Description

This Spicy Maple Chicken & Coconut Rice recipe combines tender, juicy chicken breasts marinated in a sweet and spicy maple glaze, served alongside fragrant coconut-infused jasmine rice. The balance of sweetness from the maple syrup, heat from red pepper flakes, and creaminess from coconut milk creates a flavorful and comforting meal perfect for a weeknight dinner or casual gathering.

Ingredients

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Chicken Marinade

4 boneless, skinless chicken breasts
4 cloves fresh garlic, minced
1/2 cup pure maple syrup
1 tsp red pepper flakes (adjust to taste)
2 tbsp low-sodium soy sauce
2 tbsp fresh lime juice

Coconut Rice

1 can (13.5 oz) full-fat coconut milk
1 cup jasmine rice
Pinch of salt

For Cooking & Garnish

2 tbsp cooking oil (such as vegetable or canola oil)
4 green onions, chopped (for garnish)
Fresh cilantro (optional, for garnish)

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Instructions

Prepare Marinade: In a large bowl, combine the maple syrup, soy sauce, minced garlic, red pepper flakes, and fresh lime juice. Stir well to blend all ingredients into a flavorful marinade.
Marinate Chicken: Add the chicken breasts to the marinade, ensuring each piece is fully coated. Cover and let marinate for at least 30 minutes to absorb the spicy, sweet flavors.
Cook Coconut Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, coconut milk, and a pinch of salt. Bring to a gentle simmer over medium heat, cover, and cook for about 15 minutes or until the rice has absorbed all liquid.
Rest Rice: Once cooked, remove the saucepan from heat and keep covered. Let the rice sit undisturbed for 5 minutes to steam and become fluffy.
Sear Chicken: Heat 2 tablespoons of oil in a skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear each breast for 6-7 minutes on each side, until they develop a golden-brown crust and are cooked through.
Make Glaze & Finish Chicken: Pour the reserved marinade into the skillet with the chicken. Cook for an additional 2-3 minutes, stirring frequently, until the marinade thickens into a glaze coating the chicken.
Serve: Plate the coconut rice alongside the glazed chicken breast. Drizzle any extra glaze from the pan over the top, and garnish with chopped green onions and fresh cilantro if desired.

Notes

Adjust the amount of red pepper flakes according to your preferred spice level.
Use full-fat coconut milk for the creamiest rice result.
Letting the rice rest after cooking helps achieve a fluffy texture.
Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
For a gluten-free version, verify that the soy sauce used is gluten-free or substitute tamari.