Spicy Maple Chicken Coconut Rice (Printable version)

Tender glazed chicken over fragrant coconut rice with sweet-spicy balance

# 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 gluten-free soy sauce
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

→ Garnishes

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

# How to make it:

01 - Whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, ginger, smoked paprika, salt, and black pepper in a mixing bowl until fully combined.
02 - Add chicken thighs to the bowl and turn to coat evenly. Cover and let marinate for 15 minutes at room temperature, or refrigerate up to overnight for deeper flavor penetration.
03 - Place jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 2-3 minutes. Drain thoroughly.
04 - Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, and stir in shredded coconut.
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 deeply caramelized and cooked through, reaching an internal temperature of 165°F.
06 - Pour reserved marinade into the pan during the final 2 minutes of cooking. Allow the sauce to bubble and reduce until it coats the chicken in a shiny glaze.
07 - Spoon coconut rice onto serving plates and top with glazed chicken. Garnish generously with green onions, sesame seeds, lime wedges, and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert tips:

01 -
  • The sauce strikes this perfect balance where the maple syrup tames the heat just enough to let those warm spices shine through
  • Coconut rice turns an ordinary weeknight dinner into something that feels like it came from a restaurant
  • The whole dish comes together in under an hour but tastes like you spent all day cooking
02 -
  • Reserving some marinade to create the final glaze is what transforms this from good to absolutely incredible, so dont skip that step
  • Letting the rice rest for 5 minutes off the heat before fluffing helps each grain separate perfectly
  • The glaze will bubble and spatter when you add it to the hot pan, so stand back slightly and have your vent fan running
03 -
  • If your glaze isnt thickening enough in the pan, let it bubble for an extra minute and it will transform into that restaurant-quality sticky coating
  • Prep all your ingredients before you start cooking, because once the pan is hot, everything moves quickly

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