Description
This Grilled Maple Sriracha Chicken Bowl is a bold, colorful, and absolutely flavor-packed meal that brings together sticky-sweet grilled chicken bites, creamy coconut rice, and a fresh mango avocado salsa—all topped with a spicy chili mayo drizzle. Whether you’re looking for a quick dinner idea, healthy lunch option, or a new meal prep favorite, this bowl is satisfying, naturally gluten-free, and endlessly customizable. Perfect for tropical flavor lovers and fans of bold food ideas.
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
Instructions
1. In a bowl, mix maple syrup, sriracha, soy sauce, minced garlic, and lime juice. Add chicken thigh pieces and marinate for at least 30 minutes or overnight.
2. In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, cover, and simmer on low for 15 minutes. Let rest 5 minutes.
3. Dice mango and avocado, slice red onion, and mix with lime juice, chopped cilantro, and salt. Set salsa aside.
4. In a small bowl, mix mayonnaise and sriracha to create the chili mayo drizzle.
5. Heat a grill or skillet over medium-high. Grill marinated chicken for 4–5 minutes per side until charred and cooked through.
6. Assemble the bowls with a base of coconut rice, topped with grilled chicken, mango avocado salsa, and a drizzle of chili mayo.
7. Garnish with green onions, black sesame seeds, and extra cilantro if desired.
8. Serve immediately and enjoy every spicy-sweet bite!
Notes
For the juiciest chicken, let it marinate overnight—just keep it refrigerated.
Use full-fat coconut milk for the richest, creamiest rice texture.
Add avocado to the salsa just before serving to avoid browning and keep the salsa fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 105 mg
Keywords: easy dinner, spicy chicken bowl, healthy lunch ideas, tropical rice bowl, gluten-free dinner