Spicy Maple Chicken with Coconut Rice Recipe
This Spicy Maple Chicken & Coconut Rice recipe features tender, juicy chicken breasts marinated in a sweet and spicy mixture of maple syrup, soy sauce, and sriracha, then perfectly baked to lock in flavors. Paired with fragrant coconut jasmine rice cooked in coconut milk and chicken broth, this dish offers a delightful balance of sweetness, heat, and creaminess, garnished with fresh cilantro and zesty lime wedges for a vibrant, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American with Asian influences
Ingredients
Scale
For the Spicy Maple 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 jasmine rice
- 1 cup coconut milk
- 1 cup chicken broth
- Pinch of salt
For Garnish and Serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat and Prepare Marinade: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the maple syrup, soy sauce, sriracha, minced garlic, and chili flakes to create the marinade.
- Season and Sear Chicken: Season the chicken breasts 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, developing a flavorful crust.
- Bake Chicken with Marinade: Place the seared chicken breasts in a baking dish and pour the marinade over them, ensuring even coating. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Cook Coconut Rice: While the chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.
- Rest and Serve: Remove the chicken from the oven and let rest for a few minutes. Spoon the baking sauce over the chicken to enhance flavor. Fluff the rice with a fork and serve alongside the spicy maple chicken. Garnish with chopped fresh cilantro and offer lime wedges on the side for an added burst of freshness.
Notes
- For extra heat, increase the amount of sriracha or chili flakes according to your taste.
- You can substitute jasmine rice with basmati rice but adjust cooking time accordingly.
- If soy sauce is not preferred, tamari can be used for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
- Use a meat thermometer to ensure chicken is cooked perfectly without drying out.
Keywords: spicy maple chicken, coconut rice, baked chicken breast, sweet and spicy chicken, jasmine rice, easy dinner recipes
