Spicy Maple Chicken Coconut Rice (Printable View)
Tender maple-glazed chicken with spicy kick over fragrant coconut rice for sweet-savory perfection.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken thighs
02 - 3 tablespoons pure maple syrup
03 - 1 tablespoon sriracha or hot sauce
04 - 2 tablespoons soy sauce (gluten-free if needed)
05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon 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 teaspoon salt
15 - 1 tablespoon unsweetened shredded coconut (optional)
→ Garnishes
16 - 2 green onions, sliced
17 - 1 tablespoon sesame seeds
18 - 1 lime, cut into wedges
19 - Fresh cilantro leaves
# How-To Steps:
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 completely. Cover and refrigerate for at least 15 minutes, or up to overnight for deeper flavor penetration.
03 - Rinse jasmine rice under cold running water until the water runs clear, approximately 2-3 minutes, to remove excess starch.
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, and simmer for 15-18 minutes until rice is tender and liquid is fully absorbed. Fluff with a fork and stir in shredded coconut if using.
05 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade, reserving the excess liquid. Cook chicken for 5-6 minutes per side until caramelized and cooked through, reaching an internal temperature of 165°F.
06 - Pour the reserved marinade into the pan during the final 2 minutes of cooking. Allow it to bubble and reduce, coating the chicken in a thick, glossy glaze.
07 - Plate glazed chicken over coconut rice. Garnish with green onions, sesame seeds, lime wedges, and fresh cilantro. Serve immediately while hot.
# Expert Advice:
01 -
- The maple sriracha glaze caramelizes into something you will want to put on everything
- Coconut rice tastes like a vacation but comes together in under 20 minutes
02 -
- The glaze burns quickly if you walk away so watch that final minute like a hawk
- Rinsing the rice until water runs clear prevents gummy coconut rice every single time
03 -
- Marinate overnight if you remember, but 15 minutes still delivers incredible flavor
- Let the glaze bubble until it coats the back of a spoon for that restaurant quality finish