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

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Sweet, spicy, creamy, and tangy — this bowl is a bold flavor bomb wrapped up in one irresistible meal. Tender grilled chicken bites are marinated in a sticky maple sriracha glaze, served over fragrant coconut rice, and topped with a refreshing mango avocado salsa. A drizzle of chili mayo seals the deal, making this dish both visually stunning and palate-pleasing.

Perfect for weeknight dinners, meal prep lunches, or impressing guests, this bowl brings tropical flair and savory heat in every bite. It’s the kind of easy, nourishing recipe that feels indulgent but delivers a balance of protein, healthy fats, and vibrant produce.

Why You’ll Love This Grilled Maple Sriracha Chicken Bowl

This bowl has it all — crunch, creaminess, sweetness, and spice — in a single serving. The maple sriracha glaze creates a caramelized coating on the grilled chicken, while the coconut rice adds a soft, fragrant base. Fresh mango and avocado bring balance and brightness, making each spoonful exciting and satisfying. It’s naturally gluten-free and customizable, depending on your spice tolerance or dietary needs.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs work best for juicy, flavorful bites that grill beautifully and soak up the maple sriracha marinade. However, chicken breasts can also be used if you prefer leaner meat — just be mindful of cooking time to avoid drying them out. Want a vegetarian version? Swap in crispy tofu or grilled portobello mushrooms as a delicious alternative.

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Ingredients for the Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl

Each ingredient in this bowl plays a key role in building bold, vibrant flavors and textures. Here’s what you’ll need and why it matters:

• Boneless, skinless chicken thighs – Juicy and tender, perfect for absorbing the maple sriracha marinade.
• Maple syrup – Adds natural sweetness that balances the heat of the sriracha.
• Sriracha sauce – Delivers a kick of spice and depth to the chicken glaze.
• Soy sauce – Brings umami and saltiness to the marinade.
• Garlic – Freshly minced for an aromatic backbone to the glaze.
• Lime juice – Provides brightness to the salsa and marinade.
• Coconut milk – Used for cooking rice, giving it a creamy, tropical flavor.
• Jasmine rice – Fluffy and fragrant, perfect for soaking up the sauces.
• Mango – Sweet and juicy, it contrasts beautifully with the spicy chicken.
• Avocado – Creamy texture that cools the palate.
• Red onion – Adds crunch and a subtle sharpness to the salsa.
• Fresh cilantro – Herbaceous and bright, it ties the salsa together.
• Chili mayo – Creamy with a spicy punch, ideal as a final drizzle.
• Chives or green onions – For garnish and a hint of freshness.

How To Make the Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl

Step 1: Marinate the Chicken

In a bowl, mix maple syrup, sriracha, soy sauce, minced garlic, and a splash of lime juice. Add chicken thighs, coating them evenly. Cover and marinate in the fridge for at least 30 minutes.

Step 2: Cook the Coconut Rice

Rinse jasmine rice until the water runs clear. In a saucepan, combine rice with coconut milk and a bit of water. Bring to a boil, then simmer covered until rice is tender and fluffy.

Step 3: Make the Mango Avocado Salsa

In a mixing bowl, combine diced mango, avocado, red onion, chopped cilantro, and a squeeze of lime juice. Toss gently to mix.

Step 4: Grill the Chicken

Heat a grill pan or outdoor grill to medium-high. Grill the marinated chicken thighs until charred and cooked through, about 6–7 minutes per side. Let rest, then slice into bite-sized pieces.

Step 5: Assemble the Bowl

In each bowl, add a scoop of coconut rice. Top with grilled chicken, a generous spoonful of mango avocado salsa, and a dollop of chili mayo. Sprinkle with chopped chives or green onions for a fresh finish.

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How to Serve and Store This Grilled Maple Sriracha Chicken Bowl

This bowl is best served fresh and warm, with the grilled chicken layered over the steamy coconut rice and the salsa added just before serving. It’s a showstopper when plated in individual bowls, making it perfect for meal prep or entertaining.

The recipe yields 4 generous servings, making it ideal for a small dinner gathering or several prepped lunches for the week.

To store, keep the chicken, rice, salsa, and chili mayo in separate airtight containers. The chicken and rice can be refrigerated for up to 4 days. Reheat the rice and chicken in the microwave or stovetop before assembling.

What to Serve With Grilled Maple Sriracha Chicken Bowl?

H3: Crispy Wonton Chips

Add a crunchy side element for scooping up extra salsa or chili mayo.

H3: Asian Cucumber Salad

A refreshing, tangy salad to cool down the heat from the sriracha.

H3: Grilled Pineapple Slices

Smoky, caramelized pineapple complements the sweet-spicy flavor of the chicken.

H3: Miso Soup

A light and warming start to your meal, balancing out the boldness of the bowl.

H3: Pickled Red Cabbage

Adds acidity and crunch to contrast the richness of the rice and mayo.

H3: Edamame with Sea Salt

A healthy, protein-packed snack that pairs well with the tropical notes.

H3: Thai Iced Tea or Limeade

Something sweet and cool to balance the heat and spice.

H3: Simple Mixed Greens with Sesame Dressing

A crisp salad with umami flavor to freshen the palate.

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Frequently Asked Questions

Q1: Can I make this bowl ahead of time?
Yes, you can prep all the components in advance. Store each part — chicken, rice, salsa, and mayo — separately to maintain freshness. Assemble just before serving.

Q2: What if I don’t have a grill?
No problem! You can use a grill pan, cast iron skillet, or even bake the chicken in the oven at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Q3: Is this recipe spicy?
The spice level is moderate from the sriracha and chili mayo, but you can adjust it easily. Reduce the sriracha in the marinade or use a milder chili sauce.

Q4: Can I substitute the coconut milk in the rice?
Absolutely. If you’re not a fan of coconut, use chicken broth or water instead, though you’ll miss the creamy tropical flavor.

Q5: How can I make this dairy-free or gluten-free?
It’s naturally dairy-free. To make it gluten-free, use tamari or coconut aminos instead of soy sauce.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time. Check out more daily recipes on my Life With Livia Pinterest!

And let me know in the comments how yours turned out. Did you go for the grilled pineapple on the side? How spicy did you make it?

I love seeing your creations and hearing how you personalize these bowls. Feel free to ask questions — let’s make every meal easier and more flavorful together!

Conclusion

The Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl is a mouthwatering combination of flavors, colors, and textures that delivers a gourmet experience with minimal fuss. It’s an ideal dinner idea for busy nights or meal prepping ahead, with the added bonus of being adaptable to your dietary needs. Try it once, and it’ll be a new go-to in your easy recipe rotation.

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