Spicy Maple Chicken with Coconut Rice Easy Weeknight Dinner Recipe

Name: Spicy Maple Chicken with Coconut Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1.5 pounds boneless skin-on chicken thighs; 1/4 cup maple syrup; 1-2 tablespoons sriracha; 3 tablespoons soy sauce; 4 cloves garlic, minced (about 1 tablespoon); 1 tablespoon fresh ginger, grated; 2 tablespoons olive oil; 1/2 teaspoon red pepper flakes (optional); 1 cup jasmine rice; 1 cup full-fat canned coconut milk; 3/4 cup water; 1/2 teaspoon salt; 1/4 cup fresh cilantro, chopped (optional); 1 tablespoon lime juice (optional)

Posted on February 20, 2026

Kennedy Ward

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One Friday night, after a ridiculously long week, I was staring blankly into the fridge, craving something that felt special but didn’t require hours in the kitchen. I had some chicken thighs, a half-used bottle of maple syrup, and a can of coconut milk sitting there, practically begging for a little magic. That’s how this spicy maple chicken with coconut rice was born—out of a desperate need for quick comfort food that still felt a little fancy. I threw everything together, a little unsure how the sweet maple and spicy kick would play off the creamy coconut rice, but I was hooked after the first bite.

After making it a dozen times (and tweaking the spice level each time), I finally nailed the balance. This recipe has become my go-to for easy weeknight dinners that taste like I spent way more time cooking than I actually did. Plus, it’s one of those dishes that gets raves from guests but comes together in just about 30 minutes.

Here’s the thing: if you’ve ever struggled to find a weeknight meal that’s quick, flavorful, and comforting without being boring, this spicy maple chicken with coconut rice recipe is exactly what you need. I’m about to walk you through every step—from picking the right chicken to getting that perfect sweet-spicy glaze and creamy rice that’s anything but plain.

Why You’ll Love This Recipe

This recipe has seriously changed my weeknight dinner game. Here’s why it might become your new favorite too:

Flavor-packed but simple — The combination of maple syrup’s sweetness and chili’s heat hits all the right notes. I’ve served this to friends who can’t believe how easy it is.
Quick and hands-off — You’re looking at about 30 minutes total, with just 10-15 minutes of active cooking. Perfect for when you get home late but still want a real dinner.
One-pan chicken, one-pot rice — Minimal cleanup, which means less time scrubbing and more time relaxing.
Comfort food with a twist — That creamy coconut rice is a game changer. It’s like a tropical vacation on your plate without leaving your kitchen.
Adaptable and satisfying — Whether you’re feeding picky eaters or spice lovers, you can dial the heat up or down easily. And leftovers? They reheat beautifully for lunch the next day.
Pantry-friendly — Most of these ingredients are staples I always keep on hand, which means no last-minute grocery runs.

For me, this recipe hits the perfect balance between “I’m too tired to cook” and “I want something delicious enough to make me forget it’s a weeknight.” If that sounds like your vibe, you’re going to love making this again and again.

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients already. I’m pretty picky about a few key things here, so I’ll tell you exactly why I use them.

For the Spicy Maple Chicken:

Chicken thighs (1.5 pounds / 700g, boneless skin-on) — I prefer thighs because they stay juicy and get that nice caramelized crust. You can use breasts, but watch the cooking time closely.
Maple syrup (¼ cup / 60ml) — Real maple syrup is a must here for that deep, rich sweetness. Pancake syrup just won’t cut it, trust me.
Sriracha
Soy sauce (3 tablespoons / 45ml) — Adds that savory umami punch that balances the sweet and spicy perfectly. Low-sodium is great if you watch salt.
Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is essential. It blends beautifully with the maple and spice.
Fresh ginger (1 tablespoon, grated) — Adds a bright warmth that lifts the sauce. You can use ground ginger in a pinch, but fresh is best.
Olive oil (2 tablespoons / 30ml) — For searing the chicken and building flavor.
Red pepper flakes (½ teaspoon, optional) — For an extra layer of heat. I toss these in when I want to turn up the spice.

For the Coconut Rice:

Jasmine rice (1 cup / 190g) — Fragrant and slightly sticky, perfect with the creamy coconut flavor.
Coconut milk (1 cup / 240ml, full fat) — Use canned coconut milk for richness. Shake the can well before opening.
Water (¾ cup / 180ml) — Combined with coconut milk to cook the rice perfectly.
Salt (½ teaspoon) — To bring out the flavors in the rice.
Fresh cilantro (¼ cup chopped, optional) — Adds a fresh, herbal note that brightens the dish.
Lime juice (1 tablespoon, optional) — I squeeze this over the finished rice for a little zing.

Equipment Needed

You don’t need fancy kitchen gadgets for this recipe. Here’s what I actually use:

Large skillet or sauté pan — I use a 12-inch stainless steel skillet. It’s big enough for the chicken and sauce without crowding. Non-stick works if that’s what you have.
Medium saucepan with lid — For cooking the coconut rice. A tight-fitting lid is key so the rice steams perfectly.
Sharp knife — For mincing garlic and grating ginger. Dull knives just make things harder and more frustrating.
Grater or microplane — For fresh ginger. If you don’t have this, finely mince the ginger instead.
Measuring cups and spoons — Basic but essential. I like having separate spoons for sweet and savory ingredients to avoid cross-contamination.
Wooden spoon or silicone spatula — For stirring the rice and sauce. Gentle on your pans and easy to clean.

How to Make It: Step-by-Step

Alright, let’s get cooking! I’m walking you through exactly how I make this spicy maple chicken with coconut rice so it turns out perfectly every time.

Step 1: Prep Your Ingredients (5-7 minutes)

Start by mincing the garlic and grating the fresh ginger. Measure out the maple syrup, soy sauce, and sriracha so everything is ready to go. Pat the chicken thighs dry with paper towels—this helps them get that golden crust.

Step 2: Make the Coconut Rice (25 minutes total, mostly hands-off)

Rinse the jasmine rice under cold water until the water runs clear. This gets rid of excess starch and prevents clumping. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium-high heat, then reduce to low and cover tightly. Let it simmer without lifting the lid for 18-20 minutes until all the liquid is absorbed and the rice is tender.

Once done, remove from heat and let it sit covered for 5 more minutes to steam. Fluff with a fork and stir in chopped cilantro and lime juice if using. The rice should be creamy and fragrant.

Step 3: Cook the Chicken (15 minutes)

While the rice cooks, heat olive oil in your skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes without moving them. The skin should be golden and crispy.

Flip the chicken and cook for another 4-5 minutes until mostly cooked through.

Step 4: Make the Spicy Maple Sauce (5 minutes)

Lower the heat to medium. Push the chicken to one side of the pan and add the minced garlic, grated ginger, and red pepper flakes (if using) to the empty side. Sauté for about 30 seconds until fragrant but not burnt.

Pour in the maple syrup, soy sauce, and sriracha. Stir everything together, coating the chicken in the sauce. Let it simmer gently for 3-4 minutes until the sauce thickens slightly and the chicken is fully cooked (internal temp 165°F / 74°C).

Turn the chicken a couple of times in the glaze to get it evenly coated and sticky.

Step 5: Serve

Plate a generous scoop of the coconut rice, then top with the sticky spicy maple chicken. Spoon extra sauce over everything and garnish with more cilantro or sliced green onions if you want.

Trust me, the contrast between the creamy coconut rice and the sweet-spicy chicken is addicting.

Expert Tips & Tricks

Dry the chicken well: This step is non-negotiable if you want crispy skin. Moisture is the enemy of a good sear.
Adjust spice carefully: Sriracha varies in heat by brand. Start with 1 tablespoon, taste the sauce before glazing, and add more if you want fire.
Use full-fat coconut milk: It makes the rice creamy and rich. Light versions won’t give the same luscious texture.
Don’t rush the rice: Let it steam off the heat for a few minutes after cooking. This gives it perfect fluffy texture.
Save leftover sauce: It’s fantastic drizzled over steamed veggies or even as a marinade for pork chops.
Make ahead option: Prepare the sauce and chicken separately, then reheat gently and toss with freshly cooked rice for a quick meal.

Variations & Substitutions

Once you’ve nailed the base recipe, here’s how you can mix it up:

Swap chicken for shrimp: Use peeled shrimp instead of chicken thighs for a 15-minute meal. Cook shrimp quickly in the sauce until pink and opaque.
Veggie boost: Add steamed broccoli, snap peas, or roasted bell peppers on the side or toss into the skillet in the last few minutes.
Make it gluten-free: Use tamari or coconut aminos instead of soy sauce. The flavor stays just as amazing.
Less sweet option: Cut maple syrup in half and add a splash of rice vinegar or lime juice to balance the sweetness.
Creamy coconut rice swap: Try swapping jasmine rice for basmati or even quinoa for a nutty twist.

Serving & Storage

I usually serve this right from the skillet—something about the sticky sauce looking glossy on the chicken is so inviting. It pairs beautifully with a crisp green salad or roasted vegetables. Garlic bread is also a killer side if you want to keep things extra cozy.

If you have leftovers (which you might, but probably not), store the chicken and rice together in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to keep the rice moist, and reheat gently in a skillet or microwave.

This dish doesn’t freeze well because of the coconut rice, which can get a bit grainy after thawing. If you want to meal prep, cook the rice fresh and reheat the chicken and sauce separately.

For a related easy weeknight meal with chicken, check out my garlic parmesan chicken crockpot recipe that’s just as comforting but uses your slow cooker.

Nutrition Information

Nutrient	Per Serving (6 servings)
Calories	410
Protein	28g
Carbohydrates	35g
Fiber	1.5g
Sugar	10g
Fat	18g
Saturated Fat	9g
Cholesterol	85mg
Sodium	600mg
Calcium	40mg

Not counting as diet food, but it’s a balanced meal with protein from the chicken and healthy fat from coconut milk. Add veggies to boost fiber and micronutrients. For a lighter option, swap chicken thighs for breast and reduce the maple syrup.

Final Thoughts

So that’s my easy weeknight recipe for spicy maple chicken with coconut rice. I could go on about how this dish saved me from takeout more times than I can count, but honestly, it just tastes so good and comes together without stress.

This recipe is the perfect way to bring a little excitement to dinner without spending hours or dealing with complicated ingredients. Make it yours by adjusting the spice, adding your favorite veggies, or serving it alongside something simple like a salad or steamed greens.

If you give this a try, I’d love to hear what you think! Drop a comment below and tell me how it turned out or if you put your own spin on it. After all, the best recipes are the ones you make your own.

Happy cooking—and I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?

A: You definitely can! Just watch the cooking time carefully since breasts cook faster and can dry out. Sear them skin-side down for about 4-5 minutes, flip, and cook another 3-4 minutes until done. The sauce is forgiving, but thighs stay juicier if you can swing it.

Q: What can I substitute for maple syrup?

A: Honey or brown sugar can work, but maple syrup gives a unique depth and subtle woodsy sweetness that makes the sauce special. If you use honey, reduce the amount to 3 tablespoons since it’s sweeter. Brown sugar needs to dissolve well—add it with the sauce and stir until smooth.

Q: Can I make the coconut rice ahead of time?

A: You can, but the rice tends to clump and lose some creaminess when refrigerated. I recommend cooking it fresh if possible. If you do make it ahead, reheat gently with a splash of coconut milk or water to loosen it up. For faster weeknight dinners, prepping the sauce and chopping ingredients ahead works great.

Q: How spicy is this recipe? Can I adjust it?

A: The heat is moderate with 1 tablespoon of sriracha and optional red pepper flakes. If you’re sensitive, start with half the sriracha or skip the flakes altogether. If you love spice, add more sriracha or toss in some sliced fresh chili. It’s super flexible depending on your heat tolerance.

Q: Can I use long-grain white rice instead of jasmine?

A: You can, but jasmine rice has a floral aroma and slightly sticky texture that complements the coconut milk beautifully. Long-grain white rice is firmer and less fragrant but still tasty. Just adjust the water ratios as needed and expect a slightly different texture.

Q: Is this recipe gluten-free?

A: It’s naturally gluten-free if you use tamari or coconut aminos instead of regular soy sauce. Regular soy sauce contains wheat, so double-check your label. All other ingredients are safe gluten-free staples.

Q: Can I double this recipe for meal prep?

A: Absolutely! Double everything and use a large skillet or two pans for cooking the chicken. The cooking times stay the same. I often double this for leftovers—they reheat well and make a great lunch or second dinner.

For other easy chicken dinner ideas that save time on busy nights, you might like my crockpot chicken tortellini recipe or the rich and comforting garlic parmesan chicken crockpot recipe. Both are fantastic options when you want set-it-and-forget-it meals.

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