Grilled Maple Sriracha Chicken Bowl

Ingredients for Grilled Maple Sriracha Chicken Bowl

I always use chicken thighs for this recipe rather than breast because thighs stay juicy over high heat and the fat helps the maple sriracha marinade caramelize into a proper glaze. Here is everything you need organized by component.

For the Chicken

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp pure maple syrup (I recommend real maple syrup rather than pancake syrup for a cleaner, more complex sweetness that caramelizes properly)
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce (substitute tamari for a gluten-free version)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Coconut Rice

• 1 cup jasmine rice (my preference is jasmine over long-grain since it holds together slightly and pairs better with the creamy coconut milk)
• 1 cup full-fat coconut milk
• 3/4 cup water
• 1/4 tsp salt

For the Mango Avocado Salsa

• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice (in my experience bottled lime juice flattens the salsa, fresh lime makes a noticeable difference)
• 1/8 tsp salt

For the Chili Mayo

• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp fresh lime juice

Step-by-Step Instructions

I recommend making the marinade first and getting the chicken into the refrigerator before you do anything else. Even 30 minutes makes a real difference in flavor, and if you can marinate it in the morning the chicken is noticeably better by dinnertime.

Step 1: Whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and pepper in a bowl. Cut chicken thighs into bite-sized pieces and add to the marinade. Toss well to coat every piece, cover the bowl, and refrigerate for at least 30 minutes or up to 12 hours. Overnight marinating gives the deepest flavor if you have the time.

Step 2: Rinse jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan over medium-high heat. Bring to a boil, reduce heat to the lowest setting, cover tightly, and simmer for 15 to 18 minutes. Remove from heat without lifting the lid and let sit for 5 minutes. Fluff with a fork before serving. Do not lift the lid during cooking or the steam escapes and the rice cooks unevenly.

Step 3: Heat a grill or heavy skillet over medium-high heat. If using a skillet, add a light coating of oil to the surface. Remove the chicken from the marinade and cook in a single layer for 3 to 4 minutes per side until you see a deep caramelized glaze on the outside and the chicken is cooked through to 165°F internal temperature. Work in batches if needed since overcrowding causes the chicken to steam rather than sear.

Step 4: Combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt in a bowl. Toss very gently with a spoon to avoid mashing the avocado. Make this just before assembling so the avocado stays bright and fresh.

Step 5: Whisk together mayonnaise, sriracha, and lime juice until smooth. Taste and adjust the sriracha by half a teaspoon at a time to dial in your preferred heat level.

Step 6: Scoop coconut rice into each bowl, top with the grilled chicken bites, spoon the mango avocado salsa generously over the top, and finish with a swirl of chili mayo. Add extra cilantro or a lime wedge alongside for serving.

Best Things to Serve with Grilled Maple Sriracha Chicken Bowl

This bowl is already a complete meal but these pairings work well when you are hosting or want a second dish on the table.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle: If you want to offer a second chicken bowl option with a similar sweet and bright flavor profile, this sweet chili chicken bowl with coconut lime drizzle is the most natural companion and uses ingredients that overlap without feeling repetitive.

Honey Lime Chicken Avocado Rice Stack: For a dinner spread where everyone builds their own bowl, this honey lime chicken avocado rice stack shares the same avocado and rice elements with a completely different flavor direction that pairs well on the same table.

Chinese Style Mango Chicken Stir Fry: If you love the mango and chicken combination in this bowl, this Chinese style mango chicken stir fry offers a stir-fried version of the same pairing with a different sauce direction worth trying on a separate night.

Chickpea Feta Avocado Salad: For a fresh, protein-rich side salad that complements the tropical flavors in the bowl without competing, this chickpea feta avocado salad adds creaminess and substance alongside the bowl in a way that works for both weeknight dinners and hosting.

High Protein Honey Garlic Shrimp: When you are hosting and want a second protein option ready quickly, this high protein honey garlic shrimp shares the sweet and spicy sauce energy of the maple sriracha marinade and can be served on the side or added directly into the bowl.

Thai Peanut Chicken: For a second Asian-inspired chicken dinner to rotate through your weekly meal prep alongside this bowl, this Thai peanut chicken offers a nutty, creamy sauce direction that contrasts the freshness of the mango salsa in a satisfying way.

Keeping and Serving Your Grilled Maple Sriracha Chicken Bowl

Store each component separately in airtight containers in the refrigerator. The cooked chicken and coconut rice keep for up to 3 days. The mango avocado salsa keeps for up to 2 days, though the avocado will start to brown by day two. This is normal and does not affect the flavor. The chili mayo keeps in a sealed jar for up to 1 week.

To reheat, warm the chicken and rice separately in the microwave or in a skillet over medium-low heat with a small splash of water to prevent drying. I recommend reheating the rice covered with a damp paper towel in the microwave to help it steam back to its original texture. Assemble the bowl fresh with cold salsa and chili mayo right before eating rather than reheating everything together.

Pro tip: if you are meal prepping this for the week, store the diced mango separately from the avocado and add the avocado fresh each day. This keeps it from browning in the container and means the salsa stays closer to fresh-made texture throughout the week.

FAQs

Grilled Maple Sriracha Chicken Bowl

Caramelized maple sriracha chicken thighs on creamy coconut jasmine rice topped with fresh mango avocado salsa and chili mayo. A healthy dairy-free dinner bowl with bold sweet and spicy flavor. Active cook time 40 minutes plus at least 30 minutes marinating.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Marinate Time (minimum) 30 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces
• 2 tbsp pure maple syrup for marinade
• 2 tbsp sriracha sauce for marinade
• 1 tbsp soy sauce use tamari for gluten-free
• 2 garlic cloves minced
• 1 tbsp olive oil
• 0.5 tsp salt for chicken
• 0.25 tsp black pepper
• 1 cup jasmine rice rinsed until water runs mostly clear
• 1 cup full-fat coconut milk
• 0.75 cup water
• 0.25 tsp salt for rice
• 1 ripe mango diced
• 1 avocado diced
• 0.25 cup red onion finely chopped
• 0.5 cup cherry tomatoes chopped
• 2 tbsp fresh cilantro chopped
• 1 tbsp fresh lime juice for salsa
• 0.125 tsp salt for salsa
• 0.25 cup mayonnaise
• 1 tbsp sriracha sauce for chili mayo, adjust to taste
• 1 tsp fresh lime juice for chili mayo

Equipment

• Grill or large heavy skillet
• Saucepan with tight-fitting lid
• Mixing bowls
• Whisk
• Fork for fluffing rice
• Instant-read thermometer

Method

 

1. Whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, salt, and pepper. Cut chicken thighs into bite-sized pieces, coat well in marinade, cover, and refrigerate for at least 30 minutes or up to 12 hours.
2. Rinse jasmine rice under cold water until mostly clear. Combine rice, coconut milk, water, and salt in a saucepan over medium-high heat. Bring to a boil, reduce to lowest setting, cover tightly, and simmer for 15 to 18 minutes. Remove from heat and rest covered for 5 minutes without lifting the lid. Fluff with a fork.
3. Heat grill or heavy skillet over medium-high heat and lightly oil the surface. Cook chicken in a single layer for 3 to 4 minutes per side until deeply caramelized on the outside and cooked through to 165 degrees F internal temperature. Work in batches if needed to avoid overcrowding.
4. Combine diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt in a bowl. Toss very gently to keep the avocado intact. Make just before assembling.
5. Whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha to taste.
6. Scoop coconut rice into each bowl. Top with grilled chicken bites. Spoon mango avocado salsa generously over the top. Finish with a swirl of chili mayo. Garnish with extra cilantro or a lime wedge.

Notes

Marinate chicken for at least 30 minutes or overnight for the best flavor. Do not lift the lid on the rice during cooking. Make salsa just before serving to keep the avocado fresh. Cook chicken in batches without overcrowding for proper caramelization. Use tamari instead of soy sauce for a fully gluten-free bowl. Store each component separately. Chicken and rice keep 3 days refrigerated. Salsa keeps 2 days. Chili mayo keeps 1 week. Store avocado separately when meal prepping and add fresh each day to prevent browning.