Spicy Maple Chicken Coconut Rice (Printable)

Sriracha-maple glazed chicken over aromatic coconut rice. Ready in 40 minutes.

# What You Need:

→ For the 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

→ For the Coconut Rice

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

→ For Serving

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

# How-To Steps:

01 - Preheat oven to 375°F.
02 - In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
03 - Pat chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
04 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly browned.
05 - Transfer chicken to a baking dish. Pour marinade over, ensuring each piece is evenly coated. Bake in preheated oven for 20-25 minutes, or until internal temperature reaches 165°F.
06 - While chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil, stirring occasionally.
07 - Reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let rest for 5 minutes.
08 - Remove chicken from oven and let rest for a few minutes. Spoon remaining sauce from the baking dish over the chicken for extra flavor.
09 - Fluff coconut rice with a fork. Serve chicken atop rice, garnished with chopped cilantro and lime wedges.

# Expert Suggestions:

01 -
  • That glossy, caramelized glaze catches the light beautifully on the chicken, making even a weeknight dinner feel special
  • The coconut rice absorbs every bit of the sauce, turning each bite into this perfect balance of sweet and heat
  • Ready in about 40 minutes but tastes like something from a restaurant kitchen
02 -
  • The glaze thickens quickly in the oven, so watch closely during the last 5 minutes to prevent burning
  • Coconut rice can stick if you stir it too much, so resist the urge until the very end
  • Letting the chicken rest before cutting keeps all those juices inside where they belong
03 -
  • Double the glaze if you want extra sauce for drizzling over everything on the plate
  • A squeeze of fresh lime over the chicken right before serving brightens all the flavors
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