Description
Indulge in the succulent flavors of Spicy Maple Chicken paired with creamy coconut rice. The chicken is marinated in a sweet and spicy glaze, creating a tantalizing contrast, while the coconut rice offers a rich, velvety texture that perfectly balances the dish.
Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon lime juice
Instructions
- In a bowl, whisk together maple syrup, soy sauce, sriracha, garlic, ginger, and olive oil to create the marinade.
- Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- While the chicken marinates, rinse jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine coconut milk, water, and salt. Bring to a boil over medium heat.
- Add the rinsed rice to the boiling mixture, stir once, then reduce heat to low. Cover and simmer for 15 minutes or until the liquid is absorbed.
- Remove the rice from heat and let it sit, covered, for 10 minutes. Fluff with a fork and stir in lime juice.
- Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the glaze is caramelized.
- Let the chicken rest for 5 minutes before slicing. Serve over coconut rice.
Notes
- This dish can be made ahead; marinate the chicken the night before for enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, increase the amount of sriracha in the marinade.
- Substitute chicken thighs with chicken breasts for a leaner option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with 1/2 cup coconut rice
- Calories: 550
- Sugar: 12 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
Keywords: Spicy Maple Chicken, Coconut Rice, Grilled Chicken, Sweet and Spicy, Easy Dinner, Comfort Food, Asian-Inspired, Gluten-Free Recipe, Chicken Thighs, Quick Meal, Family-Friendly, Flavorful Chicken, Rice Dishes, Maple Syrup, Sriracha