Spicy Maple Chicken Coconut Rice (Printable)

Caramelized chicken with maple-sriracha glaze over creamy coconut rice

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs
02 - 3 tablespoons pure maple syrup
03 - 1 tablespoon sriracha or 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

# How-To Steps:

01 - Whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, ginger, smoked paprika, salt, and black pepper in a mixing bowl until fully combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 15 minutes, or up to overnight for deeper flavor penetration.
03 - Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
04 - Remove from heat and fluff rice with a fork. Stir in shredded coconut if using. Keep covered until ready to serve.
05 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade, reserving the excess liquid. Cook chicken for 5-6 minutes per side until nicely caramelized and internal temperature reaches 165°F.
06 - Pour reserved marinade into the pan during the final 2 minutes of cooking, allowing it to bubble and reduce into a thick glaze coating the chicken.
07 - Place glazed chicken over beds of coconut rice. Garnish generously with sliced green onions, sesame seeds, lime wedges, and fresh cilantro leaves.

# Expert Tips:

01 -
  • The way maple and sriracha create this incredible sticky glaze that clings to every bite of chicken
  • Coconut rice feels like a warm hug, balancing the heat perfectly
  • Everything cooks in one pan except the rice, making cleanup surprisingly manageable
02 -
  • Do not marinate longer than 30 minutes if using a highly acidic marinade, the texture can get weird
  • Let the chicken rest for a few minutes after cooking so the juices redistribute
  • The glaze will thicken quickly as it cools, so serve immediately while it is still shiny and sticky
03 -
  • Pat the chicken dry before adding to the pan for better caramelization
  • Let your pan get properly hot before adding the chicken, that sizzle is what creates the beautiful crust

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