Spicy Maple Chicken with Coconut Rice Recipe

Introduction

This Spicy Maple Chicken paired with creamy Coconut Rice is a delightful balance of sweet, spicy, and savory flavors. It’s an easy yet impressive dish that brings a tropical touch to your dinner table, perfect for weeknights or casual gatherings.

Ingredients

• 4 boneless, skinless chicken breasts
• 1⁄4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 2 teaspoons sriracha sauce (adjust to taste)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Salt and black pepper to taste
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons chopped fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Step 1: In a bowl, mix maple syrup, soy sauce, apple cider vinegar, sriracha, olive oil, minced garlic, and minced ginger. Season with salt and black pepper to taste.
2. Step 2: Place the chicken breasts in a shallow dish or zip-lock bag and pour the marinade over them. Ensure chicken is well coated. Seal and refrigerate for at least 30 minutes, up to 2 hours.
3. Step 3: Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, coconut milk, water, and a pinch of salt.
4. Step 4: Bring rice mixture to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
5. Step 5: Preheat grill or stovetop pan over medium-high heat. Remove chicken from marinade and grill 6-7 minutes per side until internal temperature reaches 165°F (75°C). Discard remaining marinade.
6. Step 6: Let chicken rest briefly, then slice. Fluff coconut rice with a fork and divide onto plates. Top with sliced chicken.
7. Step 7: Garnish with chopped cilantro and serve lime wedges on the side for extra zest.

Tips & Variations

• Increase sriracha for a spicier kick or reduce it for mild heat.
• If coconut milk isn’t available, substitute with water or chicken broth for a different flavor.
• Marinate the chicken overnight to deepen the flavors.
• Serve alongside steamed vegetables or a fresh green salad for a balanced meal.
• Maple syrup adds sweetness that balances the sriracha’s heat beautifully.

Storage

Store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the rice moist. Avoid overcooking when reheating to maintain juicy chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long grain rice, though cooking times and liquid ratios may vary slightly.

Is it necessary to grill the chicken?

No, you can also cook the chicken in a skillet or bake it in the oven at 375°F (190°C) until fully cooked. Grilling adds a nice smoky flavor but is not mandatory.

Spicy Maple Chicken with Coconut Rice Recipe

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Experience a delightful blend of sweet and spicy with this Spicy Maple Chicken paired perfectly with creamy coconut jasmine rice. The chicken breasts are marinated in a vibrant mix of maple syrup, soy sauce, apple cider vinegar, and sriracha, then grilled to juicy perfection. Served alongside fragrant coconut rice and garnished with fresh cilantro and lime wedges, this dish offers a balanced and flavorful meal that’s both satisfying and easy to prepare.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 4 boneless, skinless chicken breasts
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 2 teaspoons sriracha sauce (adjust to taste)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Salt and black pepper to taste

For the Coconut Rice

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Pinch of salt

For Serving and Garnish

• 2 tablespoons chopped fresh cilantro
• Lime wedges

Instructions

1. Prepare the Marinade: In a bowl, combine the maple syrup, soy sauce, apple cider vinegar, sriracha sauce, olive oil, minced garlic, and minced ginger. Season the mixture with salt and black pepper to taste and whisk until well blended.
2. Marinate the Chicken: Place the chicken breasts in a shallow dish or zip-lock bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the container and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
3. Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat.
4. Simmer the Rice: Once boiling, cover the saucepan, reduce heat to low, and simmer for 18-20 minutes until the rice is tender and all liquid is absorbed. Turn off the heat and let it sit covered for 5 minutes before fluffing with a fork.
5. Grill the Chicken: Preheat a grill or stovetop grill pan over medium-high heat. Remove chicken from marinade and discard any remaining marinade. Grill each breast for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and juices run clear.
6. Rest and Slice Chicken: Allow the grilled chicken to rest for a few minutes to retain juices, then slice into strips or bite-sized pieces.
7. Plate the Dish: Divide the coconut rice among serving plates. Top with slices of spicy maple chicken.
8. Garnish and Serve: Sprinkle chopped fresh cilantro over the dish and serve with lime wedges on the side for a bright, zesty finish.

Notes

• Adjust sriracha quantity to increase or decrease spiciness according to your preference.
• If coconut milk is unavailable, substitute with additional water or chicken broth for a lighter flavor.
• Pairs wonderfully with steamed vegetables or a crisp green salad for a complete meal.
• Maple syrup not only adds sweetness but balances the heat from the sriracha perfectly.
• For enhanced flavor, marinate the chicken overnight when time permits.

Keywords: spicy maple chicken, coconut rice, grilled chicken recipe, maple syrup chicken, coconut jasmine rice, sweet and spicy chicken