Five-Spice Glazed Chicken Thighs
Aromatic and deeply flavorful. These succulent chicken thighs are seasoned with a traditional Cantonese five-spice blend and glazed to a beautiful mahogany finish.
Five-Spice Glazed Chicken Thighs
Aromatic and deeply flavorful. These succulent chicken thighs are seasoned with a traditional Cantonese five-spice blend and glazed to a beautiful mahogany finish.
Ingredients
- 6-8 boneless, skin-on chicken thighs
- 3 tbsp Hoisin sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp Chinese five-spice powder
- 2 garlic cloves, grated
- 1-inch ginger root, grated
- 2 tbsp honey, divided
- 2 tbsp dark soy sauce, divided
Instructions
In a bowl, combine Hoisin sauce, oyster sauce, grated garlic, grated ginger, five-spice powder, 1 tablespoon of honey, and 1 tablespoon of dark soy sauce to create the marinade.
Thoroughly coat the chicken thighs with the marinade, applying some under the skin. Cover and refrigerate for at least 2 hours.
Preheat the appliance to 375°F (190°C). Remove chicken from the marinade and pat dry, wiping off excess.
Arrange chicken thighs skin-side down in a single layer. Cook for 10 minutes.
Flip the thighs. Continue to cook skin-side up for 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
In a small bowl, combine the remaining 1 tablespoon of honey and 1 tablespoon of dark soy sauce. Brush this glaze over the chicken skin during the final 2-3 minutes of cooking.
Nutrition Facts
Amount per 1 servingChef's Tip
"Chinese five-spice powder has a potent flavor. Use it in moderation."