Spicy Maple Chicken Coconut (Printable)

Sweet and spicy glazed chicken paired with aromatic coconut rice creates a delicious flavor fusion.

# What you'll need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1/3 cup pure maple syrup
04 - 2 tablespoons soy sauce
05 - 1 tablespoon sriracha sauce
06 - 3 cloves garlic, minced
07 - 1 teaspoon chili flakes
08 - Salt and pepper to taste

→ Coconut Rice

09 - 1 can (13.5 fluid ounces) coconut milk
10 - 1 cup jasmine rice
11 - 1 cup chicken broth
12 - Salt to taste
13 - Pepper to taste

→ Garnish

14 - 1/4 cup fresh cilantro, chopped
15 - 2 lime wedges

# Method:

01 - In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
02 - Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until lightly browned.
03 - Transfer seared chicken to a baking dish. Pour glaze over chicken, ensuring each piece is evenly coated. Bake in a preheated 375°F oven for 20 to 25 minutes until internal temperature reaches 165°F.
04 - Combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil while stirring occasionally, then reduce heat to low, cover, and simmer for 18 to 20 minutes until liquid is absorbed and rice is tender.
05 - Remove chicken from oven and let rest for several minutes. Fluff coconut rice with a fork and let rest for 5 minutes. Remove from heat.
06 - Arrange coconut rice on plates and top with glazed chicken. Spoon remaining sauce from the baking dish over chicken. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Ready in 40 minutes: No waiting around for complicated marinades or multi-day prep work.
  • Sweet heat that actually works: The maple syrup doesn't mask the spice, it amplifies it in the best way possible.
  • Coconut rice becomes the secret weapon: It's creamy, fragrant, and somehow makes the whole plate feel restaurant-quality simple.
02 -
  • Pat your chicken completely dry before searing: Wet chicken won't brown properly and the glaze will steam instead of caramelize, which wastes all the flavor development you're working toward.
  • Don't skip the resting period: Those few minutes allow juices to redistribute throughout the meat, making every bite tender instead of stringy.
03 -
  • If your glaze seems too thick: Thin it with a splash of lime juice or a bit of rice vinegar to help it coat the chicken more evenly and add another layer of flavor.
  • Coconut rice reheats beautifully: Make it ahead and gently warm it with a splash of broth on the stove; it'll taste just as creamy the next day.
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