Pin The first time I made this spicy maple chicken, my kitchen filled with this incredible sweet and spicy aroma that had my roommate wandering in from the living room. She stood there watching me brush that glossy maple sriracha glaze over seared chicken breasts, and I knew this was going to be something special. The way the coconut rice bubbles away on the stove while everything comes together feels almost magical.
I served this at a small dinner party last fall when my friend Sarah was visiting from out of town. She took one bite of that chicken over the coconut rice and literally went silent for a full minute before demanding I write the recipe down for her right then and there. Now it is our go to whenever we want something that feels impressive but is actually surprisingly simple.
Ingredients
- 2 boneless skinless chicken breasts: Pat these completely dry before seasoning so they get a nice golden sear
- 2 tablespoons olive oil: Use a neutral oil if you prefer but olive adds nice flavor
- 1/3 cup pure maple syrup: Real maple syrup makes a noticeable difference over pancake syrup
- 2 tablespoons soy sauce: Tamari works perfectly if you need this gluten free
- 1 tablespoon sriracha sauce: Start here then add more if you love heat
- 3 cloves garlic minced: Fresh garlic adds so much more depth than garlic powder
- 1 teaspoon chili flakes: Cayenne pepper works as a substitute if needed
- Salt and pepper: Season generously before searing the chicken
- 1 can coconut milk: Full fat coconut milk gives the rice the best texture
- 1 cup jasmine rice: Basmati or long grain rice both work well here
- 1 cup chicken broth: Vegetable broth keeps this vegetarian friendly
- 1/4 cup fresh cilantro chopped: Parsley makes a fine substitute if you dislike cilantro
- 2 lime wedges: A squeeze of bright acid cuts through the richness
Instructions
- Preheat and prep your glaze:
- Heat your oven to 375F and whisk together the maple syrup soy sauce sriracha garlic and chili flakes in a mixing bowl until smooth.
- Season and sear the chicken:
- Pat the chicken breasts completely dry and season well with salt and pepper. Heat olive oil in a skillet over medium high heat and sear for 2 to 3 minutes per side until golden brown.
- Glaze and bake:
- Transfer the seared chicken to a baking dish and pour that maple sriracha mixture over making sure each piece gets coated. Bake for 20 to 25 minutes until the internal temperature reaches 165F.
- Make the coconut rice:
- While the chicken bakes combine the rice coconut milk chicken broth and a pinch of salt in a saucepan. Bring it to a boil then reduce heat to low cover and simmer for 18 to 20 minutes until all the liquid is absorbed.
- Rest and serve:
- Let the chicken rest for a few minutes then spoon that thickened glaze from the baking dish over the top. Fluff the rice with a fork and serve everything together topped with fresh cilantro and lime wedges.
Pin This dish has become one of those meals I make when I want to show someone I care without spending hours in the kitchen. The way the flavors work together feels intentional and thoughtful like you really know what you are doing even though the process is actually quite straightforward.
Making It Your Own
I have played around with this recipe so many times and discovered that the glaze works beautifully on salmon or even roasted cauliflower. The coconut rice is forgiving too try stirring in some diced mango or toasted coconut flakes for extra texture.
Pairing Suggestions
A crisp Riesling or cold lager cuts through the richness perfectly. On busy weeknights I often skip the wine and just serve it with a simple cucumber salad dressed with rice wine vinegar to keep things light.
Make Ahead Strategy
The glaze can be mixed up to three days ahead and stored in the refrigerator. The coconut rice actually reheats beautifully so I frequently double the batch for easy lunches throughout the week.
- Wrap the chicken tightly if storing overnight to keep the glaze from drying out
- Add a splash of water or broth when reheating the rice to restore creaminess
- Fresh cilantro and lime should always be added right before serving
Pin There is something so satisfying about a recipe that looks impressive on the plate but comes together with such ease. This is the kind of meal that makes weeknight cooking feel like a treat.
Recipe Questions
- → Can I make this dish less spicy?
Absolutely. Reduce the sriracha to 1 teaspoon or omit the chili flakes altogether. The maple syrup provides plenty of sweetness to balance any remaining heat.
- → What type of rice works best for coconut rice?
Jasmine rice is ideal for its natural floral aroma and fluffy texture, though basmati or long-grain varieties work perfectly fine. Avoid short-grain rice as it becomes too sticky.
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs work wonderfully and may even stay juicier. Adjust baking time to 25-30 minutes, ensuring internal temperature reaches 165°F.
- → How do I store leftovers?
Store chicken and rice separately in airtight containers for up to 3 days. Reheat gently in the microwave or oven, adding a splash of water to prevent drying.
- → Can I make this dairy-free?
Coconut milk naturally replaces dairy in the rice. Ensure your marinade ingredients are confirmed dairy-free, and this dish becomes completely dairy-free.
- → What vegetables pair well with this dish?
Steamed bok choy, roasted broccoli, or sautéed snow peas complement the sweet-spicy flavors. A crisp cucumber salad also helps cool the palate.