Spicy Maple Chicken with Coconut Rice
An irresistible combination of sweet, spicy, and savory flavors. This dish features sticky, caramelized chicken thighs drenched in a maple-sriracha glaze served over creamy coconut rice.
Ingredients
For the Chicken
- 4 pieces chicken thighs Skinless and boneless preferred
- ¼ cup maple syrup Can substitute with sugar-free maple syrup or honey
- 1 tablespoon sriracha sauce Adjust for spice tolerance, can substitute with sweet chili sauce
For the Coconut Rice
- 1 cup jasmine rice Can substitute with brown rice
- 1 can coconut milk Ensure it's vegan if needed
- 1 cup water
- to taste salt Start with 1/2 teaspoon
For Garnish
- to taste green onions Finely sliced
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 375°F (190°C).
- In a mixing bowl, combine maple syrup and sriracha sauce. Stir until smooth.
Cooking Chicken
- Coat the chicken thighs with the marinade ensuring even coverage.
- Place chicken in a baking dish and bake for 25-30 minutes until cooked through (internal temperature of 165°F/74°C).
Cooking Rice
- Rinse jasmine rice under cold water until clear.
- In a pot, combine rinsed rice, coconut milk, water, and salt.
- Bring to a boil, then reduce to low heat and cover. Simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Serving
- Plate the fluffy coconut rice and top with the Spicy Maple Chicken.
- Drizzle the sauce over the rice and garnish with green onions.
Notes
Leftover chicken and rice can be stored in the fridge for up to 3 days or frozen for up to three months. Reheat in the microwave or stovetop with a splash of coconut milk to retain moisture.