Grilled Maple Sriracha Chicken Bites

You hungry? Good—because this recipe hits all the right notes: sweet, spicy, creamy, and bright. I first made it when I wanted something that felt fancy but didn’t require me to summon my inner Gordon Ramsay. I loved the sticky-sweet maple-sriracha glaze and the cooling mango avocado salsa. If you want a bowl that’s satisfying, quick-ish, and perfect for summer cookouts or weeknight dinners, you’re in the right place.

I also tried a few variations inspired by other bowls I adore; one of them even reminded me of a salmon bowl I rave about online. If you like swapping proteins, check this out for ideas: grilled chicken bites with coconut rice. FYI, you’ll want to read the whole recipe before you start—trust me on that.

 

Why You’ll Love This Recipe

• Bold flavor balance: The maple and sriracha create sticky, caramelized chicken with a perfect spicy-sweet hit.
• Textural contrast: Creamy avocado, juicy mango, and tender chicken deliver pleasing texture in every bite.
• Quick but impressive: You can marinate, grill, and assemble this bowl in under an hour if you plan well.
• Meal-prep friendly: The coconut rice and chicken reheat nicely for lunches, and the salsa stays fresh in the fridge for a day or two.
• Flexible & forgiving: Swap proteins, skip the grill, or dial the spice up or down—this bowl adapts.

Ingredients You’ll Need

• 1 ½ pounds boneless skinless chicken thighs
• 2 tablespoons maple syrup
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup jasmine rice
• 1 cup coconut milk (full fat)
• ¾ cup water
• ¼ teaspoon salt
• 1 ripe mango, diced
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ½ cup cherry tomatoes, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• ⅛ teaspoon salt
• ¼ cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon lime juice

Ingredient and Method

This part gets practical: collect everything before you start and set up a small assembly line—rice pot, marinating bowl, salsa bowl, and a plate for the cooked chicken. I always measure the wet ingredients first and chop fruit and veg while the rice simmers. IMO, that little bit of prep saves me from panicked stirring and weirdly burnt onions later.

How to Make (Step-by-Step)

STEP 1 — Marinate the Chicken

In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut the chicken into bite-sized pieces and coat them well with the marinade. Cover and refrigerate for at least 30 minutes or up to 12 hours. Marinating longer boosts flavor, but 30 minutes still gives a tasty result.

STEP 2 — Cook the Coconut Rice

Rinse the jasmine rice until the water runs clear to remove excess starch. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes, then turn off the heat and let the rice rest 5 minutes before fluffing with a fork. The rice will taste richer thanks to the coconut milk—no coconutty intimidation necessary.

STEP 3 — Grill or Sear the Chicken

Heat a grill or a heavy skillet over medium-high heat. Cook the chicken bites 3–4 minutes per side until they caramelize and cook through. If you use a grill, watch for flare-ups from the maple syrup—char is tasty, but not lava. Set the chicken aside to rest a couple minutes before assembling.

STEP 4 — Make the Mango Avocado Salsa

In a bowl, combine mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Toss gently so the avocado holds some shape and doesn’t turn into mush. Taste and adjust lime or salt to brighten the flavors. This salsa adds the juicy, fresh counterpoint the spicy chicken needs.

STEP 5 — Prepare Chili Mayo

Whisk together mayonnaise, sriracha, and lime juice until smooth. Taste and add more sriracha if you crave heat. This mayo gives you spicy creaminess without drowning the bowl in sauce.

STEP 6 — Assemble the Bowl

Divide the coconut rice between bowls, top with grilled chicken bites, spoon over a generous amount of mango avocado salsa, and finish with a swirl of chili mayo. Garnish with extra cilantro or lime wedges if you’re feeling fancy. Eat immediately and pretend you didn’t make a mess.

Pro Tips for the Best Results

• Use thighs for juiciness: Thighs keep texture better than breasts when you sear them high and fast.
• Marinate at least 30 minutes for noticeable flavor, but don’t skip it entirely.
• Dry the chicken before searing to get that lovely caramelization. Pat it with paper towels.
• Keep the salsa chilled and add it last to prevent the avocado from browning.
• Make the chili mayo last so it stays bright and smooth.
• Adjust spice: Reduce sriracha in the marinade if you cook for kids or spice-averse friends.

Fun Variations & Topping Ideas

Variations:

• Swap chicken for shrimp or salmon for a lighter or richer protein option. For salmon inspiration, try this related bowl: grilled salmon with mango salsa & coconut rice.
• Make it vegetarian: grill thick tofu cubes or roasted cauliflower tossed in the maple-sriracha glaze.
• Turn it into tacos: warm corn tortillas and fill with chicken, salsa, and chili mayo.

Toppings:

• Toasted sesame seeds for a nutty crunch.
• Pickled red onions for sharp brightness.
• Sliced jalapeños if you like fire.
• Lime zest to intensify citrus notes.
• Crispy shallots or fried garlic for crunch and umami.

Storing and Reheating

Store components separately for best freshness: keep the rice and chicken in airtight containers and place the salsa in a separate container. Refrigerate for up to 3–4 days. Reheat the rice and chicken in a microwave-safe dish with a splash of water or coconut milk to restore moisture, or warm briefly in a skillet. Add the salsa and chili mayo only after reheating to avoid sogginess. Don’t freeze the salsa; the avocado won’t recover texture.

Leftover Ideas

• Make a crunchy salad bowl by tossing reheated chicken and rice with fresh greens and salsa.
• Stuff a grain bowl or burrito and add pickles for contrast.
• Turn leftovers into a loaded nacho plate—yes, I judge you for this and also join you.

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes. Chicken breasts will cook faster and can dry out if you overcook them. Slice them thinly and watch the time. Thighs stay juicier, but breasts work fine if you prefer leaner meat.

How spicy is this recipe?

Adjustable. The recipe uses sriracha for a medium heat level. Reduce the sriracha in the marinade or mayo to make it milder. Want more heat? Add crushed red pepper or more chili mayo.

Can I make this gluten-free?

Yes. Swap regular soy sauce for tamari or a gluten-free soy sauce alternative. Everything else remains the same.

Can I prep this for meal prep?

Absolutely. Cook the rice and chicken and store them separately; keep the salsa chilled. Assemble bowls the day you plan to eat them for best texture.

Conclusion

This bowl gives you sweet, spicy, creamy, and fresh in a single, easy meal that impresses without stress. I love how the maple-sriracha chicken glazes up and how the mango avocado salsa cuts the heat with brightness. If you want a similar flavor profile with different proteins, you might enjoy exploring recipes like Honey Sriracha Salmon Bowls – Eat With Clarity for inspiration. Try the recipe, tweak the spice, and drop a comment to tell me how you made it your own—I read every one and I don’t judge your extra chili mayo habit (much). 😉