Five Spice Chicken Thighs (Printable)

Tender chicken roasted with fragrant five spice marinade until 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

# Directions:

01 - Whisk together soy sauce, oyster sauce, honey, sesame oil, Shaoxing wine, five spice powder, minced garlic, grated ginger, and white pepper in a large bowl until fully combined.
02 - Add chicken thighs to the bowl, turning to coat evenly. Cover and refrigerate for at least 30 minutes, 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 marinated chicken thighs skin-side up on prepared tray. Spoon remaining marinade over the top for extra flavor.
05 - Roast for 35–40 minutes until internal temperature reaches 165°F and skin is golden brown. For crispier skin, broil 2–3 minutes at the end.
06 - Remove from oven and let rest 5 minutes to redistribute juices. Garnish with sliced scallions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting while you go about your day
  • Crispy skin meets tender, fragrant meat in every single bite
  • Your kitchen will smell like a proper Chinese restaurant without takeout prices
02 -
  • Marinating overnight transforms this from good to absolutely incredible
  • Pat the skin dry before roasting if you want it extra crispy
  • Use a meat thermometer because undercooked chicken is not worth the risk
03 -
  • Line your baking tray with foil AND parchment for the easiest cleanup ever
  • Let the chicken come to room temperature for 20 minutes before roasting for even cooking

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