Spicy Maple Chicken Coconut Rice (Print)
Tender chicken in sweet-spicy maple glaze over fragrant coconut rice
# What You’ll Need:
→ For the Spicy Maple Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons soy sauce (use gluten-free if needed)
05 - 1 tablespoon Sriracha or hot sauce (adjust to taste)
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper, to taste
10 - 1 tablespoon fresh lime juice
→ For the Coconut Rice
11 - 1 cup jasmine rice
12 - 1 cup coconut milk (full-fat, unsweetened)
13 - 1 cup water
14 - 1/2 teaspoon salt
→ Garnishes (optional)
15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges
# How To Make:
01 - In a small bowl, whisk together maple syrup, soy sauce, Sriracha, garlic, ginger, smoked paprika, and lime juice. Set aside.
02 - Pat the chicken thighs dry and season both sides lightly with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side, until golden brown.
04 - Reduce heat to medium. Pour the maple sauce over the chicken. Simmer, turning occasionally, until chicken is cooked through and sauce is thickened and sticky, about 10-12 minutes.
05 - Meanwhile, rinse the jasmine rice under cold water until the water runs clear.
06 - In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, stir once, then reduce heat to low. Cover and cook for 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
07 - Serve the spicy maple chicken over coconut rice. Garnish with cilantro, sesame seeds, and lime wedges as desired.
# Expert Tips:
01 -
- The way maple syrup tames the heat creates this addictive sweet-spicy balance that keeps everyone reaching for seconds
- It comes together in under 45 minutes but tastes like something from a restaurant that takes way more effort than you actually put in
02 -
- Don't rush the sauce reduction phase, that's when it transforms from loose liquid to finger-licking glaze
- Rinsing the rice thoroughly is the secret to restaurant-style coconut rice that's fluffy, not sticky
03 -
- Pat your chicken completely dry before searing, any moisture creates steam instead of that golden crust
- Let the glaze bubble away until it coats the back of a spoon, that sticky texture is everything