Description
A quick and flavorful weeknight dinner featuring juicy chicken thighs glazed in a sweet and spicy maple sauce, served over creamy coconut jasmine rice.
Ingredients
Scale
- 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)
Instructions
- Mince garlic and grate fresh ginger. Measure maple syrup, soy sauce, and sriracha. Pat chicken thighs dry with paper towels.
- Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium-high heat, then reduce to low and cover tightly. Simmer for 18-20 minutes until liquid is absorbed and rice is tender.
- Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork and stir in chopped cilantro and lime juice if using.
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes without moving until skin is golden and crispy.
- Flip chicken and cook for another 4-5 minutes until mostly cooked through.
- Lower heat to medium. Push chicken to one side of the pan. Add minced garlic, grated ginger, and red pepper flakes (if using) to the empty side. Sauté for about 30 seconds until fragrant.
- Pour in maple syrup, soy sauce, and sriracha. Stir to coat chicken in sauce. Simmer gently for 3-4 minutes until sauce thickens slightly and chicken reaches an internal temperature of 165°F (74°C). Turn chicken a couple of times to coat evenly.
- Serve chicken over a generous scoop of coconut rice. Spoon extra sauce over and garnish with additional cilantro or sliced green onions if desired.
Notes
[‘Dry the chicken well to ensure crispy skin.’, ‘Adjust spice level by varying sriracha and red pepper flakes.’, ‘Use full-fat coconut milk for creamy rice texture.’, ‘Let rice steam off heat for a few minutes after cooking for fluffiness.’, ‘Save leftover sauce for drizzling over veggies or as a marinade.’, ‘Make ahead by preparing sauce and chicken separately, then reheat gently.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 410
- Sugar: 10
- Sodium: 600
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 1.5
- Protein: 28
Keywords: spicy maple chicken, coconut rice, quick dinner, weeknight meal, easy chicken recipe, maple syrup chicken, coconut milk rice