Description
A vibrant and flavorful Spicy Maple Chicken paired with creamy coconut jasmine rice. Sweet maple syrup and spicy sriracha combine in a zesty marinade that perfectly complements tender grilled chicken breasts, served alongside fragrant, fluffy coconut-infused rice garnished with fresh cilantro and lime wedges for a refreshing finish.
Ingredients
Scale
For the Spicy Maple Chicken Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons sriracha sauce (adjust to taste)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt and black pepper to taste
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
To Serve
- 2 tablespoons chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the marinade: In a bowl, combine maple syrup, soy sauce, apple cider vinegar, sriracha sauce, olive oil, minced garlic, and minced ginger. Season with salt and black pepper to your preference, mixing well to blend all flavors.
- Marinate the chicken: Place the chicken breasts in a shallow dish or a sealable zip-lock bag. Pour the marinade over, ensuring the chicken is thoroughly coated. Seal and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to penetrate.
- Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch for fluffy grains.
- Cook the coconut rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat.
- Simmer the rice: Once boiling, cover the saucepan, reduce heat to low, and let it simmer gently for 18-20 minutes until the rice is tender and all liquid is absorbed.
- Cook the chicken: Preheat a grill or stovetop pan over medium-high heat. Remove the chicken breasts from the marinade, discarding any leftover marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring it is cooked through.
- Rest and slice the chicken: Allow the chicken to rest for a few minutes after cooking, then slice it thinly for serving.
- Assemble the dish: Fluff the coconut rice gently with a fork and divide among plates. Top with the sliced spicy maple chicken.
- Garnish and serve: Sprinkle chopped fresh cilantro over the top and serve each plate with lime wedges on the side for an extra fresh, zesty flavor boost.
Notes
- Adjust sriracha to your preferred spice level for more or less heat.
- Marinating chicken longer than 2 hours can result in overly strong flavors or a mushy texture due to the vinegar content.
- Using full-fat coconut milk will provide creamier rice; light coconut milk can be substituted for a lighter dish.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- If you don’t have a grill, a stovetop pan or grill pan works well to achieve similar results.
