Sometimes I forget how easy and good marinades are. Just mix up a few ingredients, plop the meat in, let it sit, and then grill it up--delicious. This recipe was great because it also combined the ingredients used in the marinade for a yummy dressing for the side dish. I used green beans instead of snap peas (steamed them up for about five minutes) and it turned out delicious. I think my 11-month old ate more of them than I did. I had some coconut milk left over after making the marinade so I threw that in with the rice in my rice cooker to make it extra flavorful. I baked the chicken at 375 for 20 minutes instead of grilling it, it turned out great.
recipe courtesy of Rachael Ray Magazine
Five-Spice Coconut Chicken
2 Tbsp. plus 1 tsp. honey
1 Tbsp. plus 1 tsp. lime juice
2 Tbsp. soy sauce
1 clove garlic, finely chopped
2 1/2 tsp. Chinese five-spice powder
1 tsp. salt
8 skinless, boneless chicken thighs
1/2 lb. sugar snap peas
Cooked white rice, for serving
1. In a small bowl, whisk together 1 Tbsp. coconut milk, 1 tsp. honey and 1 tsp. lime juice. Set aside.
2. In a large bowl, combine the remaining 1/3 c. coconut milk, 2 Tbsp. honey and 1 Tbsp. lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate at least 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.
