Save to Pinterest The first time I made this chicken, my kitchen filled with this incredible sweet-spicy aroma that had my roommate wandering in from her room, asking what on earth I was making. I'd been experimenting with maple syrup and sriracha separately for ages, but something clicked when I threw them together in that skillet. The way the maple caramelizes while the sriracha adds this gentle hum of heat creates something entirely unexpected.
Last autumn, I served this at a small dinner party when two friends happened to drop by unexpectedly. One of them, who claims to hate anything too spicy, went back for seconds and asked me to write down the recipe right there at the table. The combination seemed unlikely on paper, but watching everyone's faces light up with that first bite taught me that some flavors just work better together than logic would suggest.
Ingredients
- 2 boneless skinless chicken breasts: These cook evenly and hold onto the glaze beautifully without the skin getting in the way
- 2 tablespoons olive oil: Creates that perfect sear before the oven finishes the job
- 1/3 cup pure maple syrup: The real stuff matters here, artificial pancake syrup just wont give you that deep caramelized flavor
- 2 tablespoons soy sauce: Tamari works perfectly if you need gluten-free
- 1 tablespoon sriracha: Start here and adjust up or down depending on your heat tolerance
- 3 cloves garlic: Fresh minced garlic creates those little pockets of aromatic intensity throughout the glaze
- 1 teaspoon chili flakes: These add a different kind of heat that lingers pleasantly
- Salt and pepper: Essential for bringing all the flavors forward
- 1 can coconut milk: Full fat makes the richest rice, but light works in a pinch
- 1 cup jasmine rice: Its natural floral sweetness plays perfectly with the coconut
- 1 cup chicken broth: Vegetable broth keeps it vegetarian without sacrificing depth
- 1/4 cup fresh cilantro: Brightens everything up at the end
- 2 lime wedges: That hit of acid cuts right through the richness
Instructions
- Get your oven ready:
- Preheat to 375°F and position a rack in the middle, giving the chicken enough space to cook evenly without crowding
- Whisk up your glaze:
- Combine maple syrup, soy sauce, sriracha, garlic, and chili flakes in a bowl until completely smooth
- Prep your chicken:
- Pat the breasts thoroughly dry with paper towels, then season generously with salt and pepper on both sides
- Create that golden sear:
- Heat olive oil in your skillet until shimmering, then cook chicken for 2 to 3 minutes per side until beautifully browned
- Glaze and bake:
- Transfer chicken to a baking dish, pour that spicy maple mixture over each piece, and bake for 20 to 25 minutes until it hits 165°F internally
- Start the coconut rice:
- While chicken works, combine rice, coconut milk, broth, and a pinch of salt in your saucepan
- Simmer to perfection:
- Bring to a boil, then reduce to low, cover tightly, and let it cook for 18 to 20 minutes until the liquid disappears
- Let everything rest:
- Remove chicken from the oven and let it sit for a few minutes while you fluff the rice with a fork
- Bring it together:
- Spoon those pan juices over the chicken, serve it over the coconut rice, and scatter with cilantro and lime
Save to Pinterest This recipe has become my go-to when I want something that feels indulgent but comes together without fuss. The way the sweet and spicy play against each other, how the coconut rice soaks up every drop of sauce, it just works every single time.
Making It Your Own
Once you've made this a few times, you'll start noticing how small adjustments change the whole dish. More sriracha brings it to a level that genuinely wakes up your palate, while extra maple syrup pushes it toward that Sunday morning brunch vibe.
The Rice Makes The Meal
I've learned that the rice is just as important as the chicken here. Jasmine rice has this natural perfume that pairs so perfectly with coconut milk, and cooking it in broth instead of water adds another layer of flavor that makes the whole bowl sing together.
Timing Is Everything
The beauty of this recipe is how the rice and chicken cook simultaneously, but the timing takes a little practice. I always start the rice just as the chicken goes into the oven, and they finish together perfectly every time.
- Sear your chicken with confidence, that golden crust is worth the extra minute
- Use room temperature liquids for the rice to prevent that shocking temperature change
- Have your garnishes ready before you start cooking, so you can serve it hot
Save to Pinterest There's something deeply satisfying about a recipe that looks impressive but comes from such simple ingredients. This one has earned its permanent place in my regular rotation, and I bet it will in yours too.
Recipe Questions & Answers
- → Can I make this dish less spicy?
Absolutely. Reduce the sriracha to 1 teaspoon or omit the chili flakes entirely. You can also substitute hot honey for the maple syrup to add warmth without overwhelming heat.
- → What rice varieties work best for the coconut base?
Jasmine rice is ideal for its floral aroma and slightly sticky texture. Basmati or long-grain rice also work well. Avoid short-grain varieties as they become too sticky when cooked with coconut milk.
- → Can I prepare the components ahead of time?
The marinade can be mixed up to 24 hours in advance and stored refrigerated. Marinate the chicken for up to 4 hours before cooking. The coconut rice can be made 1 day ahead and gently reheated with a splash of water or broth.
- → Is there a vegetarian alternative to the chicken?
Firm tofu or tempeh work beautifully with the maple-sriracha glaze. Press tofu for 15 minutes, cut into thick slabs, and follow the same searing and baking method. Adjust baking time to 15-18 minutes.
- → How do I prevent the maple glaze from burning?
Sear the chicken quickly just until golden, then transfer immediately to the oven. The marinade contains natural sugars that caramelize quickly, so watch closely during the final 5 minutes of baking and tent with foil if needed.
- → Can I use light coconut milk instead of full-fat?
Yes, though the rice will be less creamy. To compensate, reduce the broth by 2 tablespoons and consider adding 1 teaspoon of coconut oil or butter for richness.