Introduction

This Spicy Maple Chicken paired with Coconut Rice combines sweet, heat, and creamy textures for a delightful dinner experience. The tender chicken is glazed in a flavorful maple and sriracha marinade, while the coconut rice adds a fragrant, rich base. It’s a simple yet impressive meal perfect for weeknights or guests.

A white plate on a white marbled surface holds three browned chicken thighs covered in a dark, glossy sauce with chopped red chilies, green herbs, and seeds sprinkled on top. Next to the chicken is a neat mound of fluffy white rice, garnished with finely chopped green herbs. Around the plate, there is extra sauce pooling at the bottom with small bits of herbs scattered. Two slices of lime rest behind the rice, and two halved limes sit on the right edge of the plate. The whole dish has a vibrant mix of green, red, dark brown, and white colors, showing rich textures from the glazed chicken and soft rice. 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 chili flakes or a dash of cayenne to the marinade.
Use brown jasmine rice for a nuttier flavor and more fiber, adjusting cooking time accordingly.
If you prefer milder heat, reduce or omit the sriracha and chili flakes.
Marinate the chicken for up to 2 hours beforehand to deepen the flavors.

Storage

Store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to keep the rice moist. Avoid overcooking during reheating to maintain the chicken’s tenderness.

How to Serve

The image shows a bowl filled with a layer of white rice at the bottom. On top, there are slices of grilled chicken arranged in a line, with a brown and slightly charred surface, showing grill marks. Next to the chicken, there is a bright orange layer of shredded carrots and a small pile of purple shredded cabbage. There is also a section of fresh green avocado slices and garnishes of chopped green herbs, red chili slices, and small pieces of chopped garlic or nuts. A lime wedge is placed on the side of the bowl. The bowl is white and sits on a white marbled surface, with a blurred sauce bowl and salad in the background. A woman's hand is partly visible holding the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for the coconut rice?

Yes, jasmine rice works best for its fragrance and texture, but you can substitute with basmati or long-grain rice. Adjust the cooking time and liquid amounts as needed.

Is this dish spicy? Can it be made milder?

The dish has a moderate spicy kick from the sriracha and chili flakes. To make it milder, reduce or omit these ingredients. You can also serve lime wedges and fresh cilantro, which help balance the heat.