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Irresistibly Juicy Spicy Maple Chicken with Creamy Coconut Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 33 reviews
  • Author: Melanie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion (American with Asian influences)

Description

This recipe features irresistibly juicy chicken breasts coated in a spicy maple glaze, perfectly seared and finished in the oven for a crispy exterior and tender interior. Served alongside fluffy, creamy coconut jasmine rice flavored with lime zest, this dish is a delightful blend of sweet, spicy, and tropical flavors that make for a comforting and elegant meal.

Ingredients

Scale

Chicken and Glaze

  • 4 chicken breasts
  • 1/2 cup maple syrup
  • 1 teaspoon chili flakes
  • 1/4 cup soy sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Coconut Rice

  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon lime zest

Garnish (Optional)

  • 2 scallions, sliced
  • 2 tablespoons sesame seeds

Instructions

  1. Preheat oven: Set your oven to 425°F (220°C), positioning the rack in the middle to ensure even baking for the chicken.
  2. Prepare chicken: Pat the chicken breasts dry with paper towels and pound them evenly to ensure uniform cooking. Season generously with salt and freshly ground black pepper on both sides.
  3. Make the glaze: In a small bowl, whisk together maple syrup, soy sauce, chili flakes, and garlic powder until smooth and well combined. This glaze will provide a sweet and spicy layer to the chicken.
  4. Sear chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the chicken breasts and sear each side for 3-4 minutes until golden brown and crispy on the outside.
  5. Coat with glaze: Pour half of the prepared glaze evenly over the seared chicken in the skillet, making sure each piece is coated well. Reserve the remaining glaze for later.
  6. Bake the chicken: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and juicy.
  7. Prepare coconut rice: While the chicken bakes, rinse jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
  8. Simmer rice: Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
  9. Flavor the rice: Remove the pot from heat, fluff the coconut rice with a fork, and stir in the lime zest to add a zesty aroma and brightness to the dish.
  10. Serve: Plate a portion of the creamy coconut rice, top with the spicy maple chicken, and drizzle the reserved glaze over the chicken. Garnish with sliced scallions and sesame seeds if desired, adding extra texture and flavor.

Notes

  • Pounding the chicken breasts ensures even cooking and a tender texture.
  • You can adjust the chili flakes to your preferred spice level.
  • Using an oven-safe skillet makes transferring from stovetop to oven effortless.
  • Rinsing the rice helps remove excess starch, resulting in fluffy grains.
  • Optional scallions and sesame seeds add a fresh crunch and nutty flavor.
  • Check chicken temperature with a meat thermometer for perfect doneness.
  • Leftover chicken and rice can be stored in airtight containers in the fridge for up to 3 days.

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Find it online: https://flavorfestkitchen.com/irresistibly-juicy-spicy-maple-chicken-with-creamy-coconut-rice-recipe/