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Maple Sriracha Glazed Chicken with Coconut Rice and Mango Avocado Salsa

A delightful balance of sweet and spicy, this dish features marinated chicken served with creamy coconut rice and a fresh mango avocado salsa.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 pound chicken bites
  • 1/4 cup maple syrup
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
For the coconut rice
  • 1 cup coconut rice
  • 1 cup water Or replace with coconut milk for extra flavor.
For the salsa
  • 1 ripe mango, diced
  • 1 large avocado, diced
  • 1/4 cup red onion, diced
  • 2 tablespoons lime juice
For the creamy chili mayo
  • 1/2 cup mayonnaise
  • 1 tablespoon chili powder
Seasoning
  • Salt and pepper to taste

Method
 

Marination
  1. In a bowl, whisk together the maple syrup, sriracha, and soy sauce. Marinate the chicken bites for at least 30 minutes.
Grilling
  1. Preheat your grill to medium heat. Grill the marinated chicken bites until fully cooked and charred.
Cooking Coconut Rice
  1. Rinse the coconut rice under cold water and cook according to package instructions. Optional: replace water with coconut milk for added flavor.
Making the Salsa
  1. In a bowl, combine diced mango, avocado, red onion, and lime juice, being careful not to mash the avocado.
Preparing Creamy Chili Mayo
  1. In a small bowl, mix mayonnaise, chili powder, and a pinch of salt to create the creamy chili mayo.
Serving
  1. Serve with a bed of coconut rice, topped with grilled chicken bites, salsa, and drizzle with the chili mayo.

Notes

This dish can be served as a light dinner or dressed up for a more festive occasion. Storage: Leftovers can be kept in an airtight container in the fridge for up to three days.