Description

This Spicy Maple Chicken & Coconut Rice recipe features tender chicken breasts marinated in a sweet and spicy maple glaze, served alongside fragrant coconut jasmine rice. The combination of maple syrup and red pepper flakes provides a perfect balance of heat and sweetness, while coconut milk-infused rice adds a creamy, tropical touch. Garnished with fresh green onions and optional cilantro, this dish is a flavorful and comforting meal perfect for any weeknight dinner.

Ingredients

Scale

Chicken Marinade

4 boneless, skinless chicken breasts
4 cloves fresh garlic, minced
1/2 cup pure maple syrup
1 tsp red pepper flakes (adjust to taste)
2 tbsp low-sodium soy sauce

Coconut Rice

1 can (13.5 oz) full-fat coconut milk
1 cup jasmine rice
Pinch of salt

Garnish

4 green onions, chopped
Fresh cilantro (optional)
2 tbsp fresh lime juice
2 tbsp cooking oil (for searing chicken)

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Instructions

Prepare the marinade: In a large bowl, combine pure maple syrup, low-sodium soy sauce, minced garlic, and red pepper flakes to create a flavorful marinade. Add the chicken breasts and coat them well. Let the chicken marinate for at least 30 minutes to absorb all the flavors.
Cook the coconut rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, full-fat coconut milk, and a pinch of salt. Bring the mixture to a simmer over medium heat, then cover and reduce heat to low. Cook until the rice has absorbed all the liquid, about 15 minutes.
Sear the chicken: Heat 2 tablespoons of cooking oil in a skillet over medium-high heat. Remove the chicken from the marinade (reserve the remaining marinade) and sear each breast for 6-7 minutes per side until the chicken is golden brown and cooked through.
Thicken the glaze: Pour the reserved marinade into the skillet with the cooked chicken. Cook for an additional 2-3 minutes, stirring occasionally, until the glaze thickens and coats the chicken nicely.
Finish the rice: Once the rice is cooked and all liquid absorbed, remove the saucepan from heat. Let it sit covered for 5 minutes, then fluff the rice gently with a fork. Stir in fresh lime juice for added brightness.
Serve: Plate the coconut rice alongside the glazed spicy maple chicken. Drizzle extra glaze from the skillet over the chicken and garnish with chopped green onions and fresh cilantro if desired.

Notes

Adjust red pepper flakes to control the level of spiciness to your preference.
Make sure to rinse the jasmine rice thoroughly to avoid gummy texture.
Allowing the rice to rest covered after cooking helps to achieve fluffy grains.
Using low-sodium soy sauce helps manage the salt content but you can use regular soy sauce if preferred.
For a crispier crust on the chicken, pat the breasts dry before marinating.