Spicy Maple Chicken with Coconut Rice (Print View)
Tender glazed chicken over creamy coconut rice with sweet-spicy flavors
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs
02 - 3 tbsp pure maple syrup
03 - 1 tbsp sriracha or hot sauce
04 - 2 tbsp soy sauce (gluten-free if needed)
05 - 2 tbsp olive oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Coconut Rice
11 - 1 1/2 cups jasmine rice
12 - 1 can (14 oz) coconut milk
13 - 3/4 cup water
14 - 1/2 tsp salt
15 - 1 tbsp unsweetened shredded coconut
→ Garnishes
16 - 2 green onions, sliced
17 - 1 tbsp sesame seeds
18 - 1 lime, cut into wedges
19 - Fresh cilantro leaves
# Step-by-Step Directions:
01 - Whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, ginger, smoked paprika, salt, and black pepper in a mixing bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, turning to coat all pieces evenly. Cover and marinate for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
03 - Rinse jasmine rice under cold running water until the water runs clear to remove excess starch for fluffier results.
04 - Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is fully absorbed. Fluff with a fork and fold in shredded coconut.
05 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade, reserving the liquid. Cook chicken for 5-6 minutes per side until caramelized and cooked through to an internal temperature of 165°F.
06 - Pour the reserved marinade into the pan during the final 2 minutes of cooking, allowing it to bubble and reduce until it forms a thick, glossy coating on the chicken.
07 - Plate glazed chicken over a bed of coconut rice. Garnish generously with green onions, sesame seeds, lime wedges, and fresh cilantro leaves.
# Expert Suggestions:
01 -
- The spicy-sweet maple glaze creates this incredible sticky coating that youll want to eat with a spoon
- Coconut rice soaks up all those pan juices and transforms into something magical
- Everything cooks in under an hour but tastes like you spent all day planning it
02 -
- Do not skip rinsing the rice because cloudy water makes gummy coconut rice instead of fluffy grains
- That reserved marinade must boil for at least 2 minutes to be safe since it touched raw chicken
- Let the chicken develop a nice golden crust before flipping it or you will miss out on the best part
03 -
- Marinate the chicken in the morning so it is ready to cook when you walk in the door
- Make extra coconut rice because it reheats perfectly for lunch the next day