Spicy Maple Chicken Coconut Rice (Printable)

Tender chicken with spicy maple glaze over aromatic coconut rice delivers sweet and savory flavors in under an hour.

# What You 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 soy sauce (gluten-free if needed)
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 (optional)

→ Garnishes

16 - 2 green onions, sliced
17 - 1 tbsp sesame seeds
18 - 1 lime, cut into wedges
19 - Fresh cilantro leaves

# How-To:

01 - Whisk together maple syrup, sriracha, soy sauce, olive oil, minced garlic, grated ginger, smoked paprika, salt, and black pepper in a mixing bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, turning to coat all surfaces evenly. Cover and refrigerate for at least 15 minutes, or up to overnight for intensified flavor penetration.
03 - Rinse jasmine rice under cold running water until the water runs clear. Drain thoroughly.
04 - Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is fully absorbed. Fluff with a fork and fold in shredded coconut if desired.
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 internal temperature reaches 165°F.
06 - Pour the reserved marinade into the pan during the final 2 minutes of cooking. Allow sauce to bubble and reduce until it forms a thick, glossy coating on the chicken.
07 - Plate glazed chicken over a bed of fragrant coconut rice. Top with sliced green onions, sesame seeds, fresh cilantro leaves, and lime wedges.

# Expert Advice:

01 -
  • The sweet and spicy glaze caramelizes into something impossibly sticky and delicious
  • Coconut rice makes every bite feel like a tiny vacation
  • Everything cooks in one pan while the rice simmers away
02 -
  • Reserving some marinade for the final glaze is the secret to that restaurant-quality lacquered look
  • Coconut rice can burn easily, so keep the heat low and resist peeking while it simmers
  • The glaze will thicken quickly once added to the pan, so have your plating ready
03 -
  • Pat chicken dry before marinating for better sear marks and more even cooking
  • Let the glaze bubble for a full minute to achieve that sticky, caramelized finish

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