Spicy Maple Chicken with Coconut Rice Recipe
A flavorful and spicy maple chicken paired with creamy coconut jasmine rice. This dish features tender chicken breasts marinated in a sweet and spicy mixture of maple syrup, soy sauce, sriracha, garlic, and chili flakes, seared and then baked to perfection. Served alongside aromatic coconut rice cooked with chicken broth, finished with fresh cilantro and lime wedges for a delightful balance of sweet, spicy, and citrusy flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American Fusion
Ingredients
Scale
For the Chicken
- 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
- Salt and pepper to taste
For the Coconut Rice
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 cup chicken broth
- Pinch of salt
To Garnish
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Make Marinade: In a small bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until fully combined to create a flavorful marinade.
- Season and Sear Chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until golden brown, locking in juices and flavor.
- Marinate Chicken in Baking Dish: Transfer the seared chicken breasts to a baking dish. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated.
- Bake Chicken: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked.
- Prepare Coconut Rice: While the chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a medium saucepan. Bring the mixture to a boil over high heat.
- Simmer Rice: Reduce heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes until tender and the liquid has been fully absorbed.
- Rest Chicken: Once baked, remove the chicken from the oven and allow it to rest a few minutes. Spoon some of the marinade sauce over the chicken to enhance its flavor and moisture.
- Fluff and Serve Rice: Use a fork to fluff the coconut rice, preparing it to be served alongside the chicken.
- Garnish and Serve: Plate the chicken and rice, garnish with freshly chopped cilantro, and serve with lime wedges to add a vibrant, fresh finish to the dish.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- If you prefer less heat, reduce or omit the sriracha and chili flakes.
- Leftover rice can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water or broth.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- You can swap chicken breasts for thighs if you prefer darker meat.
Keywords: spicy maple chicken, coconut rice, baked chicken breasts, sriracha chicken, maple syrup marinade, easy dinner recipe
