If you’re looking for a meal that perfectly balances sweet, spicy, creamy, and refreshing flavors, this Grilled Maple Sriracha Chicken Bowl is exactly what you need. Tender, caramelized chicken bites are paired with fragrant coconut rice, a vibrant mango avocado salsa, and finished with a creamy chili mayo drizzle for the ultimate tropical-inspired comfort meal.
✨ Fresh, colorful, and packed with flavor, this bowl is perfect for lunch, dinner, or meal prep.
⏱️ Prep Time: 20 minutes
🔥 Cook Time: 25 minutes
🍽️ Servings: 4
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🛒 Ingredients
🍗 For the Maple Sriracha Chicken
* 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 2 tbsp maple syrup
* 1 tbsp sriracha sauce
* 1 tbsp soy sauce
* 1 tsp fresh ginger, grated
* 1 garlic clove, minced
* 1 tbsp olive oil
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🥥 For the Coconut Rice
* 1 cup jasmine rice, rinsed
* 1 can (13.5 oz / 400 ml) coconut milk
* ½ cup water
* Pinch of salt
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🥭 For the Mango Avocado Salsa
* 1 ripe mango, diced
* 1 ripe avocado, diced or sliced
* ¼ cup finely chopped red onion
* 2 tbsp fresh cilantro, chopped
* Juice of 1 lime
* Salt and black pepper to taste
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🌶️ For the Chili Mayo
* ¼ cup mayonnaise
* 1 tsp sriracha sauce
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👨🍳 Instructions
1️⃣ Marinate the Chicken
In a medium bowl, whisk together the maple syrup, sriracha, soy sauce, ginger, and garlic.
Add the chicken pieces and toss well to coat. Let marinate for 15–30 minutes.
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2️⃣ Cook the Coconut Rice
In a saucepan, combine the jasmine rice, coconut milk, water, and salt.
Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
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3️⃣ Prepare the Mango Avocado Salsa
In a bowl, combine the mango, avocado, red onion, and cilantro.
Add lime juice, salt, and pepper. Toss gently to avoid breaking the avocado.
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4️⃣ Grill the Chicken
Heat a grill pan or skillet over medium-high heat and add the olive oil.
Cook the chicken for 8–10 minutes, turning occasionally, until caramelized, golden brown, and fully cooked.
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5️⃣ Make the Chili Mayo
Mix the mayonnaise and sriracha together until smooth and creamy.
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6️⃣ Assemble the Bowls
Divide the coconut rice among serving bowls.
Top with the grilled maple sriracha chicken.
Add generous spoonfuls of mango avocado salsa.
Finish with a drizzle of chili mayo and garnish with fresh cilantro.
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💡 Pro Tips
✔️ Chicken thighs provide extra juiciness and flavor.
✔️ Adjust the amount of sriracha to control the heat level.
✔️ A little lime zest adds extra freshness to the salsa.
✔️ For a healthier twist, substitute jasmine rice with brown rice or quinoa.
✔️ Meal-prep friendly—store components separately and assemble when ready to eat.
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😍 The Result
A vibrant bowl filled with sweet and spicy grilled chicken, creamy coconut rice, refreshing mango avocado salsa, and a silky chili mayo drizzle. Every bite delivers a perfect balance of tropical flavors and satisfying textures.
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