Easy Chinese Five-Spice Chicken Thighs
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.
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.
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Nutrition
Calories: 288kcal | Carbohydrates: 16g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 897mg | Potassium: 282mg | Fiber: 1g | Sugar: 13g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg