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Spicy Maple Chicken & Coconut Rice

A delightful combination of sweet, spicy, and savory flavors, featuring tender chicken thighs glazed with a spicy maple sauce served over creamy coconut rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Tropical
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Thighs, boneless and skinless
  • 1/4 cup Maple Syrup real maple syrup preferred
  • 2 tablespoons Soy Sauce
  • 1-2 tablespoons Sriracha Sauce adjust based on spice level
  • 2 cloves Garlic, minced
  • 1 tablespoon Ginger, minced
  • 1 tablespoon Lime Juice for flavor
For the Coconut Rice
  • 1 can Coconut Milk about 14 oz
  • 1 cup Rice, jasmine or basmati
  • to taste Salt and Pepper

Method
 

Preparation
  1. In a bowl, combine maple syrup, soy sauce, sriracha, minced garlic, and ginger. Whisk until combined.
  2. Add the chicken thighs to the bowl. Allow the chicken to marinate for at least 15 minutes, or up to an hour for more flavor.
Cooking the Rice
  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium pot, combine coconut milk and a pinch of salt with the rinsed rice. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked.
Cooking the Chicken
  1. Heat a skillet over medium heat. Add the marinated chicken thighs (discard leftover marinade) and cook until golden brown and cooked through (about 6-8 minutes per side).
Serving
  1. Fluff the coconut rice with a fork and serve alongside the spicy maple chicken. Squeeze fresh lime juice over the top for an added burst of flavor.

Notes

For deeper flavor, try marinating the chicken overnight. Use fresh garlic and ginger for the best flavors. Add a splash of coconut milk when reheating to revive the creaminess of the rice.