Go Back
–+ servings
Spicy Maple Chicken & Coconut Rice

Sweet Meets Heat: Spicy Maple Chicken & Coconut Rice Delight

This Spicy Maple Chicken & Coconut Rice dish combines bold sweetness and heat for a deliciously simple meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Can use bone-in chicken (adjust cooking time accordingly)
  • 1 tablespoon Olive oil Ensure the oil is shimmering before adding chicken
  • 1/4 cup Pure maple syrup Honey can be used as a substitute
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sriracha sauce Adjust to your spice preference
  • 2 cloves Garlic (minced)
  • 1 teaspoon Chili flakes
  • to taste Salt and pepper
For the Coconut Rice
  • 1 can Coconut milk
  • 1 cup Jasmine rice Can also use basmati or long-grain rice
  • 1 cup Chicken broth
  • 1 pinch Salt
For Garnish
  • 1/4 cup Fresh cilantro Chopped
  • 2 pieces Lime wedges

Equipment

  • Oven
  • skillet
  • medium bowl
  • Medium saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together pure maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
  3. Season the chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side.
  4. Transfer the seared chicken to a baking dish and pour the marinade over the chicken. Bake for 20-25 minutes until cooked through.
  5. In a medium saucepan, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil, then reduce to low and cover to simmer for 18-20 minutes.
  6. Let the chicken rest for a few minutes after removing from the oven. Keep the remaining marinade warm in the skillet.
  7. Fluff the coconut rice with a fork.
  8. Slice the chicken, serve with coconut rice, drizzle with marinade, and garnish with cilantro and lime wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Make sure to let the chicken rest after baking for optimal juiciness. Adjust sriracha and chili flakes to taste.

Tried this recipe?

Let us know how it was!