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Spicy Maple Chicken & Coconut Rice

A delightful dish featuring succulent maple-glazed chicken served over creamy coconut rice, balancing savory and sweet flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Spicy Maple Chicken
  • 4 pieces boneless, skinless chicken thighs (or chicken breasts) Use thighs for more flavor.
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sriracha sauce Adjust based on spice preference.
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • 2 tablespoons olive oil For cooking.
For the Coconut Rice
  • 1 cup jasmine rice Rinse before cooking.
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 teaspoon salt
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Method
 

Marination
  1. In a bowl, mix maple syrup, soy sauce, sriracha, minced garlic, salt, and pepper. Add the chicken and let it marinate for at least 15 minutes. For better flavor, marinate up to 2 hours.
Cooking Rice
  1. Rinse the jasmine rice under cold water until clear. In a saucepan, combine coconut milk, water, and salt. Bring to a boil, then add the rinsed rice. Cover, reduce heat to a simmer, and cook for about 15 minutes until tender.
Cooking Chicken
  1. Heat olive oil in a skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and place in the skillet. Cook for about 5-6 minutes per side, until browned and cooked through (to an internal temperature of 165°F or 75°C).
Glazing Chicken
  1. Pour the reserved marinade into the skillet and bring it to a simmer. Let it bubble for a couple of minutes to thicken slightly.
Serving
  1. Fluff the coconut rice with a fork and serve on plates. Top with spicy maple chicken, drizzle with extra glaze, and garnish with fresh cilantro and lime. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze chicken and rice separately for up to 3 months. Reheat gently with a splash of coconut milk or water to avoid drying out.