Spicy Maple Chicken & Coconut Rice Recipe
Sweet, spicy, and utterly comforting, Spicy Maple Chicken & Coconut Rice makes dinner feel like a special occasion any night of the week. In just over half an hour, you get tender, caramelized chicken glazed in a maple-sriracha sauce, all cozied up against fluffy coconut rice that’s fragrant and creamy in every bite. With that irresistible balance of fiery heat and mellow sweetness, this meal checks every box for bold flavor, easy prep, and crowd-pleasing charm. No need for takeout—once you’ve tried Spicy Maple Chicken & Coconut Rice, you’ll crave it again and again.
Ingredients You’ll Need
There’s nothing fussy in this ingredient list—just smart kitchen staples that come together for maximum flavor. Each one plays a special role, from the depth of coconut milk in the rice to the punchy heat of sriracha, so don’t skip the details below!
- Chicken thighs: Juicy and hard to overcook, these are perfect for soaking up the sticky-sweet glaze.
- Salt and black pepper: The basics, but vital for bringing out the chicken’s natural savory taste.
- Olive oil: Gives the thighs a lovely golden sear and a bit of richness.
- Pure maple syrup: The star sweetener—pure maple is a game-changer for its deep, caramel-like notes.
- Soy sauce: Brings umami magic and saltiness that balances the sweetness.
- Sriracha or hot sauce: Packs heat and a little tang—adjust to your preferred spice level.
- Garlic (minced): Fresh minced garlic adds punch and warmth to the sauce.
- Apple cider vinegar: Provides a gently fruity acid to mellow the sweet-spicy blend.
- Jasmine rice: Delightfully fragrant and perfect for soaking up the flavorful sauce.
- Canned full-fat coconut milk: This gives your rice its creamy texture and gentle coconut flavor.
- Water: Needed to cook the rice to tender perfection.
- Salt (for rice): Brings out the gentle sweetness in both the coconut milk and rice.
- Chopped green onions and sesame seeds: For that extra pop of color, crunch, and a bit of oniony bite as garnish.
How to Make Spicy Maple Chicken & Coconut Rice
Step 1: Season and Prep the Chicken
Begin by generously seasoning your chicken thighs with salt and black pepper on both sides. This small step makes a big difference—it’s the key to building a flavorful foundation, ensuring every bite of Spicy Maple Chicken & Coconut Rice is mouthwatering from the inside out.
Step 2: Sear for Flavor
Heat olive oil in a large skillet over medium-high heat. Once shimmering, lay in the chicken thighs and sear for 3 to 4 minutes on each side until they turn golden and form a beautiful crust. Don’t rush this part—that caramelization brings so much depth and helps lock in juiciness.
Step 3: Whisk the Maple-Sriracha Sauce
While the chicken sears, quickly whisk together the maple syrup, soy sauce, sriracha, minced garlic, and apple cider vinegar in a small bowl. This is your secret weapon—a glaze that’s sticky, spicy, sweet, and savory all at once, signature to Spicy Maple Chicken & Coconut Rice.
Step 4: Simmer the Chicken in Sauce
Pour that gorgeous sauce over your browned chicken. Reduce the heat to medium, and let everything simmer together for 6 to 8 minutes, flipping the thighs occasionally. The sauce should thicken and coat the chicken perfectly, filling your kitchen with an irresistible aroma.
Step 5: Prepare the Coconut Rice
While your chicken is soaking in that luscious glaze, quickly rinse your jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and a bit of salt. Bring to a boil, then cover and reduce to low, letting it steam for about 15 minutes. After removing it from the heat, let it rest for 5 minutes before fluffing with a fork for super tender, extra fragrant rice.
Step 6: Serve and Garnish
To serve, pile the coconut rice onto plates, top with the spicy maple chicken, and don’t forget to drizzle over any extra sauce from the pan. Finish with a sprinkle of green onions and sesame seeds for a burst of freshness and crunch—now you’ve got a dinner that looks as good as it tastes!
How to Serve Spicy Maple Chicken & Coconut Rice
Garnishes
Top your Spicy Maple Chicken & Coconut Rice with a handful of chopped green onions and a generous scatter of toasted sesame seeds. Not only do they brighten up the plate, but they also lend that essential crunch and freshness that balances the rich, sticky chicken and creamy rice. If you love a peppery kick, an extra drizzle of sriracha or a slice or two of red chili looks stunning and dials up the heat.
Side Dishes
This dish is robust enough to stand alone, but it sings even louder with simple sides. Try crisp steamed broccoli, a quick sauté of snow peas and carrots, or a bright cucumber salad dressed with rice vinegar. The fresh, crisp veggies offset the sweet heat of the Spicy Maple Chicken & Coconut Rice so beautifully.
Creative Ways to Present
For a special twist, pack the coconut rice into a small bowl, invert onto a plate for a neat mound, and then drape the glazed chicken pieces beside it. Or try serving in shallow bowls, letting the sauce drizzle over both the chicken and rice for a rustic, comforting look. If you’re hosting, a big platter family-style presentation lets everyone dig in and build their own plate of Spicy Maple Chicken & Coconut Rice.
Make Ahead and Storage
Storing Leftovers
Leftovers of Spicy Maple Chicken & Coconut Rice keep well in the fridge for up to 3 days. Store the chicken and rice separately in airtight containers for best results. When stored this way, the rice stays fluffy and the glaze on the chicken doesn’t lose its shine or become too soggy.
Freezing
You can freeze both the chicken and rice for up to 2 months, making this dish a meal-prep hero. For best quality, wrap the cooled chicken and rice in individual portions, using freezer-safe bags or containers to protect against freezer burn. Thaw overnight in the fridge before reheating.
Reheating
To reheat, microwave individual portions of chicken and rice until steaming and hot throughout, stopping to stir occasionally for even warming. For a slightly crispier texture on the chicken, pop it under the broiler for a minute or two after microwaving. If the coconut rice seems dry, a splash of water or coconut milk fluffs it right back up.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well in this recipe—just be sure not to overcook, as they can dry out faster than thighs. You might want to cut them in half horizontally for quicker, more even cooking.
Is there a substitute for coconut milk in the rice?
If you’re out of coconut milk or prefer not to use it, whole milk or even a good unsweetened almond or oat milk can substitute, though the flavor won’t have that tropical creaminess. The rice will still be delicious alongside the spicy maple chicken.
How spicy is the final dish, and how do I adjust it?
The heat level is pleasantly moderate as written, but you’re in control. Add more sriracha for extra fire or cut back for a milder experience. For absolute spice lovers, a sprinkle of chili flakes just before serving is a game-changer.
What should I do if my sauce is too thin or too thick?
If the sauce seems too thin after simmering, just keep it on medium heat a minute or two longer—it’ll thicken up as it reduces. If it becomes too thick, whisk in a splash of water, chicken broth, or even extra maple syrup to reach your perfect consistency.
Can I make Spicy Maple Chicken & Coconut Rice ahead for a party?
Definitely! You can make the chicken and rice a day in advance, store separately, and reheat just before serving. The sauce can even improve overnight, as the flavors meld together, making leftovers extra delicious.
Final Thoughts
You truly don’t need a special occasion to treat yourself or your family to Spicy Maple Chicken & Coconut Rice. It’s a recipe that turns dinnertime into something memorable, thanks to its warm spices and rich, homemade comfort. Give it a try—you might just find your new favorite weeknight meal!
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Spicy Maple Chicken & Coconut Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spicy Maple Chicken & Coconut Rice recipe combines the perfect balance of sweet and spicy flavors. Tender chicken thighs glazed in a sticky maple sriracha sauce served over creamy coconut rice make for a delicious Asian-inspired meal.
Ingredients
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
Instructions
- Season the Chicken: Season chicken thighs with salt and black pepper.
- Sear the Chicken: In a large skillet, sear chicken in olive oil until golden brown on both sides.
- Make the Sauce: Whisk together maple syrup, soy sauce, sriracha, garlic, and apple cider vinegar. Pour over chicken and simmer until cooked through.
- Cook the Rice: Rinse jasmine rice, then cook with coconut milk and water until tender.
- Serve: Plate the chicken over coconut rice, drizzle with extra sauce, and garnish with green onions and sesame seeds.
Notes
- Adjust spice level by adding more or less sriracha.
- This dish also works well with chicken breast or shrimp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 570
- Sugar: 15 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 145 mg
