Spicy Maple Chicken Coconut Rice (Print Version)

Boldly spiced maple-glazed chicken paired with fragrant coconut rice for a flavorful main dish.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil or neutral oil
03 - 1/3 cup pure maple syrup
04 - 2 tablespoons soy sauce or tamari for gluten-free
05 - 1 tablespoon sriracha sauce
06 - 3 cloves garlic, minced
07 - 1 teaspoon chili flakes
08 - Salt and pepper to taste

→ Coconut Rice

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

→ Garnish

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

# How to Make It:

01 - Preheat oven to 375°F. Pat chicken breasts dry with paper towels and season generously with salt and pepper.
02 - In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
03 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until lightly browned.
04 - Transfer chicken to a baking dish and pour the maple-sriracha glaze over each piece, ensuring complete coating. Bake for 20 to 25 minutes until internal temperature reaches 165°F.
05 - While chicken bakes, combine jasmine rice, coconut milk, chicken broth, and salt in a saucepan. Bring to a boil with occasional stirring.
06 - Reduce heat to low, cover with lid, and simmer for 18 to 20 minutes until liquid is fully absorbed and rice is tender. Remove from heat and let rest for 5 minutes.
07 - Remove chicken from oven and rest for 3 to 5 minutes. Fluff rice with a fork and transfer to serving plates.
08 - Place chicken over coconut rice, spoon pan sauce from baking dish over chicken, and garnish with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • Ready in 40 minutes flat, so you can pull off dinner that tastes like you've been cooking all day.
  • The sweet-spicy glaze is genuinely addictive and works as a template for other proteins once you nail it.
  • One skillet, one oven, one saucepan—cleanup won't ruin your evening.
02 -
  • Don't skip patting the chicken dry—moisture on the surface keeps it from browning properly and turns your sear into more of a steam.
  • The glaze will thicken slightly as the chicken bakes, and that concentrated flavor is what makes people ask for the recipe.
03 -
  • Double the glaze and refrigerate extras for quick weeknight chicken over the next few days—it keeps for a week easily.
  • If your sriracha bottle is old and you're unsure about heat level, whisk together the glaze and taste a tiny bit before committing to the full amount.
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