Five Spice Chicken (Printer-friendly)
Tender roasted chicken thighs glazed with fragrant five spice marinade, golden and juicy
# What You’ll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon oyster sauce
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
06 - 1 tablespoon Shaoxing wine (or dry sherry)
07 - 2 teaspoons Chinese five spice powder
08 - 3 garlic cloves, minced
09 - 1 teaspoon freshly grated ginger
10 - 1/2 teaspoon ground white pepper
→ Garnish
11 - 2 scallions, thinly sliced
12 - 1 teaspoon toasted sesame seeds
# How-To Guide:
01 - In a large bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, Shaoxing wine, five spice powder, minced garlic, grated ginger, and white pepper until well combined.
02 - Add the chicken thighs to the bowl, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil for easy cleanup.
04 - Place the marinated chicken thighs skin-side up on the prepared baking sheet. Spoon any remaining marinade over the top of each piece.
05 - Roast for 35–40 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the skin is golden brown and crispy. For extra crispiness, broil for an additional 2–3 minutes at the end.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with sliced scallions and toasted sesame seeds before serving.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, turning humble chicken thighs into something that tastes like it came from a restaurant
- Your kitchen will smell absolutely incredible while this roasts, which is basically a free aromatherapy session
02 -
- I learned the hard way that broiling can go from perfect to burned in literally 30 seconds, so set a timer and don't walk away
- Patting the chicken skin dry before marinating helps it crisp up better, though I'll admit I usually forget this step
03 -
- Bring the chicken to room temperature for about 20 minutes before roasting for more even cooking
- If the pan juices start burning during roasting, add a splash of water and keep going