Savory Rotisserie Chicken with Spicy Maple-Curry Glaze and Coconut Rice

Preheat your oven to 375°F. Remove the rotisserie chicken from its packaging and place it in a roasting pan.

In a small bowl, mix together 1/4 cup of maple syrup, 2 tablespoons of curry powder, 1 tablespoon of soy sauce, and 1 teaspoon of cayenne pepper to create the glaze.

Brush the glaze generously over the chicken, ensuring it gets into all the nooks and crannies. Cover the chicken loosely with aluminum foil to keep it moist during cooking.

Bake the chicken in the preheated oven for 25 minutes. While the chicken is baking, rinse 1 cup of jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice with 1 can (13.5 ounces) of coconut milk and 1/2 cup of water.

Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

After 25 minutes, remove the foil from the chicken and bake for an additional 10 minutes to allow the glaze to caramelize.

Once done, let the chicken rest for 5 minutes before carving. Fluff the coconut rice with a fork and serve it alongside the glazed chicken.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor.