Five-Spice Coconut Chicken - Hell yes!

I (sort've) made this last night, except instead of marinating the chicken for 15 minutes, I marinated it for three hours. My BF then cooked it up on the outside grill with a side of sliced zucchini I supplied to him slathered in rosemary-infused oil and dusted with salt and freshly ground black pepper. I can't even begin to describe the euphoria! I also whisked up the side sauce in this recipe (unsweetened coconut milk, lime juice and honey), but instead of drizzling it on sugar snap peas (which I am not a fan of), we poured it on a side of brown rice. I would definitely recommend trying this one at home, kids! I'll admit the rosemary flavored oil wasn't the most cohesive flavor to go with the Asian meal, but it was the only flavored oil I had and I didn't want naked zucchini. Maybe try a basil oil? In any case, just try it!