Spicy Maple Chicken Coconut Rice

The first time I made this spicy maple chicken, my kitchen smelled like a maple syrup factory had caught fire in the best way possible. That sweet-spicy glaze caramelizes into something that makes you want to lick the baking dish clean. I stumbled on this combination by accident when I was trying to use up half a bottle of sriracha and some maple syrup from Sunday breakfast pancakes.

Last summer, my sister came over for what she thought was just a quick dinner catch-up. She took one bite of this chicken and literally stopped talking for a full minute, then asked if I could teach her the recipe right then and there. Now she makes it for her family every Tuesday and they call it the Tuesday miracle.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same pace
• 2 tablespoons olive oil: Use a neutral oil if you do not want olive flavor competing with the glaze
• 1/3 cup pure maple syrup: Real maple syrup matters here because the fake stuff tastes like chemistry
• 2 tablespoons soy sauce: Tamari works perfectly if you need gluten-free
• 1 tablespoon sriracha sauce: Start here and adjust up or down based on your spice tolerance
• 3 cloves garlic minced: Fresh garlic gives you that aromatic punch that powder just cannot replicate
• 1 teaspoon chili flakes: These little red flakes pack more heat than people expect
• Salt and pepper: Season the chicken generously before searing
• 1 can coconut milk: Full fat gives you the creamiest rice
• 1 cup jasmine rice: Jasmine rice naturally pairs with coconut milk
• 1 cup chicken broth: Vegetable broth keeps it vegetarian if needed
• 1/4 cup fresh cilantro chopped: Parsley works if you are one of those cilantro haters
• 2 lime wedges: That squeeze of acid cuts through the rich coconut and sweet maple

Instructions

Whisk your glaze:

Combine maple syrup, soy sauce, sriracha, garlic, and chili flakes in a bowl until everything is dissolved into this glossy red-orange mixture that smells like heaven.

Prep and sear the chicken:

Pat those chicken breasts dry with paper towels, season them well, then sear in hot oil for about 3 minutes per side until you have a nice golden crust forming.

Glaze and bake:

Move chicken to a baking dish, pour that spicy maple mixture over, and bake at 375°F for 20-25 minutes until the sauce is bubbling and thickened.

Make the coconut rice:

While chicken bakes, simmer coconut milk, broth, rice, and salt then cover and cook on low for 18-20 minutes until fluffy and fragrant.

Rest and assemble:

Let chicken rest for a few minutes so those juices redistribute, spoon that thickened glaze over everything, and serve on top of rice with cilantro and lime.

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This recipe became my go-to for new neighbors, bad days, celebrations, and random Tuesdays when nothing else sounds good. Something about that sweet heat combination just makes people happy.

Making It Your Own

Once you have the basic formula down, start playing with it. I have tried honey instead of maple syrup for a milder sweetness, and gochujang works beautifully in place of sriracha for that Korean flavor profile. The coconut rice pairs with just about any protein.

Perfecting The Glaze

The secret to restaurant-style glaze is letting it bubble and reduce in the oven while the chicken cooks. Do not be tempted to skip the searing step because those browned bits add flavor depth you cannot get any other way. The glaze should coat the back of a spoon when it is done.

Serving Ideas That Work

This dish holds its own against bold sides or works perfectly with simple roasted vegetables. I love serving steamed broccoli or snap peas alongside because the bright green looks gorgeous against that amber glaze.

• A cold crisp lager or chilled riesling cuts through the richness perfectly
• Extra lime wedges on the table let everyone adjust acidity to taste
• Make extra coconut rice because people will want seconds

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There is something satisfying about a recipe that looks impressive but comes together in under an hour. Hope this becomes a staple in your kitchen like it has in mine.

Recipe FAQ

→ Can I make this dish less spicy?

Absolutely. Reduce the sriracha to 1 teaspoon or omit the chili flakes entirely. The maple syrup provides natural sweetness that balances any remaining heat beautifully.

→ What rice works best for coconut rice?

Jasmine rice is ideal due to its natural floral aroma that complements coconut. Basmati or long-grain rice also work well. Avoid short-grain varieties as they become too sticky.

→ Can I substitute honey for maple syrup?

Yes, honey works perfectly as a 1:1 substitute. Keep in mind honey has a slightly stronger floral taste and caramelizes faster, so watch the chicken closely during baking.

→ How do I store and reheat leftovers?

Store chicken and rice separately in airtight containers for up to 4 days. Reheat chicken at 350°F for 10-12 minutes, and warm rice with a splash of water or coconut milk to restore creaminess.

→ Can I cook this on the stovetop instead of baking?

Yes. After searing, reduce heat to medium-low, cover the skillet, and cook for 12-15 minutes until chicken reaches 165°F internally. The sauce will thicken more this way.

→ Is this dish freezer-friendly?

The glazed chicken freezes well for up to 3 months. Coconut rice can be frozen but may separate slightly when thawed—reheat with extra coconut milk and fluff thoroughly.