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- 4 boneless, skinless chicken breasts - 1/4 cup pure maple syrup - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon Dijon mustard - 1 tablespoon olive oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste For the maple chicken, we focus on simple, fresh ingredients. The chicken breasts stay juicy and tender. The maple syrup adds a sweet touch. Soy sauce brings in saltiness, while Dijon mustard adds a little spice. Olive oil keeps everything moist. Garlic and ginger add depth. I always use fresh garlic and ginger for the best taste. - 1 cup jasmine rice - 1 can (13.5 oz) coconut milk - 1 cup water - 1/4 teaspoon salt Coconut rice is a creamy delight. I prefer jasmine rice for its fragrance and texture. The coconut milk makes it rich and flavorful. I always rinse the rice to remove extra starch. This helps keep the rice fluffy and light. The water and salt balance the sweetness of the coconut. - 1/4 cup freshly chopped cilantro for garnish - Lime wedges for serving Garnishes can make a meal shine. Fresh cilantro adds a pop of color and freshness. Lime wedges give a zesty kick. Squeezing lime over the chicken and rice brightens the flavors. I recommend using fresh lime for the best taste. You can also add a sprinkle of lime zest for more citrusy flair. {{ingredient_image_2}} To start, gather your ingredients. In a medium bowl, mix 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, and 1 tablespoon olive oil. Add 2 minced garlic cloves and 1 teaspoon grated ginger. Season with salt and pepper. Whisk until smooth. Next, add the chicken breasts. Make sure they are fully coated in the marinade. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes, or overnight for best results. While the chicken marinates, rinse 1 cup jasmine rice under cold water. This step removes extra starch and helps the rice cook fluffy. In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, and 1 cup of water. Add 1/4 teaspoon salt. Place the saucepan on high heat and bring it to a boil. Once your rice boils, lower the heat. Cover the saucepan and let it simmer for 15-20 minutes. The liquid should absorb, and the rice should be tender. Fluff the rice with a fork and cover it again for 5 minutes. Meanwhile, preheat your grill or skillet on medium heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken for about 6-7 minutes on each side until fully cooked. In the last few minutes, brush the remaining marinade over the chicken. Let it cook until bubbly and caramelized. Now, you are ready to serve! To make the best marinade, combine maple syrup, soy sauce, Dijon mustard, olive oil, minced garlic, and grated ginger in a bowl. Whisk until mixed well. This blend gives the chicken a sweet and savory flavor. Marinate the chicken for at least 30 minutes, or even overnight for more taste. Remember, the longer it sits, the better it gets. Make sure to coat the chicken evenly for full flavor. Rinsing the jasmine rice is key for fluffy rice. Run it under cold water until clear to remove excess starch. This step prevents the rice from being too sticky. Combine the rinsed rice with coconut milk, water, and salt in a saucepan. Bring it to a boil, then lower the heat and cover. Let it simmer for 15-20 minutes. After cooking, fluff it gently with a fork to keep it light and airy. For a stunning plate, spoon creamy coconut rice onto each dish first. Slice the grilled chicken and place it over the rice. Add fresh cilantro on top for color. Lime wedges on the side add a fresh burst of flavor. Serving the chicken at an angle makes it look appealing. A sprinkle of lime zest can brighten the dish visually and tastefully. This will impress your guests and make every bite enjoyable! Pro Tips Marination Time Matters: For the best flavor, marinate the chicken for at least 1 hour, or overnight if possible. This allows the marinade to penetrate deeply, resulting in a juicier and more flavorful chicken. Coconut Rice Consistency: Rinse the jasmine rice thoroughly to remove excess starch. This step is crucial for achieving a fluffy texture in your coconut rice, preventing it from becoming gummy. Perfect Grilling Technique: Ensure your grill or skillet is preheated before adding the chicken. This helps to achieve a nice sear and prevents the chicken from sticking, resulting in beautiful grill marks. Garnishing for Flavor: Always finish your dish with fresh herbs and lime wedges. Not only do they add visual appeal, but they also enhance the flavor profile, making each bite more vibrant. {{image_4}} You can switch up the marinade for fun flavors. Try using honey instead of maple syrup. Honey gives a nice sweet touch. Add some chili paste for heat, too. This will spice things up! You can also use a citrus twist with orange juice or lime juice. This change adds brightness to the dish. To make your coconut rice even better, add some lime zest. This adds a fresh and zesty kick. You can also mix in some peas or corn for color and texture. Another great addition is toasted coconut flakes. They bring a nutty flavor that pairs well with the chicken. For sides, fresh veggies work great. You can serve steamed broccoli or sautéed green beans. A simple salad with a light dressing is a nice touch, too. If you want more carbs, garlic bread or naan adds a great element. Each side enhances the meal and adds balance to your plate. Store leftover maple chicken and coconut rice in separate airtight containers. This helps keep the chicken juicy and the rice fluffy. Let the food cool to room temperature before sealing. You can keep the chicken and rice in the fridge for up to three days. To reheat, use the microwave or a skillet. If using a microwave, place the chicken on a plate and cover it with a damp paper towel. Heat in 30-second intervals until warm. For the rice, add a splash of water and cover before microwaving to keep it moist. In a skillet, heat over low heat, stirring often until warm. You can freeze both the chicken and rice. Wrap each in plastic wrap, then place in a freezer bag. Label the bags with the date. You can freeze for up to three months. To thaw, place in the fridge overnight before reheating. Yes, you can use chicken thighs instead of breasts. Thighs have more fat, which makes them juicier. They also add a richer flavor to the dish. Just ensure you cook them until they reach an internal temperature of 165°F. If you need a soy sauce substitute, try using tamari. Tamari is gluten-free and has a similar taste. For a low-sodium option, use coconut aminos. This will give a sweet and savory flavor without soy. To make the rice creamier, use more coconut milk. You can use a mix of coconut milk and water for a richer taste. Also, let the rice sit covered for a few minutes after cooking. This helps the rice absorb the flavors more. Maple chicken pairs well with fresh salads, steamed veggies, or garlic bread. You can also serve it with a light Asian slaw for a crunchy contrast. These sides balance the sweet flavors of the chicken nicely. Yes, this recipe can be gluten-free. Just use tamari instead of soy sauce. All other ingredients are naturally gluten-free. Always check labels to ensure there are no hidden gluten sources. This blog post covered how to make Maple Chicken with Coconut Rice. I shared the main ingredients and step-by-step instructions for marinating and cooking. You learned tips for a perfect meal, variations to try, and how to store leftovers. In closing, enjoy experimenting with this dish. Find your favorite flavors and share it with others. Cooking can be fun and rewarding!

Maple-Glazed Chicken with Creamy Coconut Rice

A deliciously sweet and savory chicken dish served with rich coconut rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • to taste salt and pepper
  • 1 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 cup freshly chopped cilantro for garnish
  • as needed lime wedges for serving

Instructions
 

  • In a medium-sized mixing bowl, combine the maple syrup, soy sauce, Dijon mustard, olive oil, minced garlic, grated ginger, and a pinch of salt and pepper. Whisk until thoroughly combined. Add the chicken breasts, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes.
  • Rinse the jasmine rice under cold running water until the water is clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat.
  • Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender. Fluff with a fork and let sit covered for an additional 5 minutes.
  • Preheat your grill or a large skillet over medium heat. Remove chicken from marinade, allowing excess to drip off. Grill or sauté for about 6-7 minutes on each side until cooked through (internal temperature should reach 165°F).
  • In the last few minutes of cooking, brush the remaining marinade over the chicken and continue cooking until bubbly and caramelized.
  • To serve, spoon coconut rice onto each plate, slice the grilled chicken, and arrange it on top or alongside the rice. Garnish with chopped cilantro and serve with lime wedges.

Notes

For an appealing presentation, serve the chicken at an angle over the rice with cilantro and lime zest.
Keyword chicken, coconut rice, grilled chicken, maple syrup