Spicy Maple Chicken & Coconut Rice Recipe: Sweet, Savory, and Totally Irresistible
Looking for a dinner recipe that hits every craving at once? This Spicy Maple Chicken with Coconut Rice is exactly what you need. It’s sweet, spicy, savory, and packed with flavor — the kind of meal that’ll have everyone asking for seconds (and maybe thirds). Whether you’re cooking for your family or trying to impress guests, this dish checks all the boxes: easy to make, weeknight-friendly, and bursting with bold taste.
I first made this on a chilly evening when I wanted something cozy but with a kick. The maple syrup brings that deep caramelized sweetness, the hot sauce adds just enough heat, and the creamy coconut rice ties it all together like a dream. You’ll be surprised at how such simple ingredients can create such a flavorful dish.
Spicy Maple Chicken & Coconut Rice Recipe
| Servings: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes |
Ingredients
For the Spicy Maple Chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- ¼ cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons hot sauce (adjust to taste)
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
For the Coconut Rice:
- 1 ½ cups jasmine rice
- 1 cup coconut milk (full fat)
- 1 ½ cups water
- ½ teaspoon salt
- Optional: 1 teaspoon sugar for a slightly sweet note
- Chopped green onions or cilantro for garnish (optional)
Instructions
1. Marinate the Chicken:
In a medium bowl, whisk together maple syrup, soy sauce, vinegar, hot sauce, garlic, paprika, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 15 minutes (or up to overnight if you’re prepping ahead).
2. Cook the Coconut Rice:
In a medium saucepan, add the rice, coconut milk, water, salt, and sugar (if using). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit (covered) for 5 minutes before fluffing with a fork.
3. Cook the Chicken:
While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add the marinated chicken (reserving extra marinade), and sear on each side until golden and cooked through — about 6 to 8 minutes per side depending on thickness.
4. Make the Sauce:
Pour the remaining marinade into the skillet once the chicken is cooked. Let it simmer for a few minutes until it thickens slightly and becomes glossy, spooning it over the chicken to glaze.
5. Plate and Serve:
Serve the chicken over a generous helping of coconut rice. Drizzle with extra sauce from the pan and top with chopped green onions or cilantro if desired.
Tips for the Best Spicy Maple Chicken
- Use thighs for juicier results. Chicken thighs stay more tender and flavorful than breasts, especially with this bold glaze.
- Don’t skip the resting time for rice. Letting it sit after cooking helps the texture become fluffy and perfect.
- Taste the marinade. Depending on your maple syrup and hot sauce, you might want to adjust the sweet or heat balance before marinating.
- Deglaze with a splash of water or broth. If your sauce gets too thick, a tablespoon of water or chicken broth will loosen it right up.
Recipe Variations
- Swap proteins: Try this with shrimp, tofu, or even salmon. The marinade is versatile and works on just about anything.
- Add veggies: Toss in bell peppers, snap peas, or broccoli during the last few minutes of cooking the chicken for a complete one-pan meal.
- Make it tropical: Add a bit of pineapple juice to the marinade and top with toasted coconut flakes for a more island-inspired flavor.
- Coconut lime rice: Add a squeeze of lime juice and a little zest to the rice before serving for an extra punch of freshness.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can. Just be sure not to overcook them as breasts dry out faster than thighs. You may want to pound them slightly for even cooking.
Can I make this recipe ahead of time?
Absolutely. You can marinate the chicken up to 24 hours in advance, and the coconut rice reheats beautifully. Just store everything in airtight containers in the fridge.
Is this recipe spicy?
It has a mild kick, but it’s not overpowering. You can always reduce the hot sauce or use a milder variety if you’re cooking for kids or spice-sensitive eaters.
What’s the best kind of maple syrup to use?
Use pure maple syrup (Grade A dark amber if you have it). Avoid pancake syrup or artificial blends, which are overly sweet and don’t reduce well into a glaze.
Can I use light coconut milk for the rice?
You can, but full-fat coconut milk gives you a creamier, more flavorful result. Light coconut milk will make the rice slightly less rich.
This Spicy Maple Chicken with Coconut Rice is one of those recipes that feels like a restaurant-quality meal, but it comes together in under 40 minutes. Whether it’s a cozy weeknight dinner or a weekend get-together, this dish will win people over every single time. Let me know if you try it — and don’t be surprised when it becomes a regular in your dinner rotation.