Spicy Maple Chicken Coconut Rice (Printable Version)
Tender maple-glazed chicken with spicy kick over fragrant coconut rice.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken thighs
02 - 3 tablespoons pure maple syrup
03 - 1 tablespoon sriracha hot sauce
04 - 2 tablespoons gluten-free soy sauce
05 - 2 tablespoons olive oil
06 - 2 cloves garlic minced
07 - 1 teaspoon fresh ginger grated
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Coconut Rice
11 - 1 1/2 cups jasmine rice
12 - 1 can 14 ounces coconut milk
13 - 3/4 cup water
14 - 1/2 teaspoon salt
15 - 1 tablespoon unsweetened shredded coconut
→ Garnishes
16 - 2 green onions sliced
17 - 1 tablespoon sesame seeds
18 - 1 lime cut into wedges
19 - Fresh cilantro leaves
# Directions:
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 evenly. Cover and refrigerate for at least 15 minutes, or overnight for maximum flavor penetration.
03 - Place jasmine rice in a fine-mesh strainer and rinse under cold running water until the water runs clear, removing excess starch for fluffy results.
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 to 18 minutes until liquid is absorbed. Fluff with a fork and fold in shredded coconut.
05 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade, reserving the liquid. Cook chicken for 5 to 6 minutes per side until caramelized and internal temperature reaches 165°F.
06 - Pour reserved marinade into the pan during the final 2 minutes of cooking. Allow sauce to bubble and reduce until it forms a glossy coating on the chicken.
07 - Plate glazed chicken over bed of coconut rice. Top with sliced green onions, sesame seeds, lime wedges, and fresh cilantro. Serve immediately with lime on the side.
# Expert Advice:
01 -
- The way sweet and spicy dance together creates that addictive quality that keeps you coming back for just one more bite
- Everything cooks in one pan while the rice simmers away, making it feel fancy without the fuss or cleanup
02 -
- Reserve every drop of that marinade because the reduction step is what transforms this from good to absolutely incredible
- Let the rice rest for 5 minutes off the heat before fluffing, which makes it perfectly fluffy rather than gummy
03 -
- Pat the chicken dry before marinating to help the glaze adhere better during cooking
- Toast the sesame seeds in a dry pan for 2 minutes before garnishing for maximum flavor