Description
A vibrant bowl featuring grilled chicken marinated in sweet and spicy maple sriracha, served over creamy coconut rice with fresh mango and avocado salsa.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 3 tablespoons maple syrup
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 tablespoon oil
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 ripe mango, diced
- 1 avocado, sliced
- 1/4 cup red onion, finely diced
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes (optional)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (for mayo)
- 1 teaspoon lime juice (for mayo)
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
Instructions
- Marinate the Chicken: In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, minced garlic, and oil. Add the chicken, ensuring every piece is coated. Cover and marinate for at least 30 minutes.
- Prepare the Rice: Rinse jasmine rice under cold water until clear. Combine rice and coconut milk in a rice cooker or pot with a pinch of salt. Cook until tender and fluffy.
- Make the Salsa: Combine diced mango, sliced avocado, finely diced red onion, lime juice, and optional chili flakes in a separate bowl. Mix gently and chill.
- Grill the Chicken: Preheat the grill to medium-high heat. Place marinated chicken on the grill and cook for 6-8 minutes on each side until fully cooked.
- Make the Chili Mayo: Mix mayonnaise, sriracha, lime juice, and garlic powder until smooth.
- Assemble the Bowls: Start with coconut rice as a base, add grilled chicken, spoon on the mango avocado salsa, and drizzle with chili mayo.
- Garnish: Finish with chopped green onions and a sprinkle of sesame seeds.
Notes
Marinate the chicken overnight for deeper flavor. You can use an air fryer or broiler as an alternative to grilling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: grilled chicken, summer recipe, coconut rice, mango salsa, sriracha, barbecue