Sticky Grilled Maple Sriracha Chicken Bites with Creamy Coconut Rice

Too hot to turn on the oven? This Grilled Maple Sriracha Chicken is for you.

It is the ultimate summer weeknight dinner that feels like a total treat. You get sticky, charred chicken paired with the creamiest rice ever. It is fast, fresh, and absolutely addictive.

Why You’ll Love This Recipe

This recipe hits every single flavor note your taste buds want. The maple and sriracha combo creates a glaze that is sweet and spicy. It is perfect for a quick summer meal or an impressive date night.

You only need 40 minutes to get this on the table. The chicken thighs stay incredibly juicy on the grill. Plus, the coconut rice makes it feel like a tropical vacation. You will love how simple yet sophisticated this tastes.

How It Comes Together

Making this dish is a total breeze, even for beginners. You just whisk the marinade, soak the chicken, and simmer the rice. The grill does all the heavy lifting for the flavor. No complicated techniques are required for these bold results.

Ingredients You’ll Need

Most of these are likely already sitting in your pantry or fridge right now.

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 0.33 cup pure maple syrup
• 2 tablespoons sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1.5 cups jasmine rice
• 13.5 ounces full-fat coconut milk
• 0.5 cup water
• 0.5 teaspoon kosher salt
• 2 tablespoons sliced green onions
• 1 teaspoon toasted sesame seeds

Step-by-Step Instructions

1. In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, lime juice, minced garlic, and grated ginger.
2. Add the chicken cubes to the marinade and refrigerate for 15 minutes.
3. Rinse the jasmine rice under cold water until the water runs clear.
4. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
5. Bring the rice mixture to a boil over medium-high heat, then reduce to a low simmer and cover.
6. Cook the rice for 15 to 18 minutes until the liquid is fully absorbed, then remove from heat and let stand covered for 5 minutes.
7. Preheat a grill or grill pan to medium-high heat.
8. Thread the marinated chicken onto skewers or place directly on the grill surface.
9. Grill the chicken for 3 to 4 minutes per side, basting with any remaining marinade, until the internal temperature reaches 165 degrees Fahrenheit.
10. Fluff the coconut rice with a fork and distribute into four bowls.
11. Top the rice with the grilled chicken bites and garnish with sliced green onions and toasted sesame seeds.

Best Ways to Enjoy It

Serve this Grilled Maple Sriracha Chicken while the meat is still sizzling. Pile the chicken high onto that fluffy coconut rice. The extra glaze from the pan is liquid gold. Add a side of grilled bok choy for a complete summer meal.

Storage & Reheating

Store leftovers in an airtight container for up to three days. The rice stays surprisingly creamy when reheated with a splash of water. This makes for an incredible meal prep lunch the next day. Just microwave until steaming hot and enjoy again.

Pro Tips for Success

• Always use chicken thighs for the juiciest grilled bites.
• Do not skip rinsing the rice or it will be gummy.
• Use full-fat coconut milk for the richest flavor.
• Soak wooden skewers in water for 20 minutes before grilling.
• Baste the chicken frequently to build up a thick glaze.
• Wait for the grill to be fully hot before adding chicken.

Easy Flavor Ideas

• Swap maple syrup for honey if that is what you have.
• Add crushed red pepper flakes for even more heat.
• Use shrimp instead of chicken for a faster cooking time.
• Squeeze extra lime over the finished dish for brightness.

Common Questions

Can I make this on the stove?

Yes, use a heavy skillet or grill pan over medium-high heat. It will still taste amazing.

Is this dish very spicy?

It has a kick, but the maple syrup balances the heat perfectly. You can always reduce the sriracha.

You are going to love how this simple meal brings the heat and the sweet! — Jasmine

Grilled Maple Sriracha Chicken Bites with Coconut Rice

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 0.33 cup pure maple syrup
• 2 tablespoons sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 2 cloves garlic , minced
• 1 teaspoon fresh ginger, grated
• 1.5 cups jasmine rice
• 13.5 ounces full -fat coconut milk
• 0.5 cup wate r
• 0.5 teaspoon kosher salt
• 2 tablespoons sliced green onions
• 1 teaspoon toasted sesame seeds

Method

 

1. In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, lime juice, minced garlic, and grated ginger.
2. Add the chicken cubes to the marinade and refrigerate for 15 minutes.
3. Rinse the jasmine rice under cold water until the water runs clear.
4. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
5. Bring the rice mixture to a boil over medium-high heat, then reduce to a low simmer and cover.
6. Cook the rice for 15 to 18 minutes until the liquid is fully absorbed, then remove from heat and let stand covered for 5 minutes.
7. Preheat a grill or grill pan to medium-high heat.
8. Thread the marinated chicken onto skewers or place directly on the grill surface.
9. Grill the chicken for 3 to 4 minutes per side, basting with any remaining marinade, until the internal temperature reaches 165 degrees Fahrenheit.
10. Fluff the coconut rice with a fork and distribute into four bowls.
11. Top the rice with the grilled chicken bites and garnish with sliced green onions and toasted sesame seeds.