Chinese Five-Spice Chicken Thighs
Aromatic bone-in chicken thighs marinated in an intoxicating blend of Chinese five-spice, soy, ginger, and garlic, then seared and roasted until the skin turns irresistibly crispy. The warm, complex spice notes penetrate deep into the juicy meat, creating a dish that’s both sophisticated and comforting. Perfect for weeknight dinners or special occasions when you want maximum flavor with minimal effort.
Prep Time : 10 min
Cook Time : 35 min
Servings : 4
10 min
35 min
4
Ingredients
For the Chicken
• 1000g bone-in, skin-on chicken thighs
• 15ml sesame oil
• Sliced scallions for garnish
For the Marinade
• 45ml soy sauce — this one on Amazon
• 30ml Shaoxing wine or dry sherry — this one on Amazon
• 20g honey — this one on Amazon
• 6g Chinese five-spice powder
• 4 garlic cloves, minced
• 15g fresh ginger, minced
• 8g fine sea salt
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Prepare the Marinade
In a medium bowl, whisk together 45ml soy sauce, 30ml Shaoxing wine, 20g honey, 6g Chinese five-spice powder, minced garlic, 15g minced ginger, and 8g fine sea salt until the honey is fully dissolved and the mixture is well combined. - Score and Marinate the Chicken
Using a sharp knife, score the chicken thighs by making 2-3 shallow cuts through the skin and into the meat, creating channels for the marinade to penetrate. Place the thighs in a large dish or resealable bag, pour the marinade over top, and rub thoroughly into the cuts and all surfaces. Cover the dish or seal the bag and refrigerate for at least 2 hours or up to overnight for deeper flavor. - Bring to Room Temperature
Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking. Preheat your oven to 200°C (400°F). - Prepare Chicken for Searing
Remove the chicken thighs from the marinade, letting excess marinade drip back into the dish. Pat the skin thoroughly dry with paper towels—this crucial step ensures crispy, golden skin during roasting. - Sear the Chicken
Heat 15ml sesame oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the skillet and sear without moving for 5 minutes until the skin is deeply golden and releases easily from the pan. - Roast Until Cooked Through
Flip the chicken thighs skin-side up and immediately transfer the entire skillet to the preheated oven. Roast for 25-30 minutes until the internal temperature reaches 75°C (165°F) and the skin is crispy and caramelized. - Rest and Serve
Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish generously with sliced scallions and serve immediately with steamed rice or vegetables.
*Notes :
- Scoring the chicken thighs creates pockets that allow the aromatic marinade to penetrate deeply into the meat, resulting in more flavorful, evenly seasoned chicken throughout.
- Chinese five-spice powder is intensely aromatic and potent—resist the urge to add more than the recipe calls for, as it can easily overpower the dish.
- Thoroughly drying the skin after marinating is the secret to achieving restaurant-quality crispy skin; any moisture left on the surface will create steam instead of allowing proper browning.
- If you can’t find Shaoxing wine, dry sherry makes an excellent substitute that maintains the authentic flavor profile of this dish.
- For meal prep, you can marinate the chicken up to 24 hours in advance, and leftovers reheat beautifully in a 180°C oven for 10-12 minutes.
Nutrition Facts
( per serving )
Calories
~405 kcal
Protein
46 g
Fat
21 g
Carbs
~7.5 g
Calories
~405 kcal
Protein
46 g
Fat
21 g
Carbs
~7.5 g
Related Recipes
Related Recipes
Meyer Lemon Lemonade
Floral Meyer lemon lemonade with peel-infused softness, gently sweet, aromatic, and elegantly balanced without sharp acidity.
Blood Orange Spritzer
Juicy blood orange fizz with subtle rosemary depth, lightly bittersweet, aromatic, and perfectly lifted with bubbles.
Pear White Iced Tea
Ultra-light white tea with crisp pear and gentle honey, clean, watery-fresh, calming, and minimalist.
You might also like
You might also like
Creamy Cajun Shrimp Pasta
Succulent shrimp and linguine in a bold, creamy Cajun sauce with peppers—ready in 35 minutes.
Beef Burrito Rice Bowl
Loaded beef burrito bowl with cilantro-lime rice, black beans, and fresh toppings in 40 minutes.
Austrian Pork Schnitzel
Crispy-coated pork cutlets pounded thin and fried golden in the classic Viennese tradition.
Chinese Five-Spice Chicken Thighs
Ingredients
Method
- In a medium bowl, whisk together 45ml soy sauce, 30ml Shaoxing wine, 20g honey, 6g Chinese five-spice powder, minced garlic, 15g minced ginger, and 8g fine sea salt until the honey is fully dissolved and the mixture is well combined.
- Using a sharp knife, score the chicken thighs by making 2-3 shallow cuts through the skin and into the meat, creating channels for the marinade to penetrate. Place the thighs in a large dish or resealable bag, pour the marinade over top, and rub thoroughly into the cuts and all surfaces. Cover the dish or seal the bag and refrigerate for at least 2 hours or up to overnight for deeper flavor.
- Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking. Preheat your oven to 200°C (400°F).
- Remove the chicken thighs from the marinade, letting excess marinade drip back into the dish. Pat the skin thoroughly dry with paper towels—this crucial step ensures crispy, golden skin during roasting.
- Heat 15ml sesame oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the skillet and sear without moving for 5 minutes until the skin is deeply golden and releases easily from the pan.
- Flip the chicken thighs skin-side up and immediately transfer the entire skillet to the preheated oven. Roast for 25-30 minutes until the internal temperature reaches 75°C (165°F) and the skin is crispy and caramelized.
- Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish generously with sliced scallions and serve immediately with steamed rice or vegetables.
Notes
- Scoring the chicken thighs creates pockets that allow the aromatic marinade to penetrate deeply into the meat, resulting in more flavorful, evenly seasoned chicken throughout.
- Chinese five-spice powder is intensely aromatic and potent—resist the urge to add more than the recipe calls for, as it can easily overpower the dish.
- Thoroughly drying the skin after marinating is the secret to achieving restaurant-quality crispy skin; any moisture left on the surface will create steam instead of allowing proper browning.
- If you can’t find Shaoxing wine, dry sherry makes an excellent substitute that maintains the authentic flavor profile of this dish.
- For meal prep, you can marinate the chicken up to 24 hours in advance, and leftovers reheat beautifully in a 180°C oven for 10-12 minutes.