These juicy, flavor-packed chicken thighs are marinated in a bold blend of Chinese five-spice, soy sauces, garlic, and chili oil, then roasted until the skin turns crispy and caramelized. The result is a savory, slightly spicy dish that’s deeply aromatic and satisfying—perfect for weeknight dinners or as part of an Asian-inspired meal spread.

Why You’ll Love This Recipe

This recipe is both simple to prepare and rich in flavor. The combination of five-spice powder and chili oil delivers a perfect balance of heat and warmth, while the honey creates a slightly sticky glaze that crisps up beautifully in the oven. Using skin-on chicken thighs ensures juicy, tender meat with a golden, flavorful crust. It’s ideal for those who love bold flavors and minimal hands-on cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1.5 lbs boneless chicken thighs (skin-on preferred)
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon chili oil (with flakes)
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

Directions

1. In a large mixing bowl, whisk together the soy sauce, dark soy sauce, Shaoxing wine, chili oil, honey, minced garlic, Chinese five-spice powder, white pepper, and salt.
2. Add the chicken thighs to the marinade and toss until well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the oven to 400°F (200°C). Line a baking tray with foil and lightly grease it with oil or nonstick spray.
4. Arrange the marinated chicken thighs on the tray, skin-side up. Drizzle with vegetable oil.
5. Roast for 35–40 minutes, basting once or twice with pan juices, until the skin is crispy and caramelized and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before slicing. Serve hot with steamed rice, stir-fried greens, or pickled vegetables.

Servings and timing

This recipe serves 3–4 people.
Preparation time: 10 minutes
Marination time: 2 hours (or overnight)
Cooking time: 35–40 minutes
Total time: 2 hours 50 minutes (including marination)

Variations

• Extra spicy: Add a teaspoon of Sriracha or a chopped fresh chili to the marinade.
• Sweeter glaze: Increase the honey to 1.5 tablespoons for a more pronounced sweetness.
• Grilled version: Grill the chicken thighs over medium heat for 6–7 minutes per side until fully cooked and slightly charred.
• Boneless breasts: Substitute chicken thighs with boneless breasts, adjusting the cook time to 25–30 minutes.
• Gluten-free: Use tamari or a certified gluten-free soy sauce in place of regular soy sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking tray and warm in a 375°F (190°C) oven for 10–12 minutes to restore crispness. Alternatively, reheat gently in a skillet over medium heat with a splash of water or stock. Avoid microwaving if you want to retain the crispy skin.

FAQs

Can I use bone-in chicken thighs instead?

Yes, but increase the roasting time by 5–10 minutes. Ensure the internal temperature reaches 165°F (74°C).

Is Chinese five-spice very strong?

It’s aromatic and warm, with notes of star anise, cloves, and cinnamon. A little goes a long way, but it blends well in this marinade.

Can I marinate the chicken for longer than overnight?

Up to 24 hours is fine. Beyond that, the chicken may become overly salty or overly soft in texture.

What should I serve with this dish?

Steamed jasmine rice, stir-fried bok choy, or a cucumber salad are excellent pairings.

Can I make this ahead for a dinner party?

Yes, marinate the chicken ahead of time and roast just before serving. The flavor improves with time.

Can I use pre-ground garlic or garlic paste?

Fresh minced garlic gives the best flavor, but garlic paste is acceptable in a pinch.

Is chili oil mandatory?

Chili oil adds both heat and richness. You can reduce the amount or use a milder chili sauce if preferred.

How do I make it less salty?

Use low-sodium soy sauce and reduce the dark soy sauce slightly for a milder flavor.

Can I air fry this chicken?

Yes, air fry at 375°F (190°C) for 20–25 minutes, flipping halfway through. Check for doneness at 165°F (74°C).

What does Shaoxing wine do in this recipe?

It adds depth and complexity. If unavailable, dry sherry is the best substitute.

Conclusion

Spicy Roasted Five-Spice Chicken Thighs deliver deep umami flavor, warming spices, and crispy golden skin in every bite. With minimal effort and maximum payoff, this dish is perfect for lovers of bold Asian-inspired cooking. Whether served with simple rice or a more elaborate spread, it’s sure to become a go-to recipe for flavorful dinners.

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