Spicy Maple Chicken with Coconut Rice
A delightful dish combining sweet and spicy marinated chicken served over creamy coconut rice, perfect for weeknight dinners.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
- Diet: None
Ingredients
Scale
- 4 chicken thighs
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 tablespoon lime juice
- Chopped cilantro for garnish
Instructions
- Mix maple syrup, soy sauce, sriracha, garlic powder, and salt in a bowl. Marinate the chicken thighs in this mixture for at least 30 minutes.
- Combine coconut milk, jasmine rice, and a pinch of salt in a pot. Bring to a boil, then reduce heat and cover, cooking until the rice is tender and liquid is absorbed, about 15-20 minutes.
- Heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and caramelized.
- Fluff the cooked rice with a fork and stir in lime juice.
- Serve the grilled chicken over the coconut rice, garnished with chopped cilantro.
Notes
For best flavor, marinate chicken thighs overnight. Store leftovers separately in airtight containers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg