Description
Juicy chicken thighs coated in a rich maple glaze served with creamy coconut rice for a delightful sweet and spicy dish.
Ingredients
- 4 chicken thighs, bone-in or boneless
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or hot sauce
- 1 teaspoon garlic powder
- 1 cup jasmine or basmati rice
- 1 can (13.5 ounces) coconut milk
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Instructions
- Combine maple syrup, soy sauce, sriracha, and garlic powder to create the marinade.
- Add the chicken thighs to the bowl, ensuring they are well-coated. Let them marinate for at least 15 minutes.
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken thighs on a baking sheet lined with parchment paper and roast for 25-30 minutes until they reach an internal temperature of 165°F (75°C).
- Meanwhile, rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, and a pinch of salt. Bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, until the rice is tender and absorbs the coconut flavor.
- Fluff the rice with a fork and season with salt to taste.
- Serve the chicken on a bed of coconut rice, garnished with fresh cilantro if desired.
Notes
Marinating the chicken for longer, up to 2 hours, can enhance the flavor. For extra heat, adjust the sriracha or add red pepper flakes. Broiling the chicken for a few minutes at the end can achieve a caramelized finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian