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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 ginger, grated - Salt and pepper to taste For the maple chicken, you need simple, fresh ingredients. The maple syrup gives sweetness. The soy sauce adds saltiness. Dijon mustard brings a nice tang. Garlic and ginger add depth. - 1 cup jasmine rice - 1 can (13.5 oz) coconut milk - 1 cup water - 1/4 teaspoon salt Coconut rice is creamy and fragrant. Jasmine rice works best since it is soft and fluffy. Coconut milk brings a rich flavor. Salt enhances the taste of the rice. - 1/4 cup chopped fresh cilantro - Lime wedges for serving Garnishing makes the dish pop. Fresh cilantro adds color and freshness. Lime wedges give a zesty kick. You can squeeze lime over the chicken for extra flavor. This dish combines sweet, savory, and creamy elements. It’s a balanced meal that feels special. {{ingredient_image_1}} First, gather your marinade ingredients. In a bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, 2 minced garlic cloves, and 1 teaspoon grated ginger. Add a pinch of salt and pepper for taste. Now, coat the 4 boneless, skinless chicken breasts well in the marinade. Make sure they are covered nicely. Cover the bowl and let it marinate for at least 30 minutes, or even overnight for more flavor. While your chicken marinates, let's prepare the coconut rice. Rinse 1 cup jasmine rice under cold water until the water runs clear. This step helps remove extra starch. In a medium saucepan, combine the rinsed rice with 1 can of coconut milk, 1 cup of water, and 1/4 teaspoon salt. Bring this mix to a boil over high heat. Once your rice is cooking, preheat your grill or a large skillet over medium heat. Take the chicken out of the marinade, letting any excess drip off. Grill or sauté the chicken for 6-7 minutes on each side. You want it to be fully cooked, reaching an internal temperature of 165°F. Keep an eye on it to ensure it doesn’t burn. In the last few minutes of cooking, take the remaining marinade and brush it onto the chicken. This will create a nice glaze. Cook until it bubbles and coats the chicken well. Now it’s time to plate your dish! Spoon a generous amount of coconut rice onto each plate. Slice the chicken and place it on top or beside the rice. For a pop of color, garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges on the side. Squeeze the lime over the chicken for a fresh zing! Marinating your chicken is key. I suggest a marinating time of at least 30 minutes. For the best flavor, try to marinate overnight. This allows the flavors to soak in. When cooking chicken, always check the temperature. The chicken should reach 165°F. Use a meat thermometer for accuracy. This ensures that your chicken is safe to eat and juicy. Getting the rice right is simple. Use a water-to-rice ratio of 1:1 when cooking jasmine rice. This means you’ll need 1 cup of water for every cup of rice. After cooking, let the rice rest for 5 minutes. This helps the rice become fluffy. It allows the moisture to settle evenly throughout. For sides, consider serving a fresh salad or steamed veggies. These add color and crunch to your meal. You can also try roasted vegetables for extra flavor. As for drinks, a light white wine pairs well. If you prefer non-alcoholic, try coconut water or a refreshing lemonade. These drinks complement the dish nicely. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour or overnight for deeper flavor penetration. Perfect Rice Texture: Rinse the jasmine rice thoroughly to remove excess starch, resulting in fluffy, non-sticky rice. Check Chicken Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption. Garnish for Freshness: Don't skip the cilantro and lime wedges; they add a refreshing contrast to the sweet and savory flavors of the dish. {{image_2}} You can switch the chicken for tofu or shrimp. Tofu works great for a plant-based meal. Choose firm tofu for the best texture. Press the tofu to remove excess water. Then, cut it into cubes and marinate just like the chicken. You can cook it in a pan or grill it for extra flavor. Shrimp is another tasty choice. Use large shrimp and marinate them for about 15 minutes. Cook them for 2-3 minutes on each side until they turn pink. Both options add a unique twist to the dish. If you want more flavor, try adding spices or herbs. A pinch of chili flakes can add heat. Fresh herbs like basil or mint also work well. You can mix in some smoked paprika for a deeper taste. For rice, jasmine is perfect, but other varieties can shine too. Try basmati for a nutty flavor or brown rice for more fiber. Each choice changes the dish’s overall taste in a fun way. For gluten-free needs, just use tamari instead of soy sauce. This keeps the dish safe for those avoiding gluten. Want a vegan version? Simply swap out the chicken for tofu and use coconut aminos in place of soy sauce. This keeps the flavors rich while meeting dietary needs. Enjoy these options and find what you love best! To keep your Maple Chicken and Coconut Rice fresh, store leftovers properly. First, let the dish cool down to room temperature. Next, transfer the chicken and rice to airtight containers. This helps keep moisture in and prevents odors from mixing. For refrigeration, place the containers in the fridge. They will stay good for about three to four days. If you want to keep them longer, consider freezing. To freeze, use freezer-safe bags or containers. This will help avoid freezer burn. Leftovers can last up to three months in the freezer. When it's time to enjoy leftovers, reheating is key. For the chicken, the best methods are the oven or a skillet. In the oven, preheat it to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes until warm. In a skillet, heat a small amount of oil over medium heat. Add the chicken and cover. This helps keep it moist. Cook for about 5-7 minutes, turning once. For the coconut rice, use the microwave or stovetop. In the microwave, place rice in a bowl with a splash of water. Cover and heat for about 1-2 minutes. Stir halfway through. On the stovetop, add rice and a little water to a pan. Heat on low, stirring often until warm. This keeps the rice fluffy and tasty. Enjoy your meal just like it was fresh! Yes, you can use other rice types. Brown rice works well but needs longer cooking. If you want a nutty flavor, try basmati rice. You can also use sushi rice for a stickier texture. Just adjust the water ratio based on the rice type. For example, brown rice usually needs more water. Check the chicken for clear juices. The meat should not be pink inside. Use a meat thermometer for best results. The internal temperature should be 165°F. If you do not have a thermometer, cut into the thickest part. If the juices run clear, your chicken is done. Yes, you can prepare this recipe in advance. Marinate the chicken a day before. Cook the rice and chicken the same day or store them separately. Keep the chicken in the fridge for up to three days. Cooked rice can last up to five days. Just reheat before serving for the best taste. This recipe for maple chicken with coconut rice is simple and tasty. We covered key ingredients and step-by-step instructions for perfect results. I shared tips to ensure juicy chicken and fluffy rice. You can also explore variations for protein or spices to fit your taste. Don't forget storage tips, so leftovers stay fresh. Whether you try this dish tonight or save it for later, it’s sure to impress. Enjoy cooking and savor every bite!

Maple-Glazed Chicken with Creamy Coconut Rice

A delicious chicken dish glazed with maple syrup served alongside creamy 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
  • 0.25 cup pure maple syrup
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • to taste salt and pepper
  • 1 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup water
  • 0.25 teaspoon salt
  • 0.25 cup chopped fresh cilantro for garnish
  • to serve lime wedges

Instructions
 

  • In a mixing bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, minced garlic, grated ginger, and a pinch of salt and pepper. Add the chicken breasts to the bowl and coat well. Cover and marinate for at least 30 minutes (or up to overnight in the fridge).
  • While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and let it sit covered for an additional 5 minutes.
  • Preheat your grill or a large skillet over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Grill or sauté the chicken for 6-7 minutes on each side, or until fully cooked and charred (internal temperature should reach 165°F).
  • During the last few minutes of cooking, brush the chicken with the remaining marinade to create a nice glaze, cooking until bubbly.
  • Spoon a generous amount of coconut rice onto each plate, slice the chicken, and place it on top or beside the rice. Garnish with chopped cilantro and serve with lime wedges for squeezing over the chicken.

Notes

Marinate the chicken overnight for best flavor.
Keyword chicken, coconut rice, grilled chicken, maple syrup