Spicy Maple Chicken & Coconut Rice Recipe
If you’re craving vibrant flavors that are equal parts comforting and exciting, let me introduce you to Spicy Maple Chicken & Coconut Rice! This dish is the perfect centerpiece for a relaxed weeknight or a cozy dinner party, bringing together juicy, tender chicken glazed in a sweet, spicy maple sauce and the most luscious coconut-infused jasmine rice you can imagine. It’s one of those meals you’ll want to make again and again—for the incredible mix of flavor and for how easy it is to pull together. Trust me, your kitchen will smell so irresistible, everyone will be asking when dinner’s ready!
Ingredients You’ll Need
The beauty of Spicy Maple Chicken & Coconut Rice is how a handful of essential ingredients work together to create layers of delicious taste and aroma. Each item plays a starring role, from the richly marinated chicken to the cloud-like coconut rice. Here’s what you’ll need, and why you’ll love cooking with them:
- Chicken thighs: Boneless, skinless chicken thighs turn out deeply flavorful and stay incredibly juicy—perfect for this recipe.
- Maple syrup: This classic sweetener caramelizes beautifully, balancing the dish’s spice and adding a hint of earthiness.
- Soy sauce: Adds savory umami notes and helps bring all the flavors into harmony; swap for tamari if you need gluten-free.
- Sriracha: A little or a lot, your choice! This brings that essential kick—adjust to taste depending on your spice level.
- Rice vinegar: Just a splash gives brightness and keeps the dish from feeling too heavy.
- Garlic: Two cloves, minced—fragrant and a little punchy for real depth of flavor.
- Fresh ginger: Grated ginger promises a gentle heat and citrusy zing; don’t skip it!
- Olive oil: For searing the chicken and lending a bit of richness to every bite.
- Jasmine rice: Naturally aromatic with a delicate texture, it’s the perfect vehicle for all that luscious sauce.
- Coconut milk (full-fat): Infuses the rice with creamy texture and a hint of tropical sweetness—go with full-fat for best results.
- Water: Keeps the rice perfectly fluffy and prevents it from getting too sticky.
- Salt: Just a pinch, to enhance all the other flavors in the rice.
- Green onions: Their vibrant color and mild tang make the perfect garnish.
- Fresh cilantro (optional): Adds a burst of color and a fresh, herby finish—great if you love cilantro!
- Lime wedges: A final squeeze of lime makes every bite pop with brightness.
How to Make Spicy Maple Chicken & Coconut Rice
Step 1: Mix Up the Marinade
Start by whisking together the maple syrup, soy sauce, sriracha, rice vinegar, minced garlic, and grated fresh ginger in a small bowl. This sweet, tangy, and spicy combination is what sets Spicy Maple Chicken & Coconut Rice apart—smell it and you’ll already be excited. Don’t forget to taste your marinade and tweak the sriracha level if you prefer a milder or even bolder kick.
Step 2: Marinate the Chicken
Pop your chicken thighs into a shallow dish or a zip-top bag, then pour the marinade over top. Make sure every piece is coated, cover or zip up, and slide it into the refrigerator. Let the chicken soak in that irresistible flavor for at least 30 minutes (overnight is even better if you have time). This step is key for that juicy, flavor-packed bite.
Step 3: Sear the Chicken
Preheat your oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat. Remove the chicken from the marinade, but make sure not to discard the extra—reserve it for later. Sear the chicken for 2–3 minutes on each side until they develop a delicious golden-brown crust. It’s not only for flavor, but also makes the final dish look beautiful.
Step 4: Bake with the Sauce
Pour the reserved marinade right over the browned chicken in your skillet. Slide the whole pan into the oven and let it bake for 15–18 minutes. By the time the chicken reaches 165°F internally and the sauce is bubbling gently, you’ll see how sticky and glossy everything becomes. That’s the magic of Spicy Maple Chicken & Coconut Rice right there—don’t skip basting the chicken with any sauce that collects in the pan!
Step 5: Cook the Coconut Rice
While the chicken bakes, turn your attention to the rice. In a saucepan, mix jasmine rice, coconut milk, water, and a pinch of salt. Bring it to a boil, then reduce the heat and cover, letting it gently steam for 15 minutes. Once done, remove from heat but let it sit (still covered!) for five minutes more, then fluff gently with a fork. The result? Creamy, fragrant coconut rice that’s impossible to resist.
Step 6: Plate and Garnish
To serve, scoop a mound of coconut rice onto each plate, top with a piece of spicy maple chicken, and drizzle some of that glossy sauce over everything. Sprinkle with sliced green onions, fresh cilantro if you’re using it, and add a squeeze of lime just before digging in. Each pop of color and flavor makes this Spicy Maple Chicken & Coconut Rice sing.
How to Serve Spicy Maple Chicken & Coconut Rice
Garnishes
The right toppings are the finishing touch that brings Spicy Maple Chicken & Coconut Rice to life visually and flavor-wise. Green onions add color and a gentle bite, cilantro brings fresh brightness, and lime wedges deliver a welcome burst of citrus right at the table. If you love texture, scatter on roasted peanuts or a little toasted coconut for a delightful crunch.
Side Dishes
While this dish is quite complete on its own, it pairs beautifully with a crisp cucumber salad or steamed snap peas for a cool, refreshing contrast. If you’re feeling extra, a plate of lightly pickled veggies will balance that irresistible sweet-heat from the chicken and sauce.
Creative Ways to Present
Get playful with presentation! Try serving Spicy Maple Chicken & Coconut Rice family-style on a big platter topped with all the garnishes for a festive look. Or, for a special occasion, mound the rice in individual bowls, top with sliced chicken, and fan out the green onions and cilantro in little bouquets. Don’t forget a wedge of lime on the side!
Make Ahead and Storage
Storing Leftovers
Have some Spicy Maple Chicken & Coconut Rice left over? Just transfer the chicken and rice to separate airtight containers once cool. Store them in the refrigerator, where they’ll keep well for up to three days. This way, flavors stay fresh and you can reheat only what you need.
Freezing
If you want to keep portions for later, both chicken and rice freeze beautifully! Just be sure to let each element cool completely before freezing. Place the chicken and coconut rice in separate freezer-safe containers or bags, and freeze for up to two months. Defrost overnight in the fridge before reheating.
Reheating
For best results, reheat Spicy Maple Chicken & Coconut Rice gently on the stovetop or in the microwave. If your coconut rice seems a bit dry, add a splash of water or coconut milk before reheating to restore its creamy fluffiness. Warm the chicken in its sauce for ultimate juiciness!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work just fine, but keep a close eye on cooking time to avoid drying them out. Thighs are more forgiving and stay juicier, but both are delicious with that spicy maple glaze.
Is there a substitute for coconut milk in the rice?
Yes—if you’re not a coconut fan or need an alternative, try using light cream or even extra water for a plainer jasmine rice. Just keep in mind, you’ll miss out on the signature creamy texture and hint of sweetness.
Can I make Spicy Maple Chicken & Coconut Rice dairy free and gluten free?
This recipe is naturally dairy free! To make it gluten free, simply swap regular soy sauce for tamari or a gluten-free soy sauce alternative. The rest of the ingredients are already gluten free.
What if I don’t have sriracha?
No sriracha in the pantry? Use your favorite chili garlic sauce or even a pinch of red pepper flakes for heat. Adjust the amount based on how spicy you like your Spicy Maple Chicken & Coconut Rice.
Can I make the marinade ahead of time?
Yes, you can whisk together the marinade up to two days ahead and store it in a covered jar in the fridge. This makes last-minute meal prep even easier—just add chicken when you’re ready!
Final Thoughts
If you’re searching for something new to add to your dinner rotation, look no further than Spicy Maple Chicken & Coconut Rice. It’s bold, comforting, and surprisingly easy—a winning combination that makes it a staple in my own kitchen. I hope you give it a try and fall in love with those sweet, spicy, and coconutty flavors as much as I have!
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Spicy Maple Chicken & Coconut Rice Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spicy Maple Chicken & Coconut Rice recipe combines sweet and spicy flavors in a delicious Asian-inspired dish. Tender chicken thighs marinated in a spicy-sweet sauce are served over creamy coconut jasmine rice, creating a perfect balance of flavors and textures.
Ingredients
For the Spicy Maple Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (or more to taste)
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat)
- 3/4 cup water
- 1/4 teaspoon salt
Additional Ingredients:
- 2 green onions, sliced
- 1 tablespoon chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a small bowl, whisk together maple syrup, soy sauce, sriracha, rice vinegar, garlic, and ginger. Marinate chicken thighs for at least 30 minutes.
- Cook the Chicken: Sear marinated chicken in an oven-safe skillet, then bake in the oven until cooked through.
- Cook the Coconut Rice: Combine jasmine rice, coconut milk, water, and salt in a saucepan. Simmer until rice is tender.
- Serve: Place spicy maple chicken over coconut rice, garnish with green onions, cilantro, and lime wedges.
Notes
- Adjust the sriracha to taste for preferred spice level.
- For added texture, sprinkle with chopped roasted peanuts or toasted coconut flakes.
- Prep Time: 15 minutes (plus 30 minutes marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 460
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 135 mg
