Spicy Maple Chicken Coconut Rice (Printable Version)

Tender chicken in sweet-spicy maple glaze over fragrant coconut rice

# Ingredient List:

→ 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 full-fat unsweetened coconut milk
13 - 1 cup water
14 - 1/2 teaspoon salt

→ Garnishes

15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges

# Directions:

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 with paper towels and season both sides lightly with salt and black 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 - Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
06 - In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, stir once, then reduce heat to low. Cover and cook for 15 minutes 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 chopped cilantro, toasted sesame seeds, and lime wedges as desired.

# Expert Tips:

01 -
  • The combination of sweet maple and spicy heat hits every single flavor craving in one bite
  • Coconut rice soaks up all that incredible glaze like it was made for each other
  • Ready in under an hour but tastes like something from a restaurant
02 -
  • The sauce will look thin when you first pour it, but it thickens quickly as it simmers
  • If your glaze gets too thick before the chicken is done, add a splash of water
  • Coconut milk can separate, give it a good shake before measuring
03 -
  • Pat the chicken completely dry before searing, water prevents proper browning
  • Let the glaze bubble away until it coats the back of a spoon

Go Back