Indonesian Grilled Chicken Salad Bowl with Tropical Mango and Coconut Rice
A vibrant Indonesian-inspired grain bowl featuring tender grilled chicken marinated in traditional spices, served over fragrant coconut rice with fresh seasonal mango slices, cucumber ribbons, and crispy fried shallots for texture.
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Overview
This Indonesian Grilled Chicken Salad Bowl combines juicy, spice-marinated grilled chicken with fluffy coconut rice and fresh tropical mango. Crisp cucumber ribbons and crunchy fried shallots provide refreshing texture, while a balanced marinade brings authentic Indonesian flavors to your dinner table.
Why you’ll love it
- Quick and healthy weeknight meal with vibrant fresh and grilled elements.
- Delicious balance of sweet, savory, and aromatic spices.
- Comforting coconut rice complements bright mango and crisp vegetables.
- Perfect for meal prep or entertaining with a colourful presentation.
Ingredient notes
- Chicken: Use boneless, skinless chicken thighs for juiciness and flavor.
- Marinade: Includes traditional Indonesian spices like turmeric, coriander, and lemongrass to create aromatic depth.
- Coconut rice: Jasmine rice cooked with coconut milk adds fragrant richness.
- Fresh produce: Use ripe mango and cucumbers for bright, fresh contrast.
- Fried shallots: Available in Asian markets or make your own; adds a crunchy, savory finish.
Serving & storage
Serve the salad bowls immediately after assembling for the best texture and flavor. Leftover grilled chicken and coconut rice can be stored separately in airtight containers in the refrigerator for up to 3 days. Fresh mango and cucumber are best added fresh when serving to maintain their texture. Reheat chicken and rice gently in the microwave or on the stovetop. Consume leftovers promptly and discard if left out over 2 hours to ensure food safety.
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Chef tips
- Marinate chicken at least 15 minutes but no longer than 2 hours to avoid overpowering the delicate meat.
- Use ripe but firm mango for the best texture and sweetness.
- If fried shallots are unavailable, thinly slice shallots and pan-fry in oil until golden and crisp, drain on paper towels.
- Check the internal temperature of chicken with a meat thermometer to ensure safe cooking at 75°C (165°F).
- Let the rice rest covered to finish steaming for fluffy, separate grains.
Ingredients
- 600 g (1.3 lbs)boneless skinless chicken thighs
- 200 g (1 cup)jasmine rice
- 400 ml (1 2/3 cups)coconut milk
- 150 ml (2/3 cup)water
- 1 mediumripe mango, peeled and sliced
- 1 mediumcucumber, peeled into ribbons
- 3 tbspfried shallots
- 2garlic cloves, minced
- 1 tbspgrated fresh ginger
- 1 stalklemongrass, finely chopped (white part only)
- 1 tspground turmeric
- 1 tspground coriander
- 1 tspground cumin
- 1 tbspsoy sauce
- 1 tbsplime juice
- 1 tbspbrown sugar or palm sugar
- 2 tbspvegetable oil, divided
- to tastesalt and freshly ground black pepper
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Equipment
- grill or grill pan
- medium saucepan with lid
- mixing bowls
- knife
- peeler or mandoline
- tongs
- measuring cups and spoons
Nutrition per serving
- Calories550
- Protein38 g
- Carbs58 g
- Fat15 g
Step-by-step
Step 1
Prepare the chicken marinade by combining minced garlic, grated ginger, chopped lemongrass, turmeric, coriander, cumin, soy sauce, lime juice, brown sugar, 1 tablespoon vegetable oil, salt, and pepper in a bowl.Step 2
Trim excess fat from chicken thighs and add them to the marinade. Toss to coat evenly. Cover and refrigerate for at least 15 minutes, up to 2 hours.Step 3
While chicken marinates, rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Bring to a gentle boil over medium heat.Step 4
Once boiling, reduce heat to low, cover, and simmer the coconut rice for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let it rest covered for 10 minutes.Step 5
Preheat your grill or grill pan over medium-high heat and lightly oil the grates or surface with remaining 1 tablespoon vegetable oil.Step 6
Remove chicken from marinade, letting excess drip off. Grill chicken for 5-6 minutes per side or until fully cooked and internal temperature reaches 75°C (165°F). Use tongs to turn and baste occasionally with leftover marinade if desired, but discard marinade that contacted raw chicken.Step 7
While chicken cooks, prepare fresh produce by peeling mango and slicing it into thin slices. Peel cucumber into ribbons using a vegetable peeler or mandoline. Set aside.Step 8
Once grilled, let chicken rest for 5 minutes. Then slice into bite-sized pieces.Step 9
To assemble the salad bowls, divide the coconut rice evenly among four bowls. Top with sliced grilled chicken, mango slices, and cucumber ribbons. Garnish with crispy fried shallots.Step 10
Serve immediately for best texture and flavor. Enjoy your vibrant Indonesian Grilled Chicken Salad Bowl!
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