Spicy Maple Chicken & Coconut Rice
This Spicy Maple Chicken and Coconut Rice dish offers a delightful balance of sweet, savory, and spicy flavors, creating an unforgettable meal. Succulent chicken breasts are coated in a vibrant maple-sriracha glaze, baked to perfection, and served alongside aromatic, creamy coconut rice. It's a fantastic weeknight dinner that feels truly gourmet, delivering robust flavor with every bite.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Offers a perfect harmony of sweet, savory, and spicy flavors in one bite.
- A relatively quick and straightforward recipe, ideal for busy weeknights.
- Features succulent chicken breasts paired with creamy, aromatic coconut rice.
- Impressive enough for guests yet simple enough for family meals.
- Customizable spice level allows you to tailor it to your preference.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 600-700 grams)
- 30 ml (2 tablespoons) olive oil
- 60 ml (1/4 cup) pure maple syrup
- 60 ml (1/4 cup) soy sauce
- 15 ml (1 tablespoon) sriracha sauce
- 2 cloves garlic, minced (approximately 10 grams)
- 5 ml (1 teaspoon) chili flakes
- 240 ml (1 cup) full-fat coconut milk
- 200 grams (1 cup) jasmine rice
- 240 ml (1 cup) chicken broth
- Salt and freshly ground black pepper, to taste
- 15 grams (1/4 cup) fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- Begin by preheating your oven to 190°C (375°F). This ensures the oven is at the optimal temperature for even cooking as soon as the chicken is ready to go in.
- In a small mixing bowl, whisk together the maple syrup, soy sauce, sriracha, minced garlic, and chili flakes. This creates the foundational sweet, savory, and spicy marinade that will infuse the chicken with incredible flavor.
- Season the boneless, skinless chicken breasts generously on both sides with salt and freshly ground black pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully add the seasoned chicken breasts to the hot skillet and sear for approximately 2-3 minutes per side until they achieve a beautiful golden-brown crust. This searing step locks in juices and adds a layer of caramelized flavor.
- Carefully transfer the seared chicken breasts to a baking dish (if your skillet is not oven-safe). Pour the prepared maple-sriracha marinade evenly over the chicken, ensuring each piece is thoroughly coated. This will allow the flavors to penetrate the chicken during baking.
- Place the baking dish with the chicken into the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through. To ensure perfect doneness and food safety, the internal temperature of the thickest part of the chicken should register 74°C (165°F) on a meat thermometer.
- While the chicken is baking, prepare the aromatic coconut rice. In a medium saucepan, combine the jasmine rice, full-fat coconut milk, chicken broth, and a small pinch of salt. The combination of coconut milk and broth creates a rich, flavorful base for the rice.
- Bring the rice mixture to a rapid boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and let it simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice grains are tender and fluffy.
- Once the chicken is fully cooked, remove it from the oven and tent it loosely with foil. Allow the chicken to rest for at least 5 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in incredibly moist and tender chicken. While it rests, spoon any remaining sauce from the baking dish over the chicken to further enhance its flavor.
- Fluff the cooked coconut rice gently with a fork. Arrange the fluffy rice on serving plates alongside the rested spicy maple chicken. Drizzle any additional sauce from the baking dish over the chicken and rice as desired. Garnish generously with freshly chopped cilantro and serve with fresh lime wedges on the side for a vibrant burst of acidity and freshness.
Tools You’ll Need
- Baking dish (or oven-safe skillet)
- Large skillet
- Whisk
- Medium saucepan with lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Meat thermometer
Essential Success Tips
- Do not overcrowd the skillet when searing the chicken; sear in batches if necessary to ensure a proper crust.
- Always use a meat thermometer to ensure the chicken reaches an internal temperature of 74°C (165°F) for safety and optimal tenderness, avoiding dryness.
- Allow the chicken to rest after baking. This step is crucial for juicy, tender results as it allows the juices to redistribute.
- For the fluffiest rice, avoid lifting the lid during the simmering process, as this releases steam essential for cooking.
- Adjust the amount of sriracha and chili flakes to match your desired level of heat. For a milder dish, reduce or omit them entirely.
Professional Cooking Secrets
- For an extra luxurious sauce, once the chicken is removed from the oven, pour the remaining sauce from the baking dish into a small saucepan. Bring to a simmer over medium heat and reduce slightly until thickened to a glaze-like consistency. Spoon this concentrated glaze over the finished dish.
- To add another layer of aromatic complexity to the coconut rice, infuse it with a kaffir lime leaf or a small stalk of bruised lemongrass during the simmering process. Remember to remove them before serving.
- If time permits, marinate the chicken in the maple-sriracha mixture for at least 30 minutes, or up to 4 hours in the refrigerator, before searing and baking. This will allow the flavors to penetrate deeper into the meat.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven, adding a splash of water or broth to the rice if it seems dry.
- For a delightful variation, try adding some steamed or roasted vegetables like broccoli or bell peppers to the baking dish during the last 10 minutes of the chicken's cooking time, allowing them to soak up the delicious sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are an excellent alternative and tend to stay even juicier. Note that chicken thighs may require a slightly longer baking time, so always rely on an internal temperature of 74°C (165°F) to determine doneness.
How can I make the dish less spicy?
To reduce the heat, simply decrease the amount of sriracha sauce and chili flakes. You can start with half the recommended amount or even omit the chili flakes entirely. A mild chili garlic sauce can also be used for flavor with less heat.
What if I don't have fresh cilantro or limes?
While fresh cilantro and lime add a crucial burst of freshness, the dish will still be delicious without them. You could try a sprinkle of green onions for a mild oniony freshness, or a dash of lime juice from concentrate if fresh limes aren't available.
Nutrition Facts (Per Serving)
Calories: Approximately 550, Protein: 40g, Fat: 25g, Carbs: 45g (per serving, estimated based on common ingredients)
Allergy Information
Contains soy and coconut (which is botanically a tree nut). For a gluten-free version, ensure you use tamari (gluten-free soy sauce). Always check labels of chicken broth and sriracha for hidden allergens or gluten-containing ingredients.
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