Spicy Maple Chicken & Coconut (Print Version)
Juicy chicken glazed with spicy maple sauce, served with creamy coconut rice for a perfect balance of heat and sweetness.
# Ingredients:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Marinade
02 -
2 tablespoons olive oil
03 -
1/4 cup pure maple syrup
04 -
1/4 cup soy sauce
05 -
1 tablespoon sriracha sauce
06 -
2 cloves garlic, minced
07 -
1 teaspoon chili flakes
→ Coconut Rice
08 -
1 cup coconut milk
09 -
1 cup jasmine rice
10 -
1 cup chicken broth
11 -
Salt to taste
→ Garnish
12 -
Fresh cilantro, chopped
13 -
Lime wedges
14 -
Black pepper to taste
# Steps:
01 -
Preheat the oven to 190°C (375°F).
02 -
In a small bowl, whisk together the maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
03 -
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown.
04 -
Transfer the seared chicken to a baking dish and pour the marinade over, ensuring each piece is thoroughly coated.
05 -
Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 74°C (165°F).
06 -
While the chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a medium saucepan.
07 -
Bring the rice mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
08 -
Remove the chicken from the oven and let it rest for 5 minutes. Spoon additional sauce over the chicken to enhance flavor.
09 -
Fluff the coconut rice with a fork and serve alongside the chicken. Garnish with fresh cilantro and lime wedges.
# Notes:
01 -
Adjust spice level by altering the amount of sriracha sauce or chili flakes according to preference.
02 -
For deeper flavor, marinate the chicken in the sauce for several hours before cooking.
03 -
Pair with steamed vegetables for a complete meal.
04 -
The creamy coconut rice balances the spicy-sweet profile of the chicken perfectly.