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Spicy Maple Chicken With Coconut Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Saucy Jerk Chicken & Coconut Rice

This bold yet balanced jerk chicken is sweet, spicy, and savory, served alongside dreamy coconut jasmine rice for a fast and flavorful dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 480 kcal

Equipment

  • 1 Mixing bowl for marinating chicken
  • 1 Saucepan for cooking rice
  • 1 Skillet for searing chicken

Ingredients
  

Main ingredients

  • 1.5 pounds Boneless skinless chicken thighs
  • 2 tablespoons Jerk seasoning
  • 2 tablespoons Maple syrup
  • 1 tablespoon Soy sauce
  • 1 tablespoon Olive oil
  • 1 cup Jasmine rice
  • 1 cup Coconut milk
  • 1 cup Water
  • 1 pinch Salt
  • 2 Green onions chopped

Instructions
 

Instructions

  • In a bowl, mix jerk seasoning, maple syrup, soy sauce, and olive oil. Toss the chicken thighs in to coat well. Marinate for at least 15 minutes.
  • While chicken marinates, cook rice. In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, reduce to simmer, cover, and cook for 15–18 minutes.
  • Preheat skillet over medium-high heat. Sear marinated chicken for 6–8 minutes per side until browned and cooked through.
  • Remove chicken and let rest a few minutes before slicing.
  • Fluff finished rice with fork and mix in chopped green onions.
  • Slice rested chicken and serve over coconut rice. Drizzle with extra sauce if available.

Notes

Marinate chicken longer for deeper flavor. For a spicier kick, increase jerk seasoning. Leftovers make excellent lunch wraps.