Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon chili flakes
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon ground cumin
- 1 tablespoon honey (optional)
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1.5 cups jasmine rice
- 1 cup coconut milk
- 1/2 teaspoon salt
- 2 tablespoons chopped green onions
- 1 tablespoon chopped cilantro
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Combine maple syrup, soy sauce, chili flakes, garlic, ginger, cumin, honey, lime juice, salt, and black pepper to make marinade.
- Marinate chicken thighs for at least 10 minutes.
- Heat olive oil in oven-safe skillet over medium heat and sear chicken 2 minutes per side.
- Pour remaining marinade over chicken and bake 20 minutes until cooked through.
- Rinse jasmine rice and cook with coconut milk and salt until tender. Fluff and stir in green onions and cilantro.
- Serve chicken over coconut rice immediately.
Notes
- Adjust spiciness to preference and garnish with fresh cilantro for best flavor.
- Serve immediately for a balanced, flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked + Skillet
- Cuisine: Fusion