Spicy Maple Chicken & Coconut Rice
This Spicy Maple Chicken & Coconut Rice is a delicious and easy-to-make dish combining tender chicken with a sweet and spicy maple glaze, served atop flavorful coconut rice. Perfect for a weeknight dinner that packs a punch of flavor.
Ingredients
Main ingredients
- 4 pieces Chicken thighs boneless, skinless
- ¼ cup Maple syrup
- 2 tablespoon Soy sauce
- 1 teaspoon Chili flakes adjust to taste
- 1 cup Coconut milk
- 1.5 cups Jasmine rice
- 2 cloves Garlic minced
- 1 tablespoon Olive oil
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 2 tablespoon Green onions chopped
- 1 teaspoon Ginger grated
- ½ teaspoon Ground cumin
- 1 tablespoon Honey optional
- 1 tablespoon Chopped cilantro for garnish
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine maple syrup, soy sauce, chili flakes, garlic, ginger, cumin, honey, lime juice, salt, and black pepper to make the marinade.¼ cup Maple syrup, 2 tbsp Soy sauce, 1 tsp Chili flakes, 2 cloves Garlic, 1 tsp Ginger, ½ tsp Ground cumin, 1 tbsp Honey, 1 tbsp Fresh lime juice, ½ tsp Salt, ¼ tsp Black pepper
- Marinate the chicken thighs in the mixture for at least 10 minutes.
- Heat olive oil in an oven-safe skillet over medium heat and sear chicken thighs for 2 minutes on each side.1 tbsp Olive oil
- Pour remaining marinade over chicken and transfer the skillet to the oven. Bake for 20 minutes until cooked through.
- Meanwhile, rinse jasmine rice and cook with coconut milk and salt in a pot until tender. Fluff with a fork and stir in green onions and cilantro before serving.1.5 cups Jasmine rice, 1 cup Coconut milk, ½ tsp Salt, 2 tbsp Green onions, 1 tbsp Chopped cilantro
Notes
Adjust spiciness to your preference and garnish with fresh cilantro for best flavor. Serve immediately for a delicious, balanced meal.
