Five-Spice Coconut Chicken

Five-Spice Coconut Chicken
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside.

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.

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.

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.