Save The first time I made this spicy maple chicken, my kitchen smelled like caramel and chili simultaneously. It was a Tuesday evening experiment that turned into one of those recipes my friends started texting me about three days later. The way the maple syrup bubbles and thickens into that sticky glaze still makes me pause and watch the pan every single time.
Last summer, my neighbor caught the aroma through our open windows and actually knocked on my door to ask what I was making. We ended up eating this on her back porch with cold beers while the sun went down. That accidental dinner party turned into a monthly tradition, and this dish is always the star of the show.
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 prefer, but olive adds nice flavor
- 1/3 cup pure maple syrup: Real maple syrup makes a noticeable difference in the glaze
- 2 tablespoons soy sauce: Tamari works perfectly if you need it gluten-free
- 1 tablespoon sriracha sauce: Start here and adjust up or down based on your heat tolerance
- 3 cloves garlic minced: Fresh garlic brings the authentic kick garlic powder cannot match
- 1 teaspoon chili flakes: These little red flakes pack serious heat
- Salt and pepper: Season generously before searing
- 1 can coconut milk: Full fat gives the rice that luxurious texture
- 1 cup jasmine rice: Basmati works but jasmine pairs beautifully with coconut
- 1 cup chicken broth: Vegetable broth keeps it vegetarian without sacrificing flavor
- 1/4 cup fresh cilantro chopped: The bright herbal cut balances all that sweet heat
- 2 lime wedges: A squeeze over everything wakes up the whole dish
Instructions
- Preheat and prep:
- Get your oven to 375 degrees and whisk maple syrup, soy sauce, sriracha, garlic, and chili flakes in a bowl until smooth
- Sear the chicken:
- Pat chicken dry, season with salt and pepper, then sear in hot oil for 2 to 3 minutes per side until golden brown
- Glaze and bake:
- Transfer chicken to a baking dish, pour that spicy maple mixture over, and bake for 20 to 25 minutes until it reaches 165 degrees
- Make the coconut rice:
- While chicken bakes, combine coconut milk, rice, broth, and salt in a saucepan, bring to a boil, then reduce heat and simmer covered for 18 to 20 minutes
- Rest and serve:
- Let everything rest for a few minutes, fluff the rice with a fork, spoon that thickened glaze over the chicken, and top with fresh cilantro and lime
Save This recipe saved me during a holiday potluck when I realized last minute that half my guests were gluten-free and dairy-free. Watching everyone go back for seconds and thirds, then actually asking for the recipe, reminded me that the best dishes are often the ones that accidentally accommodate everyone without trying too hard.
Making It Your Own
Once I swapped honey for maple syrup when my pantry was running low, and honestly, it became a whole new vibe. The maple gives that deep caramel sweetness, but honey brings a brighter floral note that pairs beautifully with extra sriracha if you like living dangerously.
Perfect Sides
Simple steamed broccoli with garlic butter cuts through the richness, or a crisp cucumber salad dressed with rice vinegar keeps things light. Sometimes I just serve roasted asparagus with lemon and let the chicken and rice be the stars they are.
Storage And Reheating
This meal actually tastes better the next day when those flavors have had time to really meld together. Store everything in separate containers and reheat gently with a splash of water to bring the sauce back to life.
- The glaze thickens in the fridge, so add a teaspoon of water when reheating
- Rice reheats best in the microwave with a damp paper towel over the bowl
- Chicken stays moist if you reheat it covered on low heat
Save There is something deeply satisfying about a recipe that looks fancy but comes together on a random weeknight. Hope this one finds its way into your regular rotation.
Recipe FAQs
- → Can I make this less spicy?
Reduce sriracha to 1 teaspoon or omit chili flakes entirely. The maple syrup provides natural sweetness that balances heat, so you can also increase maple syrup slightly for a milder version.
- → What rice works best for this dish?
Jasmine rice is ideal due to its natural floral aroma that complements coconut. Basmati or long-grain white rice work as substitutes. Avoid short-grain rice as it becomes too sticky for this style.
- → Can I use chicken thighs instead?
Absolutely. Boneless skinless thighs work beautifully and may require slightly longer cooking time—about 25-30 minutes total. Thighs offer more richness and stay incredibly moist.
- → Is there a vegetarian option?
Firm tofu or tempeh works well. Press tofu for 15 minutes, then follow the same searing and glazing method. Use vegetable broth instead of chicken broth for the coconut rice.
- → How do I store leftovers?
Store chicken and rice separately in airtight containers for up to 3 days. Reheat gently in the microwave or oven at 325°F until warmed through. The glaze thickens when chilled—add a splash of water or broth when reheating.
- → Can I prep this ahead?
Whisk the glaze up to 2 days ahead and store refrigerated. You can also cut chicken and measure ingredients in advance. For best results, cook fresh rather than fully reheating pre-cooked portions.