.
- 1 can (14 ounces) coconut milk
- 1 cup water Equal part with coconut milk.
For the Mango Avocado Salsa
- 1 mango diced
- 1 avocado diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon juice of lime
- Salt to taste
For the Chili Mayo
- 1/2 cup mayonnaise
- 1 tablespoon chili paste or powder
- 1 tablespoon honey
For Serving
- Additional lime wedges For garnish.
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Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- In a bowl, mix maple syrup, sriracha sauce, soy sauce, vegetable oil, salt, and pepper. Add the chicken pieces and marinate for at least 30 minutes, or up to 2 hours for more flavor.
- While the chicken marinates, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and coconut milk along with equal parts of water (about 1 cup). Bring to a boil.
- Once it reaches a boil, reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat, let it sit for 5 minutes, then fluff with a fork.
- Prepare the mango avocado salsa by combining diced mango, avocado, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix gently and set aside.
- For the chili mayo, combine mayonnaise, chili paste or powder, and honey in a small bowl. Mix well and set aside.
Grilling
- Preheat your grill or grilling pan over medium-high heat. Thread the marinated chicken pieces onto skewers if desired, or place them directly on the grill.
- Grill the chicken for about 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Assembly
- To serve, place a scoop of coconut rice in a bowl, top it with grilled chicken bites, and spoon over the mango avocado salsa.
- Drizzle with chili mayo and garnish with lime wedges.
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Notes
For optimal flavor, marinate the chicken for 2 hours or overnight. If you’re grilling indoors, use a grill pan for the best results.