Five-Spice Coconut Chicken

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Five-Spice Coconut Chicken

Yield: 4

Author: Source: Food & Wine

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 1/3 cup plus 1 tablespoon unsweetened coconut milk
• 2 tablespoons plus 1 teaspoon honey
• 1 tablespoon plus 1 teaspoon lime juice
• 2 tablespoons soy sauce
• 1 clove garlic, finely chopped
• 2 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon salt
• 8 boneless chicken thighs (about 2 pounds total), pounded flat

Instructions

1. In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside.
2. In a large bowl, combine the remaining 1/3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate for 15 minutes.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 minute; drain. Transfer to a medium bowl and toss with the reserved coconut-honey dressing.
4. Preheat a grill or grill pan to medium. Grill the chicken thighs for about 4 minutes on each side, until cooked through.

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