Five Spice Coconut Chicken - cooking recipe

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

Preparation

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.