If you’re after a meal that balances fiery heat and deep, soothing sweetness, Spicy Maple Chicken & Coconut Rice is the answer you’ve been searching for. This dish is pure comfort food with an adventurous twist: juicy, golden chicken is lacquered in a sticky maple sriracha glaze and nestled on a creamy coconut-infused bed of jasmine rice. Bursting with contrasting flavors and colors, this recipe is a weeknight winner with a dinner party-worthy wow factor. Once you’ve tried Spicy Maple Chicken & Coconut Rice, it’ll earn its place among your all-time favorites.

Spicy Maple Chicken & Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

This entire dish comes together with just a handful of pantry essentials and a few fresh ingredients. Every component here plays a starring role, building savory depth, silky texture, and that signature sweet-spicy finish you’ll crave again and again.

Chicken thighs: Juicy, tender, and forgiving, they soak up all the bold sauce flavors.
Salt and black pepper: Simple seasoning for irresistible savoriness from the first bite.
Olive oil: Helps you sear the chicken till perfectly golden, locking in moisture.
Pure maple syrup: Natural sweetness that caramelizes in the sauce and balances the heat.
Soy sauce: Delivers salty, umami depth that keeps each bite layered and interesting.
Sriracha or hot sauce: For a customizable kick – add a little or a lot depending on your spice preference.
Garlic: Freshly minced for a sharp, aromatic note that mingles beautifully with sweet and spicy elements.
Apple cider vinegar: Brightens the sauce and gives it a subtle tangy backbone.
Jasmine rice: Fragrant and soft, the perfect base for soaking up all those saucy flavors.
Canned coconut milk (full-fat): Infuses the rice with creamy, tropical flavor and extra richness.
Water: Ensures the rice cooks up light and fluffy.
Salt (for rice): Brings out that signature coconut flavor in the rice.
Chopped green onions: Vibrant crunch and a fresh pop of color for the finished dish.
Sesame seeds: For nutty aroma and a hint of texture – the little touches that make it special.

How to Make Spicy Maple Chicken & Coconut Rice

Step 1: Season and Sear the Chicken

Lay those beautiful chicken thighs out and give them a generous sprinkle of salt and black pepper. This simple first step brings out the chicken’s natural flavor. In a large skillet, warm the olive oil over medium-high heat, then add your chicken. Sear them for about 3–4 minutes per side until they’re gorgeously golden – this is where the flavor party starts!

Step 2: Whip Up the Maple Sriracha Sauce

While your kitchen starts to smell amazing, grab a small bowl and whisk together the pure maple syrup, soy sauce, sriracha, garlic, and apple cider vinegar. This spicy-sweet sauce is the magic that ties the whole Spicy Maple Chicken & Coconut Rice experience together.

Step 3: Simmer the Chicken in Sauce

Once the chicken is beautifully browned, pour the sauce over the top. Lower the heat to medium and let everything gently simmer for 6–8 minutes. Turn the chicken occasionally and let it soak up all that sticky, flavorful glaze until the sauce thickens and the chicken is thoroughly cooked.

Step 4: Cook the Coconut Jasmine Rice

While the chicken simmers, rinse your jasmine rice until the water runs clear (this keeps each grain fluffy, not sticky!). Combine the rice, coconut milk, water, and salt in a saucepan. Bring it all to a gentle boil, then reduce the heat to low, cover, and let it cook for 15 minutes. Remove from heat and let it steam, covered, for 5 more minutes before fluffing with a fork. This coconut rice is soft, fragrant, and the perfect bed for spicy maple chicken.

Step 5: Bring It All Together

Spoon a generous mound of coconut rice into each bowl, top it with those glazed chicken thighs, and drizzle everything with extra sauce. Shower with chopped green onions and sesame seeds, and get ready to dig into your new favorite: Spicy Maple Chicken & Coconut Rice.

How to Serve Spicy Maple Chicken & Coconut Rice

Garnishes

Don’t skip the finishing touches! Sliced green onions add eye-catching color and crunchy freshness, while sesame seeds deliver a gentle nutty note. For even more flair, scatter on some fresh cilantro or a few slices of red chili for a pop of color and extra heat.

Side Dishes

This dish is hearty on its own, but you can easily round it out with a crisp side salad, bright Asian-style slaw, or some simple sautéed greens like bok choy or snap peas. The juicy chicken and creamy rice pair beautifully with anything fresh and vibrant.

Creative Ways to Present

For a fun twist, try serving Spicy Maple Chicken & Coconut Rice in shallow bowls layered with a rainbow of veggies, or shape the coconut rice with a cup or mold for a fun dinner party vibe. Mini skewers with chicken bites and a drizzle of sauce make stellar appetizers, too!

Make Ahead and Storage

Storing Leftovers

Leftover Spicy Maple Chicken & Coconut Rice stores like a dream. Let everything cool, then transfer chicken and rice to airtight containers. They’ll keep well in the fridge for up to 3 days, maintaining their flavor and texture.

Freezing

You can freeze both the chicken and the rice for later cravings. Freeze in individual portions for quick lunches or dinners. For best results, thaw in the fridge overnight before reheating, and keep the garnishes fresh for just before serving.

Reheating

Reheat gently on the stove or in the microwave with a splash of water or coconut milk to keep the rice moist. Warm the chicken in a covered skillet or microwave, spoon extra sauce over the top, and finish with fresh garnishes for that just-cooked feel.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works great here. Just be sure not to overcook it – slice thicker breasts in half for even cooking and adjust simmering time as needed.

How spicy is Spicy Maple Chicken & Coconut Rice?

The spice level is entirely customizable. Start with the recommended amount of sriracha, and if you love more heat, drizzle extra on top. For milder palates, use a little less, and the sweet maple balances it out perfectly.

Can I use light coconut milk for the rice?

You can, though full-fat coconut milk gives the richest texture and flavor. Light coconut milk will make the rice a bit lighter and less creamy, but it’s still delicious!

What can I substitute for maple syrup?

If you don’t have pure maple syrup, try honey or agave. The flavor will shift a bit, but either substitute will give you that same glossy, sweet finish in the sauce.

Is Spicy Maple Chicken & Coconut Rice gluten-free?

It can be! Just be sure to use a gluten-free soy sauce or tamari. Check all your sauces for hidden gluten just to be safe, and you’re good to go.

Final Thoughts

If you’re looking to shake up your dinner routine or just spoil yourself with something utterly tasty, Spicy Maple Chicken & Coconut Rice is your ticket. Every bite is bold, joyful, and downright craveable. Trust me – this is a recipe you’ll return to whenever you need a little flavor adventure in your week!

Spicy Maple Chicken & Coconut Rice Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Spicy Maple Chicken & Coconut Rice recipe combines tender chicken thighs in a sweet and spicy maple glaze served over creamy coconut jasmine rice. It’s a flavorful and satisfying dish with a perfect balance of heat and sweetness.

Ingredients

Scale

For the Spicy Maple Chicken:

1 1/2 pounds boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/3 cup pure maple syrup
2 tablespoons soy sauce
1 tablespoon sriracha or other hot sauce
2 cloves garlic, minced
1 tablespoon apple cider vinegar

For the Coconut Rice:

1 cup jasmine rice
1 cup canned coconut milk (full-fat)
1 cup water
1/2 teaspoon salt (for rice)

For Garnish:

Chopped green onions
Sesame seeds

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Instructions

Season the chicken: Season chicken thighs with salt and black pepper.
Sear the chicken: In a large skillet over medium-high heat, sear chicken for 3–4 minutes per side until golden brown.
Make the sauce: In a small bowl, whisk together maple syrup, soy sauce, sriracha, garlic, and apple cider vinegar. Pour sauce over chicken.
Simmer: Reduce heat to medium and simmer for 6–8 minutes, turning occasionally, until chicken is cooked through and sauce thickens slightly.
Cook the rice: Rinse jasmine rice, then cook with coconut milk, water, and salt in a saucepan.
Serve: Serve chicken over coconut rice, drizzle with extra sauce, and garnish with green onions and sesame seeds.