Five-Spice Coconut Chicken

August 2007
Five-Spice Coconut Chicken

by 11 people

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Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

  • 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
  • 1/2 pound sugar snap peas
  • Cooked white rice, for serving
  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. Serve with the sugar snap peas and rice.
  • Tormaresca Chardonnay 2005 (Italy)
Tip For a change
  • Cut up the chicken and serve it in a salad.