Five Spice Coconut Chicken

Submitted by dicentra

"Everyday with Rachael Ray. August 2007"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄3 cup unsweetened coconut milk, plus
• 1 tablespoon unsweetened coconut milk
• 2 tablespoons honey
• 1 teaspoon honey
• 1 tablespoon lime juice
• 1 teaspoon lime juice
• 2 tablespoons soy sauce
• 1 garlic clove, finely chopped
• 2 1⁄2 teaspoons Chinese five spice powder
• 1 teaspoon salt
• 8 boneless chicken thighs, pounded flat (about 2 pounds total)
• 1⁄2 lb sugar snap pea
• cooked white rice, for serving

directions

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.
3. Add the chicken thighs, coating well. Marinate for 15 minutes.
4. 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.
5. 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.

Reviews

[Scrapbook Lori]

Fantastic Dish! We made this tonight for dinner. Not only did it taste great, but the whole house smelled wonderful with the marinade as chicken was cooking. No changes made to dish, except we skipped the sugar snap peas, and used the coconut-honey dressing in when steaming the rice, and added some toasted coconut into rice as well. Very yummy - we will definitely have this again. Thanks for posting. :)