Spicy Maple Chicken with Coconut Rice
A delightful dish featuring juicy chicken marinated in a sweet-spicy sauce, complemented by creamy coconut rice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten-Free
Ingredients
Scale
- 4 Chicken thighs or breasts
- 1/2 cup Maple syrup
- 1/4 cup Soy sauce
- 2 tbsp Chili sauce
- 2 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 cup Coconut milk
- 1 cup Rice
- 1/4 cup Cilantro, chopped
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Create the Marinade: In a bowl, mix maple syrup, soy sauce, chili sauce, garlic, and ginger to create the marinade.
- Marinate the Chicken: Add the chicken to the marinade and let it sit for at least 30 minutes.
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Bake the Chicken: Place the marinated chicken on a baking sheet and bake for 25-30 minutes until cooked through and glazed.
- Cook the Coconut Rice: While the chicken is baking, cook the rice according to package instructions, using coconut milk instead of water.
- Rest the Chicken: Once the chicken is done, let it rest for a few minutes before slicing.
- Final Assembly and Serving: Serve the chicken alongside the creamy coconut rice, garnished with chopped cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Consider grilling the chicken for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 10g
- Sodium: 745mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg