Spicy Maple Chicken with Coconut Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Plate the Dish: Divide the coconut rice among serving plates. Top with slices of spicy maple chicken.
- 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
