Name: Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion / Tropical
Ingredients: 0.5 kg boneless skinless chicken thighs 3 tablespoons maple syrup 2 tablespoons sriracha sauce 2 tablespoons soy sauce (or tamari for gluten-free) 2 cloves garlic minced 1 tablespoon lime juice 1 cup jasmine rice 1 cup coconut milk (full-fat) 1 cup water; 0.5 teaspoon salt 1 ripe mango diced 1 ripe avocado diced; 0.25 cup red onion thinly sliced 2 tablespoons lime juice 2 tablespoons fresh cilantro chopped 2 tablespoons green onions sliced (for garnish); 0.5 cup mayonnaise 1 tablespoon sriracha (for chili mayo) 1 tablespoon black sesame seeds (optional) Salt and pepper to taste

When I first made this bowl, I didn’t expect it to become one of my go-to meals—but wow, did it ever win me over. The combination of sweet, spicy, creamy, and zesty flavors is absolutely addictive. The grilled maple sriracha chicken has a gorgeous char and a sticky glaze that clings to every juicy bite. And paired with the coconut rice, it’s a tropical-inspired comfort meal that never feels heavy.

What really makes this bowl unforgettable is the vibrant mango avocado salsa. It adds a burst of freshness that cuts through the rich chicken, while the chili mayo ties everything together with a creamy kick. It’s perfect for a weeknight dinner, meal prep, or even a weekend crowd-pleaser. I’m genuinely excited for you to try it.

Why You’ll Love This Grilled Maple Sriracha Chicken Bowl

This bowl is a flavor bomb. The chicken is marinated in a maple-sriracha sauce that caramelizes beautifully on the grill. Coconut rice gives you a creamy, subtly sweet base, while the mango avocado salsa brings tang and brightness. Plus, there’s that dreamy drizzle of chili mayo that adds just the right amount of heat.

It’s fast enough for a weeknight meal but pretty enough for entertaining. It’s naturally gluten-free, easily adaptable, and packed with color, texture, and bold, fresh flavors. Whether you’re into spicy food, tropical flavors, or just looking for a satisfying bowl meal, this one ticks all the boxes.

What Kind of Chicken Should I Use for Grilled Maple Sriracha Chicken?

I love using boneless, skinless chicken thighs for this recipe—they stay juicy and flavorful on the grill and soak up the maple-sriracha marinade beautifully. That said, if you’re a fan of leaner cuts, chicken breasts work just fine too. Just keep a close eye on them while grilling to avoid overcooking. You could even use chicken tenders for a quicker cook time and super tender results.

The key is to cut the chicken into bite-sized pieces before marinating, which helps them cook faster and get more surface area caramelized. If grilling isn’t an option, a cast iron skillet or grill pan on the stove will do the job.

Options for Substitutions

This bowl is incredibly versatile, and there are plenty of ways to make it your own:

Protein: Swap the chicken with tofu, shrimp, or even grilled salmon if you’re looking for a pescatarian or vegetarian version.
Maple Syrup: Use honey or agave syrup in place of maple syrup for a different kind of sweetness.
Sriracha: Can’t handle too much heat? Reduce the sriracha or replace it with a milder chili sauce or even sweet chili sauce.
Coconut Rice: If you’re not a fan of coconut, regular jasmine or basmati rice is a solid substitute.
Mango: Pineapple or even diced peaches can take the place of mango in the salsa—anything sweet and tropical works.
Chili Mayo: Make it dairy-free with vegan mayo or lighten it up with Greek yogurt.

Feel free to get creative. This recipe is super forgiving and adapts beautifully to what you have on hand.

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

Each component in this bowl has a purpose—it’s all about layers of flavor and texture. Here’s what you’ll need and why:

Boneless, Skinless Chicken Thighs – Tender, juicy, and perfect for soaking up that sticky maple-sriracha glaze.
Maple Syrup – Adds natural sweetness and helps caramelize the chicken on the grill.
Sriracha Sauce – Brings the heat and bold flavor to balance the sweetness of the maple.
Soy Sauce – Adds depth and umami to the marinade.
Garlic (minced) – For an aromatic punch in the chicken marinade.
Lime Juice – Brightens up both the marinade and the salsa with a zesty edge.
Cooked Jasmine Rice – Light, fluffy, and perfect as a base for soaking up all the saucy goodness.
Coconut Milk – Infuses the rice with a creamy, lightly sweet flavor that complements the tropical theme.
Ripe Mango – Sweet and juicy, it adds freshness and contrast to the spicy chicken.
Avocado – Creamy, cooling, and buttery—balances out all the bold flavors.
Red Onion (thinly sliced) – Adds a bit of crunch and sharpness to the salsa.
Fresh Cilantro – Brings brightness and a herbal note that ties everything together.
Green Onions – For a fresh garnish with mild onion flavor.
Mayonnaise – The base for the chili mayo drizzle—rich and creamy.
Sriracha (for the mayo) – Repeated here to spice up the creamy drizzle.
Salt & Pepper – To season everything to taste.
Black Sesame Seeds – Optional but great for texture and visual contrast.

Every ingredient adds something valuable—nothing’s just for show.

Step 1: Marinate the Chicken

In a bowl, whisk together maple syrup, sriracha, soy sauce, minced garlic, and a squeeze of fresh lime juice. Add the bite-sized chicken thigh pieces, toss to coat, and let them marinate for at least 30 minutes (or up to overnight in the fridge).

Step 2: Cook the Coconut Rice

In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is fluffy and cooked through. Let it rest, covered, for 5 more minutes.

Step 3: Prepare the Mango Avocado Salsa

Dice the mango, slice the avocado, and finely slice the red onion. In a bowl, gently mix them with lime juice, chopped cilantro, and a bit of salt. Set aside—you want this fresh and vibrant!

Step 4: Make the Chili Mayo

In a small bowl, stir together mayonnaise and sriracha (adjust the ratio to your heat preference). Set it aside for drizzling later.

Step 5: Grill the Chicken

Heat your grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken bites for about 4–5 minutes per side, until charred, caramelized, and cooked through. Let them rest for a minute before slicing if needed.

Step 6: Assemble the Bowl

Scoop a generous portion of coconut rice into a bowl. Top with grilled chicken bites, mango avocado salsa, and a drizzle of chili mayo. Garnish with chopped green onions, black sesame seeds, and extra cilantro if desired.

Step 7: Serve

Serve immediately while everything’s fresh, warm, and bursting with flavor. This bowl is meant to be eaten with a spoon and a smile.

How Long to Cook the Grilled Maple Sriracha Chicken Bowl

Here’s a breakdown of the cooking timeline so you can plan accordingly:

Marinating the Chicken: At least 30 minutes (up to overnight for deeper flavor)
Cooking the Coconut Rice: 15–20 minutes, plus 5 minutes resting
Grilling the Chicken: 8–10 minutes total
Assembly: 5 minutes

Total active cooking time: Around 30–35 minutes (excluding marinating).
It’s fast, fresh, and absolutely weeknight-friendly!

Tips for Perfect Grilled Maple Sriracha Chicken Bowl

Marinate for Maximum Flavor: Give the chicken time to soak up the marinade—it makes a huge difference. Overnight is ideal.
Use High Heat for Grilling: This helps the maple syrup caramelize and gives the chicken that irresistible char.
Don’t Overcook the Chicken: Chicken thighs are forgiving, but still aim to remove them once they hit an internal temp of 165°F (74°C).
Use Full-Fat Coconut Milk: For the richest, creamiest rice, don’t go light—full-fat coconut milk delivers the best texture.
Assemble Just Before Serving: To keep the salsa fresh and the avocado from browning, prep everything ahead but combine last minute.
Warm the Chili Mayo Slightly: If your mayo drizzle feels too thick, a few seconds in the microwave will help it pour better.
Dice Mango Ripe but Firm: Too soft and it turns to mush; too hard and it’s tart. Go for that golden in-between.
Don’t Skip the Garnishes: Green onions, sesame seeds, and a little cilantro boost flavor and add color and texture.

Watch Out for These Mistakes While Cooking

Skipping the Marination Time: The flavor of the chicken depends heavily on the maple-sriracha marinade. Rushing it will leave the meat underwhelming.
Overcrowding the Grill or Pan: Give the chicken bites room to sear and caramelize. Crowding leads to steaming, not grilling.
Using Light Coconut Milk: It may seem like a healthy swap, but it often results in watery rice that lacks richness.
Adding Avocado Too Early: Mix the avocado into the salsa right before serving to avoid browning or mushiness.
Cooking Chicken Straight from the Fridge: Let it sit out for 15–20 minutes so it grills evenly.
Forgetting to Taste and Adjust: Always taste the chili mayo and salsa before serving. A touch more lime or salt can really brighten the dish.
Using Unripe Mango: It should be sweet and juicy—not green or crunchy. A ripe mango is key for that tropical vibe.

What to Serve With Grilled Maple Sriracha Chicken Bowl?

Grilled Corn on the Cob

Sweet corn with a touch of lime and chili powder complements the bold flavors of the bowl beautifully.

Chilled Cucumber Salad

Cool, crisp, and lightly dressed—this is the refreshing sidekick your spicy chicken bowl needs.

Thai Iced Tea or Mango Lassi

A cold, creamy drink balances the heat and adds an extra tropical touch.

Crispy Spring Rolls or Veggie Gyoza

For something crunchy on the side, these pair well and add an appetizer-style feel.

Tortilla Chips with Guacamole or Mango Salsa

Keep it casual and fun with some dipping action while your bowl comes together.

Roasted Sweet Potatoes

Add extra heartiness and a hint of sweetness that echoes the maple in the chicken.

Pickled Vegetables

Tangy, punchy pickles (like quick-pickled radish or carrots) cut through the richness and refresh the palate.

Coconut Water or Sparkling Limeade

Hydrating and bright, these drinks are a lovely way to keep things light and vibrant.

Storage Instructions

This bowl is excellent for meal prep, and storing each component separately keeps everything fresh:

Grilled Chicken: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave before serving.
Coconut Rice: Keeps well for 3–4 days in the fridge. Add a splash of water or coconut milk before reheating to revive its texture.
Mango Avocado Salsa: Best enjoyed fresh, but if you must store it, keep it in an airtight container for up to 24 hours. Add the avocado just before eating to avoid browning.
Chili Mayo: Stores well in the fridge for up to 5 days. Give it a quick stir before using.
Freezing? Only the grilled chicken can be frozen. The rice and salsa won’t freeze well due to their textures.

Estimated Nutrition (Per Serving)

Please note that values may vary based on exact ingredients used.

Calories: ~540 kcal
Protein: ~30g
Carbohydrates: ~42g
Fat: ~28g
Saturated Fat: ~9g
Unsaturated Fat: ~16g
Trans Fat: 0g
Cholesterol: ~105mg
Fiber: ~5g
Sugar: ~12g
Sodium: ~780mg
Serving Size: 1 full bowl
Diet: Gluten-free (if using gluten-free soy sauce)
Category: Main Dish

This bowl is satisfying, balanced, and rich in flavor—perfect for a hearty lunch or colorful dinner that won’t leave you feeling sluggish.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can grill the chicken and cook the rice in advance. Store them separately and reheat when ready to serve. Just make the salsa and drizzle fresh for the best texture.

What’s the best way to reheat the chicken without drying it out?

A quick pan-sear or a microwave with a damp paper towel on top works great. Just heat until warmed through—don’t overdo it.

Is there a vegetarian option for this bowl?

Definitely! Swap the chicken for crispy tofu or grilled tempeh. The same marinade works beautifully with both.

Can I use frozen mango for the salsa?

Fresh is best, but thawed frozen mango will work in a pinch. Just be sure to drain any excess liquid so it doesn’t water down the salsa.

How spicy is this dish?

It has a medium heat level. You can easily tone it down by using less sriracha in both the marinade and the mayo—or swap for sweet chili sauce.

Can I use brown rice instead of jasmine rice?

Absolutely. Brown rice will give a nuttier flavor and add more fiber. Just adjust the cooking time and liquid as needed.

How do I keep the avocado from browning in the salsa?

Toss the diced avocado in lime juice just before serving. If you need to prep ahead, store the salsa with plastic wrap pressed directly on the surface.

Is this bowl gluten-free?

Yes, if you use gluten-free soy sauce or tamari. Everything else in the bowl is naturally gluten-free.

Conclusion

This Grilled Maple Sriracha Chicken Bowl is the kind of dish that hits every note: smoky, spicy, sweet, creamy, fresh, and vibrant. It’s packed with flavor and easy to customize based on what you have on hand. Whether you’re meal-prepping for the week or impressing guests with a colorful dinner idea, this recipe delivers every time.

From the sticky-sweet grilled chicken to the creamy coconut rice and bright mango avocado salsa—topped off with a silky chili mayo—this bowl is more than just a meal. It’s a tropical flavor explosion in every bite.