Name: Spicy Maple Chicken With Coconut Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 4 chicken thighs or breasts; 1/4 cup maple syrup; 2 tablespoons soy sauce; 2 garlic cloves, minced; 1 teaspoon chili flakes or 1/2 tablespoon chili paste; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 cup jasmine rice; 1 cup coconut milk; 3/4 cup water; 1/4 teaspoon salt

I love this Spicy Maple Chicken with Coconut Rice because it hits that perfect balance between sweet, spicy, and savory. The maple glaze caramelizes beautifully on the chicken, while the creamy coconut rice cools everything down and ties the dish together. It’s one of those meals I enjoy making when I want bold flavor that still feels comforting and cozy.

Why You’ll Love This Recipe

I like this recipe because it’s simple enough for a weeknight but tastes like something special. I enjoy how the spice from the chicken contrasts with the subtly sweet, fluffy coconut rice. Everything cooks with straightforward steps, and the flavors always feel exciting without being overwhelming. Spicy Maple Chicken With Coconut Rice

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Chicken thighs or chicken breasts
Maple syrup
Soy sauce
Garlic
Chili flakes or chili paste
Paprika
Black pepper
Olive oil

For the coconut rice
Jasmine rice
Coconut milk
Water
Salt

Directions

I start by whisking together the maple syrup, soy sauce, minced garlic, chili flakes or chili paste, paprika, black pepper, and olive oil in a bowl.

I coat the chicken evenly with the marinade and let it sit briefly while I prepare the rice.

For the coconut rice, I rinse the rice, then add it to a pot with coconut milk, water, and salt. I bring it to a gentle boil, reduce the heat, cover, and let it simmer until the rice is tender and fluffy.

While the rice cooks, I heat a skillet over medium heat. I add the marinated chicken and cook it until deeply golden on both sides and fully cooked through, spooning the sauce over the chicken as it thickens and becomes glossy.

Once everything is done, I let the chicken rest briefly, then serve it over the warm coconut rice with extra sauce spooned on top.

Servings And Timing

This recipe makes about 4 servings.
Preparation takes around 10 minutes, cooking time is about 25 minutes, and total time comes to roughly 35 minutes.

Variations

I sometimes add a squeeze of lime juice to the sauce for brightness. When I want extra heat, I increase the chili or add a dash of hot sauce. I also like adding steamed broccoli or snap peas to make it a complete bowl-style meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently on the stovetop or in the microwave, adding a splash of water or coconut milk to keep the rice soft. Spicy Maple Chicken With Coconut Rice

FAQs

Can I use chicken breasts instead of thighs?

I can, but I’m careful not to overcook them so they stay juicy.

Is this dish very spicy?

I find it moderately spicy, but I can easily adjust the heat by changing the amount of chili.

Can I make the coconut rice ahead of time?

I often make it ahead and reheat it with a splash of water or coconut milk.

Can I bake the chicken instead of pan-cooking?

I can bake it until cooked through, then finish it under the broiler to caramelize the sauce.

What can I serve with this dish?

I like serving it with a simple cucumber salad, roasted vegetables, or sautéed greens.

Conclusion

I enjoy making Spicy Maple Chicken with Coconut Rice because it’s flavorful, comforting, and easy to pull together. The sweet heat of the chicken paired with creamy coconut rice makes it a meal I keep coming back to whenever I want something bold, cozy, and satisfying.