Five-Spice Coconut Chicken
Ingredients
- ⅓ cup coconut milk not coconut cream
- 1 tablespoon honey if you use unsweetened coconut milk you will need to increase honey to 2 tablespoons honey
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 1 garlic clove finely chopped
- 2 ½ teaspoons Chinese five-spice powder
- 1 teaspoon salt
- 8 boneless skinless chicken thighs, pounded flat
Instructions
- Pound out each chicken thigh in a plastic bag until they are even. Don't pound them too thin. It will cook better if they are just even and not thicker on one end versus the other. Set them aside.
- In a deep plate, mix together the coconut milk, honey, lime juice, soy sauce, garlic, five spice powder and salt. Then add the chicken thighs into the marinade. Allow it to marinate for 15 minutes. Start your grill while you are waiting. Heat it to medium heat.
- Grill the chicken thighs for about 4 minutes on each side, until cooked through.
- **If it's winter and you don't want to use the BBQ then use a grill pan on the top of the stove.
- Adapted from Rachel Ray
Summer is the best time for grilling on the barbecue and I am not typically a fan of grilling chicken that have bones and skin. It's just hard to not burn it and be sure that it is cooked correctly. However, I love grilling boneless, skinless chicken and I love this Five-Spice Coconut Chicken.
It is so good in almost everything! I typically grill it and serve it with sugar snap peas in a little marinade. The chicken turned out good!
When you marinade it, you only have to marinade it for 15 minutes. I just mix together the marinade right in the deep plate that I am going to set this chicken in. If your chicken thighs are pretty small then you don't need to pound them. However, if you use chicken breasts then you will need to pound them down until they are even.
Five-Spice Coconut Chicken
Ingredients
- ⅓ cup coconut milk not coconut cream
- 1 tablespoon honey if you use unsweetened coconut milk you will need to increase honey to 2 tablespoons honey
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 1 garlic clove finely chopped
- 2 ½ teaspoons Chinese five-spice powder
- 1 teaspoon salt
- 8 boneless skinless chicken thighs, pounded flat
Instructions
- Pound out each chicken thigh in a plastic bag until they are even. Don't pound them too thin. It will cook better if they are just even and not thicker on one end versus the other. Set them aside.
- In a deep plate, mix together the coconut milk, honey, lime juice, soy sauce, garlic, five spice powder and salt. Then add the chicken thighs into the marinade. Allow it to marinate for 15 minutes. Start your grill while you are waiting. Heat it to medium heat.
- Grill the chicken thighs for about 4 minutes on each side, until cooked through.
- **If it's winter and you don't want to use the BBQ then use a grill pan on the top of the stove.
- Adapted from Rachel Ray
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