Ingredients
- Preheat oven to 400°F (200°C).
- In a bowl, combine maple syrup, soy sauce, chili flakes, garlic, ginger, cumin, honey, lime juice, salt, and black pepper to make marinade.
- Marinate chicken thighs at least 10 minutes.
- Heat olive oil in oven-safe skillet over medium heat; sear chicken 2 minutes per side.
- Pour remaining marinade over chicken and bake 20 minutes until cooked through.
- Meanwhile, rinse jasmine rice and cook with coconut milk and salt until tender; fluff and stir in green onions and cilantro.
- Serve chicken atop coconut rice immediately.
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine maple syrup, soy sauce, chili flakes, garlic, ginger, cumin, honey, lime juice, salt, and black pepper to make marinade.
- Marinate chicken thighs at least 10 minutes.
- Heat olive oil in oven-safe skillet over medium heat; sear chicken 2 minutes per side.
- Pour remaining marinade over chicken and bake 20 minutes until cooked through.
- Meanwhile, rinse jasmine rice and cook with coconut milk and salt until tender; fluff and stir in green onions and cilantro.
- Serve chicken atop coconut rice immediately.
Notes
- Adjust spiciness to taste and garnish with fresh cilantro.
- Serve immediately for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked/Skillet
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520