Juicy chicken thighs are roasted in a savory honey-soy glaze with warm, aromatic Chinese five-spice. This easy Chinese five-spice chicken uses a rack-over-water roasting method to keep the meat tender while building a flavorful glaze.
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Chinese five-spice chicken is a home-style dish featuring chicken marinated in a sweet and savory five-spice sauce, then roasted until tender and glazed.
I developed this recipe because I love roasted chicken thighs and the warm, aromatic flavor of Chinese five-spice. It's especially comforting during the colder months when I want to fire up the oven, and I like serving it with steamed rice and vegetables for a complete meal.
I found that roasting the chicken on a wire rack allows hot air to circulate around the thighs for more even cooking, while the water underneath catches the drippings and prevents them from burning.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Skin-on, Bone-in Chicken Thighs: These stay juicy and tender during roasting. Chicken drumsticks also work, but cook them until they reach an internal temperature of 165°F.
- Green Onions: Finely chopped for garnish.
Chicken Marinade
- Honey: Use any unflavored liquid honey and avoid flavored ones.
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
- Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola or refined avocado oil.
- Chinese Five-Spice Powder: A fragrant spice blend typically made with star anise, cloves, cinnamon, fennel, and Sichuan peppercorns. Do not substitute it with allspice as it doesn't taste the same.
- Rice Vinegar: Apple cider vinegar also works.
- Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan on medium heat until golden.
- Yellow Mustard: Use prepared yellow mustard, not mustard powder.
- Garlic Powder: I prefer garlic powder because it blends evenly into the marinade. Avoid using freshly minced garlic as it can scorch in the oven.
- Salt
- Black Pepper: White pepper also works.
Expert Tips
- Pat the chicken dry so the marinade coats the thighs instead of becoming diluted.
- Pierce only the flesh to help the marinade penetrate without damaging the skin.
- Keep the skin facing up throughout roasting so the glaze builds on top.
- Baste in thin layers every 10 minutes to gradually build the flavorful glaze.
- Keep the rack above water so the chicken roasts instead of sitting in liquid.
Instructions
Below are step-by-step instructions on how to make Chinese five-spice chicken:
- Preheat the oven: Preheat the oven to 355°F.
- Make the marinade: Whisk the marinade ingredients in a small bowl until the honey is fully dissolved.
- Pierce and marinate the chicken: Pat the chicken thighs dry with paper towels and lightly pierce the flesh with a fork. Place them in a large mixing bowl, pour the marinade over top, and toss until evenly coated.
- Prepare the pan: Pour enough water into a deep 9×13-inch baking pan to lightly cover the bottom. Place a wire rack inside, making sure it sits above the water.
- Arrange the chicken: Place the chicken thighs skin-side up on the wire rack and brush them with the marinade.
- Roast and baste: Roast for 35-40 minutes, brushing the chicken with more marinade every 10 minutes during the first 30 minutes. Add more water to the pan if it dries out. Continue roasting until the glaze is lightly browned and a thermometer inserted into the thickest part of the chicken, without touching the bone, reaches 165°F.
- Rest and garnish: Remove from the oven and let the chicken rest for 5 minutes, then garnish with chopped green onions and toasted sesame seeds.
Storage & Reheating
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Bake at 350°F for about 10-15 minutes or microwave each piece for 1-2 minutes until hot throughout.
Variations
- Gluten-Free: Replace the regular soy sauce with an equal amount of tamari or gluten-free soy sauce.
- Spicy: Add ½ teaspoon of red pepper flakes to the marinade.
Pairing Suggestions
Serve Chinese five-spice chicken thighs with:
- Hot and Sour Soup: The tangy broth balances the sweet, savory chicken.
- Egg Fried Rice: The savory rice complements the aromatic five-spice flavors.
- Chinese Garlic Gai Lan: Garlicky greens balance the rich, sweet glaze.
FAQ
Look for Chinese five-spice powder at select grocery stores in the international aisle, at Asian grocery stores, or online retailers like Amazon.
Yes, but boneless thighs will cook faster than bone-in thighs. Start checking them earlier and cook until they reach an internal temperature of 165°F.
Yes. Marinate the chicken covered in the refrigerator overnight for deeper flavor, then cook it according to the recipe. Roast directly from the refrigerator, allowing additional cooking time as needed to reach 165°F.
More Like This
Check out my other chicken recipes:
📖 Recipe
Easy Chinese Five-Spice Chicken Thighs
Ingredients
- 1 lb skin-on bone-in chicken thighs about 4 thighs
- 1 green onion finely chopped for garnishing
Marinade
- 3 tablespoon honey
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon vegetable oil or any neutral oil
- 1 tablespoon Chinese five spice
- 1 tablespoon rice vinegar
- ½ tablespoon sesame seeds toasted kind
- 2 teaspoon yellow mustard liquid kind
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 355°F.
- Whisk the marinade ingredients in a small bowl until the honey is fully dissolved.
- Pat the chicken thighs dry with paper towels and lightly pierce the flesh with a fork. Place them in a large mixing bowl, pour the marinade over top, and toss until evenly coated.
- Pour enough water into a deep 9×13-inch baking pan to lightly cover the bottom. Place a wire rack inside, making sure it sits above the water.
- Place the chicken thighs skin-side up on the wire rack and brush them with the marinade.
- Roast for 35-40 minutes, brushing the chicken with more marinade every 10 minutes during the first 30 minutes. Add more water to the pan if it dries out. Continue roasting until the glaze is lightly browned and a thermometer inserted into the thickest part of the chicken, without touching the bone, reaches 165°F.
- Remove from the oven and let the chicken rest for 5 minutes, then garnish with chopped green onions and toasted sesame seeds.
Baker Tara
What does “mustard” mean? Dry or yellow?
christieathome
Yellow mustard in the bottle form
kait
Tastes great on the grill!
christieathome
So glad you enjoyed it and I appreciate the kind review, Kait! Thanks for making my recipe! The grill must add some great flavor 🙂
Heidi | The Frugal Girls
The Chinese five spice and honey created such a luscious glaze on the your chicken... so irresistible!