Spicy Maple Chicken Coconut Rice (Print View)
Golden chicken in sticky maple-sriracha glaze over creamy coconut rice
# 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 (optional)
15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges
# How to Make It:
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 and season both sides lightly with salt and 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 - Meanwhile, rinse the jasmine rice under cold water until the water runs clear.
06 - In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, stir once, then reduce heat to low. Cover and cook for 15 minutes, or 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 cilantro, sesame seeds, and lime wedges as desired.
# Expert Tips:
01 -
- The sauce cooks down into this sticky, finger licking glaze that you will want to put on everything
- Coconut rice is the most forgiving side dish and somehow makes even Tuesday dinner feel special
02 -
- The sauce will look too thin at first but thickens quickly once you reduce the heat, so do not be tempted to crank it up or you will burn the sugar
- Letting the rice rest off the heat is the difference between fluffy and mushy coconut rice
03 -
- Pat your chicken really dry before searing or you will not get that golden brown crust
- Use a light colored pan so you can see when the glaze reaches that perfect sticky consistency