Spicy Maple Chicken with Coconut Rice (Printable)
Tender chicken in spicy maple glaze over aromatic coconut rice delivers perfect sweet-heat balance.
# 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 gluten-free soy sauce
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
# 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 thoroughly combined.
02 - Place chicken thighs in the marinade, turning to coat evenly. Cover and refrigerate for at least 15 minutes, or overnight for maximum flavor penetration.
03 - Rinse jasmine rice under cold water until water runs clear. 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 liquid is absorbed and rice is tender.
04 - Remove rice from heat and fluff with a fork. Stir in shredded coconut if using, then keep covered and warm until serving.
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 the sauce to bubble and reduce slightly, creating a glossy coating on the chicken.
07 - Place glazed chicken over a bed of coconut rice. Garnish generously with green onions, sesame seeds, lime wedges, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The maple glaze creates this gorgeous caramelized coating that people will think took you hours to perfect
- Coconut rice is the creamy, fragrant partner that tames all that spicy sweetness beautifully
02 -
- The reserved marinade must cook for at least 2 minutes bubbling away to be safe since it touched raw chicken
- Coconut rice can scorch easily so keep that heat on low and resist the urge to peek while it simmers
03 -
- Pat the chicken dry before adding to the marinade for better adhesion
- Let the glaze bubble until it coats the back of a spoon for that restaurant quality finish