Spicy Maple Chicken Coconut Rice (Printable)

Golden chicken in a sticky maple-sriracha glaze over creamy coconut rice for an easy 45-minute meal.

# What You 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
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

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

# How-To:

01 - Whisk together maple syrup, soy sauce, Sriracha, garlic, ginger, smoked paprika, and lime juice in a small bowl until well combined.
02 - Pat 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 chicken and simmer, turning occasionally, until chicken is cooked through and sauce is thickened and sticky, about 10-12 minutes.
05 - Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, coconut milk, water, and salt in a medium saucepan.
06 - 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.
07 - Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
08 - Serve spicy maple chicken over coconut rice. Garnish with cilantro, sesame seeds, and lime wedges as desired.

# Expert Advice:

01 -
  • The sauce hits every single flavor note at once sweet, spicy, salty, and umami rich without being overwhelming
  • Coconut rice soaks up all that glorious glaze and adds creamy contrast to the crispy chicken edges
  • This comes together in under an hour but tastes like something you would order at a fancy fusion restaurant
02 -
  • Maple syrup burns faster than sugar so keep the heat at medium once you add the glaze and do not walk away
  • Coconut milk can separate so give it a good shake before measuring and stir the rice once when it first comes to a boil
  • The sauce will continue thickening off the heat so pull the chicken a tiny bit earlier than you think you should
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before serving to bring out their nutty flavor
  • Warm your lime wedges in the microwave for 10 seconds to release more juice when squeezing

Return