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Grilled Maple Sriracha Chicken bites served over a bed of fluffy coconut jasmine rice with green onions

Grilled Maple Sriracha Chicken Bites with Coconut Rice

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.