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Baked Five Spice Chicken Thighs

Baked Five Spice Chicken Thighs

Hey there! Are you looking for a delicious and easy chicken recipe? Look no further because these baked five-spice chicken thighs are just what you need! It’s one of my personal favorites and always a hit with my family and friends. 

The combination of aromatic spices and juicy chicken thighs makes for a mouthwatering dish perfect for any occasion. Whether you’re in the mood for a cozy dinner at home or hosting a dinner party, this recipe is sure to impress.

So, let’s get cooking and spice up your dinner!

Ingredients five-spice chicken thighs 

-1.5 lbs chicken thighs (boneless, skinless)

-3 tbsp oyster sauce

-1/8 cup granulated sugar

-1/2 teaspoon Chinese Five Spice Powder

-½ teaspoon ground black pepper

-1 tbsp minced fresh garlic

-1 tbsp honey

-1.5 tbsp all-purpose soy sauce

-1 tbsp cooking wine

Basting sauce for the chicken thighs 

-1 tbsp dark soy sauce

-1 tbsp of regular soy sauce

-1 tbsp chili oil

-2 tbsp honey

-2 tbsp water

Chicken marinate

How to make easy five-spice chicken thighs

  • To make the sauce, mix together oyster sauce, sugar, five-spice powder, minced garlic honey, soy sauce, cooking wine, and ground black pepper in a small bowl.
  • Marinate chicken with the sauce for at least 30 minutes or overnight in the fridge.
  • Line a large baking sheet with foil to reduce clean-up. 
  • Place the chicken on a wire rack. Bake at 360°F for 20-30 minutes.
  • Baste and flip in between.
  • Serve with steamed rice or sandwiches.
Baked Five Spice Chicken Thighs

Tips and tricks to make perfect baked five-spice chicken thighs 

  1. Use a wire rack: Placing the chicken on a wire rack over a baking sheet will allow air to circulate around the chicken, which will help it cook more evenly and prevent the skin from getting soggy.
  2. Baste the chicken: You can also add butter to the basting sauce for a better flavor.
  3. Let the chicken rest: Once the chicken is fully cooked, let it rest for 5-10 minutes before serving. This will allow the juices to redistribute and help keep the meat moist.

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