Introduction

This Spicy Maple Chicken with Coconut Rice is a delicious blend of sweet, spicy, and creamy flavors that will quickly become a family favorite. The tender chicken glazed in a maple and sriracha marinade pairs perfectly with fragrant coconut-infused jasmine rice. It’s a simple yet impressive meal that’s ready in under an hour.

The image shows a white plate filled with three pieces of cooked chicken thighs covered in a shiny, dark sauce with herbs and small red chili pieces sprinkled on top. To the right of the chicken, there is a mound of white rice garnished with chopped green herbs. Around the dish, there are lime slices placed at the top and bottom edges of the plate. The plate sits on a white marbled surface. The photo is taken very close up, showing the texture of the chicken skin, sauce, and rice grains clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1/4 cup pure maple syrup

1/4 cup soy sauce

1 tablespoon sriracha sauce

2 cloves garlic, minced

1 teaspoon chili flakes

1 cup coconut milk

1 cup jasmine rice

1 cup chicken broth

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: In a small bowl, whisk together the maple syrup, soy sauce, sriracha, minced garlic, and chili flakes to create the marinade.

Step 3: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for about 2-3 minutes on each side until golden brown.

Step 4: Place the seared chicken breasts in a baking dish. Pour the marinade over the chicken, ensuring they are well coated.

Step 5: Bake the chicken in the oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Step 6: While the chicken is baking, prepare the coconut rice. In a medium saucepan, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt.

Step 7: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 8: Once the chicken is done, remove it from the oven and let it rest for a few minutes. Spoon the sauce over the chicken to enhance the flavor.

Step 9: Fluff the rice with a fork and serve it alongside the spicy maple chicken, drizzling additional sauce over the chicken if desired.

Step 10: Garnish with freshly chopped cilantro and serve with lime wedges for a burst of freshness.

Tips & Variations

For extra heat, add more sriracha or chili flakes to the marinade.

Swap jasmine rice for basmati or brown rice for a different texture and flavor.

Marinate the chicken for 1-2 hours ahead to deepen the flavor.

Use lime juice in the marinade for an added zing and freshness.

Garnish with chopped green onions or toasted cashews for extra crunch.

FAQs

Can I use a different type of chicken for this recipe?

Yes, thighs or drumsticks can be used instead of breasts. Adjust cooking time accordingly and check for doneness to ensure the chicken is fully cooked.