Spicy Maple Chicken Coconut Rice (Print version)
Tender chicken in spicy maple glaze over aromatic coconut rice.
# Ingredient List:
→ 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 ounces) 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 Make It:
01 - Whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, ginger, smoked paprika, salt, and black pepper in a mixing bowl until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and marinate for at least 15 minutes, up to overnight in the refrigerator for deeper flavor penetration.
03 - Rinse jasmine rice under cold running water until the water runs clear, removing 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, and simmer for 15-18 minutes until rice is tender and liquid is 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 and reserve excess liquid. Cook chicken for 5-6 minutes per side until nicely caramelized and cooked through, reaching internal temperature of 165°F.
06 - Pour reserved marinade into the pan during the final 2 minutes of cooking, allowing it to bubble and reduce into a glossy coating on the chicken.
07 - Plate glazed chicken over coconut rice. Garnish generously with green onions, sesame seeds, lime wedges, and fresh cilantro leaves.
# Expert Advice:
01 -
- The sweet heat from maple and sriracha creates an addictive glaze you'll want to put on everything
- Coconut rice cooks in the same time as the chicken, making this a deceptively simple weeknight dinner
02 -
- Dont marinate longer than overnight, the maple sugars can break down the chicken texture too much
- Let the chicken rest for 5 minutes after cooking so those juices redistribute
03 -
- Pat chicken completely dry before adding to the marinade for better adhesion
- Use a cast iron skillet for the best caramelization on the glaze