Five Spice Chicken (Printable)

Tender oven-roasted chicken thighs with aromatic Chinese five spice marinade, golden crispy skin and juicy meat.

# 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 Steps:

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 with the marinade. 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 aluminum foil for easy cleanup.
04 - Place the marinated chicken thighs on the prepared baking sheet, skin-side up. Spoon any remaining marinade over the top of the chicken pieces.
05 - Roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown and crispy. For extra crispy skin, broil for 2 to 3 minutes at the end of cooking.
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 if desired. Serve hot with steamed rice and vegetables.

# Expert Advice:

01 -
  • The marinade creates this impossibly sticky, caramelized coating that you'll want to eat straight off the pan
  • It's one of those set it and forget it recipes that makes you look like you spent hours planning dinner
  • The leftovers, if you somehow have any, make the most incredible cold chicken for lunch the next day
02 -
  • The skin can go from perfectly crispy to burnt very quickly under the broiler, so watch it like a hawk during those last few minutes
  • Patting the chicken skin dry before marinating helps it crisp up better in the oven
  • Letting the chicken rest after roasting is absolutely essential or all those delicious juices will run out onto the cutting board
03 -
  • Lining your baking sheet with foil first, then parchment, makes cleanup virtually effortless
  • If your five spice powder has been sitting in your pantry for more than a year, treat yourself to a fresh jar

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