Five Spice Coconut Chicken

• 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

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.

unsweetened coconut milk, unsweetened coconut milk, honey, honey, lime juice, lime juice, soy sauce, garlic, chinese five spice powder, salt, chicken thighs, sugar snap pea, white rice

Taken from www.food.com/recipe/five-spice-coconut-chicken-332803 (may not work)