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- 4 chicken thighs, skinless and boneless - Salt and pepper to taste - ¼ cup pure maple syrup - 3 tablespoons soy sauce - 1 tablespoon apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon ground ginger - 1 cup jasmine rice - 1 can (14 oz) coconut milk - 1 cup water - ½ teaspoon salt - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Gather these ingredients to make your Maple Chicken with Coconut Rice. The chicken thighs give a nice texture. The marinade brings out sweet and savory flavors. The coconut rice adds a creamy touch, making it a unique dish. Keep the ingredients ready to start cooking! {{ingredient_image_1}} Start by making the marinade. In a mixing bowl, whisk together these ingredients: - ¼ cup pure maple syrup - 3 tablespoons soy sauce - 1 tablespoon apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon ground ginger - Salt and pepper to taste Add the chicken thighs to the bowl. Make sure each piece gets coated well. Cover the bowl and put it in the fridge for at least 30 minutes. This time helps the chicken soak up all the yummy flavors. While the chicken marinates, let’s cook the rice. Grab a medium saucepan and add: - 1 cup jasmine rice - 1 can (14 oz) coconut milk - 1 cup water - ½ teaspoon salt Turn the heat to medium and bring the mix to a gentle boil. Once it starts to bubble, lower the heat. Cover the pan and let it simmer for about 15-18 minutes. The rice should be tender and the liquid gone. Once done, remove it from the heat but keep it covered for another 5 minutes. Heat a large skillet on medium-high. Add a small drizzle of oil. Take the chicken out of the marinade, but save the marinade for later. Sear the chicken for about 5-6 minutes on each side. You want it to be golden brown and fully cooked. After that, pour the reserved marinade into the skillet. This adds flavor! Let it simmer for 2-3 minutes. Turn the chicken to coat it well in the glaze. The sauce will thicken up a bit. Now, it’s time to fluff the rice. Use a fork to gently separate the grains. This makes it light and airy. To serve, place a scoop of coconut rice on each plate. Top with the glazed chicken. Drizzle any leftover sauce over the chicken. For a fresh touch, sprinkle chopped cilantro on top. Add lime wedges on the side for a zesty kick! For the best flavor, always use fresh ingredients. I mix maple syrup, soy sauce, apple cider vinegar, minced garlic, and ground ginger. These create a sweet and savory marinade. Coat the chicken thighs well and cover the bowl. Let it sit in the fridge for at least 30 minutes. If you can, marinate for longer. This allows the chicken to soak up all the tasty flavors. To make great coconut rice, start by rinsing the jasmine rice. This helps to remove extra starch and keeps the rice fluffy. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring it to a gentle boil over medium heat. Once boiling, lower the heat and cover the pot. Let it cook for about 15 to 18 minutes. After that, let it sit for 5 more minutes to finish cooking. Fluff it with a fork before serving. Garnishes add color and flavor to your dish. Fresh cilantro gives a nice pop of green and bright flavor. Lime wedges are perfect for adding a zesty kick. You can squeeze fresh lime juice over the chicken and rice. This adds a refreshing taste that balances the sweet maple glaze. Pro Tips Marinate Longer for Extra Flavor: If time allows, marinate the chicken for a few hours or even overnight. This will enhance the flavors and tenderness of the chicken. Use Fresh Ingredients: Fresh garlic and ginger will provide a more vibrant flavor than dried. If possible, opt for fresh over powdered for the best results. Check Rice for Doneness: All rice is different; check your rice a few minutes before the timer goes off. If it’s tender and the liquid is absorbed, it’s ready! Garnish for Presentation: A sprinkle of fresh cilantro and lime wedges not only adds color but also enhances the dish's flavor profile when served. {{image_2}} You can switch up the chicken for other proteins. Try using pork chops or salmon. Both pair well with the sweet maple glaze. If you prefer plant-based options, tofu works great too. Just press it to remove extra moisture before marinating. This will help the flavors soak in better. While jasmine rice is a classic choice, you can try other types of rice. Brown rice adds a nutty flavor and more fiber. Quinoa is another great option if you want a protein boost. You can also use cauliflower rice for a low-carb version. Just adjust the cooking time for each rice type. Feel free to play with the marinade flavors. Add chili flakes for some heat or swap the apple cider vinegar for lime juice for a zestier taste. Fresh herbs like basil or mint can also add a fresh twist. You can even mix in some pineapple juice for a tropical vibe! After your meal, let the chicken and rice cool. Place them in separate airtight containers. Store them in the fridge for up to four days. Always label the containers with the date. This way, you’ll know when to use them. To reheat, use the microwave or stovetop. For the microwave, place the chicken and rice in a bowl and cover it. Heat for about 1-2 minutes or until warm. If using the stovetop, add a splash of water to the rice in a pan. Warm it over low heat while stirring. Heat the chicken separately until hot. If you want to store leftovers for longer, freeze them. Place cooled chicken and rice in freezer-safe bags. Squeeze out excess air and seal tightly. Store in the freezer for up to three months. When ready to eat, thaw in the fridge overnight and reheat as described above. Yes, you can use bone-in chicken thighs. Just cook them longer. Aim for about 10 minutes more per side. Make sure they reach 165°F inside for safety. The bone adds flavor and keeps the meat juicy. For a substitute, use almond milk or soy milk. You can also mix dairy milk with a bit of shredded coconut. This will give you a similar flavor. The texture may change slightly, but the dish will still taste great. To make this recipe gluten-free, use gluten-free soy sauce. Many brands offer this option. Check labels to ensure it's safe. This way, you can enjoy all the flavors without worry. Yes, grilling works well! Preheat your grill to medium-high heat. Cook the marinated chicken for about 6-8 minutes per side. This gives you a lovely smoky flavor while keeping the meat tender. Great sides include stir-fried veggies, a fresh salad, or steamed broccoli. You can also serve it with a fruity salsa or pickled vegetables for extra zest. Each option adds balance and makes the meal more colorful. This blog post covered how to make a tasty chicken dish with coconut rice. We discussed the needed ingredients, marinating tips, and cooking steps. I shared ways to store leftovers and answered common questions to help you out. With these easy steps and ideas, you can enjoy a delicious meal any time. Have fun cooking, and don’t be afraid to try new flavors!

Maple-Glazed Chicken with Coconut Rice

A delicious dish featuring marinated chicken thighs glazed with a sweet maple sauce, served over creamy coconut rice.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 4 thighs chicken, skinless and boneless
  • 0.25 cup pure maple syrup
  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • to taste salt and pepper
  • 1 cup jasmine rice
  • 1 can coconut milk (14 oz)
  • 1 cup water
  • 0.5 teaspoon salt
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a mixing bowl, whisk together the maple syrup, soy sauce, apple cider vinegar, minced garlic, ground ginger, salt, and pepper to create a marinade. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
  • In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a gentle boil over medium heat. Once boiling, reduce heat to low, cover, and let it simmer for about 15-18 minutes, or until the rice is tender and the liquid has absorbed. Remove from heat and let it sit covered for another 5 minutes.
  • Heat a large skillet over medium-high heat and add a drizzle of oil. Remove the chicken from the marinade (reserve the marinade) and sear them for 5-6 minutes on each side or until golden brown and cooked through.
  • Pour the reserved marinade into the skillet after the chicken has cooked through. Allow it to simmer for an additional 2-3 minutes, turning the chicken to coat it in the glaze. The sauce should thicken slightly.
  • While the chicken glazes, fluff the coconut rice with a fork to separate the grains.
  • Plate a generous scoop of coconut rice on each dish, top with glazed chicken, and drizzle over any remaining sauce. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

For added flavor, let the chicken marinate longer if possible.
Keyword chicken, coconut rice, maple syrup