Chinese Five Spice Chicken Thighs deliver warm, aromatic flavor with minimal effort. The blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel creates a magical crust on juicy chicken thighs. It’s a simple yet impressive meal perfect for any night.
Nothing beats a great Chinese Five Spice Chicken Thighs. Whether you're a fan of Chicken Thigh Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Chinese Five Spice Chicken Thighs
- Insanely flavorful: Five spice powder creates complex taste with minimal ingredients.
- Crispy skin & juicy meat: Skin-on thighs give perfect textural contrast.
- Incredibly versatile: Serve with rice, noodles, or salad for any craving.
- Amazing aroma: Warm, spicy fragrance fills your kitchen as it cooks.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 2 tbsp Chinese five spice powder
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp vegetable or avocado oil
- 1 tsp sesame oil
- ½ tsp freshly ground black pepper
- ½ tsp salt (adjust to taste)
- 1 scallion, thinly sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Tools: A large oven-safe skillet or baking dish, small bowl for marinade, paper towels
Notes: Don’t skip the fresh ginger and garlic—they make the five spice pop. Bone-in, skin-on thighs are non-negotiable for best texture and flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 21 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What if my five spice powder is old? Give it a quick smell. If the aroma isn’t strong and vibrant, it’s probably lost its potency. Fresh spices make a huge difference in this recipe, so consider buying a new jar if yours has been sitting for over a year.
- Can I use chicken breasts instead? You can, but you’ll lose the incredible juiciness and crispy skin that thighs provide. If you do use breasts, opt for bone-in, skin-on and reduce the cooking time slightly to prevent drying out.
- Pat those thighs dry! This is the secret to getting truly crispy skin. Use paper towels to thoroughly dry the chicken skin before applying the marinade—any moisture will steam the skin instead of letting it crisp up.
- Don’t have an oven-safe skillet? No problem! You can sear the chicken in a regular skillet, then transfer it to a baking dish to finish in the oven. The results will be just as delicious.
How to Make Chinese Five Spice Chicken Thighs
Step 1: Start by preheating your oven to 400°F (200°C). While that’s heating up, take your chicken thighs and pat them completely dry with paper towels—this is crucial for that crispy skin we’re after. In a small bowl, whisk together the five spice powder, soy sauce, honey, minced garlic, grated ginger, vegetable oil, sesame oil, black pepper, and salt. You’ll get this beautifully fragrant, dark marinade that smells absolutely incredible.
Step 2: Now, rub this marinade all over the chicken thighs, making sure to get it underneath the skin too. Gently lift the skin from each thigh and spread some of the mixture directly onto the meat—this infuses the chicken with flavor from the inside out. Don’t be shy with it! Let the thighs sit with the marinade for at least 10 minutes while your skillet heats up. If you have more time, you can marinate them for up to 2 hours in the refrigerator for even deeper flavor.
Step 3: Place your oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. You should hear a nice sizzle immediately. Let them cook undisturbed for about 6-8 minutes, until the skin is golden brown and crispy. You’ll notice the fat rendering out and the skin shrinking slightly—that’s exactly what you want. Resist the urge to move them around too much; this initial sear is what creates that perfect texture.
Step 4: Carefully flip the thighs so they’re skin-side up. At this point, the skin should have a beautiful bronze color and look quite crisp. Transfer the entire skillet to your preheated oven. This method gives you the best of both worlds—crispy skin from the stovetop sear and evenly cooked, juicy meat from the oven.
Step 5: Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part without touching the bone. The thighs should be beautifully glazed, and the skin will have darkened to a deep mahogany color. Your kitchen will smell absolutely incredible by now—that warm, spicy aroma is the five spice working its magic.
Step 6: Remove the skillet from the oven (remember that handle is hot!) and let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Garnish with thinly sliced scallions and a sprinkle of sesame seeds before serving. The fresh scallions add a nice pop of color and a slight sharpness that cuts through the richness perfectly.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Freeze for up to 3 months in a sealed bag or container.
- Reviving: Reheat in a 350°F oven for 10-15 minutes to maintain crispiness.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, fragrant rice is perfect for soaking up all the delicious juices and marinade from the chicken.
- Stir-fried bok choy with garlic — The slight bitterness and crisp texture of the greens provide a wonderful contrast to the rich, spiced chicken.
- Quick-pickled cucumber salad — The bright, acidic crunch cuts through the fattiness of the thighs and cleanses the palate between bites.
Drinks
- Jasmine tea — Its floral notes complement the aromatic spices in the chicken beautifully without overwhelming them.
- Light lager or pilsner — The crisp, clean bubbles help cut through the richness and refresh your palate.
- Gewürztraminer wine — This slightly sweet, aromatic white wine has spicy notes that echo the five spice blend perfectly.
Something Sweet
- Mango sorbet — The bright, tropical fruit flavor provides a refreshing finish that contrasts nicely with the warm spices.
- Fortune cookies — A fun, thematic ending that adds a little crunch and sweetness without being too heavy.
- Lychee fruit — The delicate, floral sweetness of fresh lychees feels light and elegant after the savory main course.
Top Mistakes to Avoid
- Not drying the chicken skin thoroughly. Any moisture left on the skin will steam instead of crisp up, leaving you with rubbery rather than crackly skin. I’ve learned this the hard way—take those extra seconds with the paper towels!
- Moving the chicken too soon during searing. When you first place the thighs in the hot skillet, let them develop that golden crust without disturbing them. If you try to move them too early, the skin will stick and tear.
- Overcooking the chicken. Use
Chinese Five Spice Chicken Thighs
Make juicy, crispy Chinese Five Spice Chicken Thighs in under 45 minutes. This easy recipe delivers incredible flavor with minimal effort. Get the full recipe now!
Ingredients
For the Marinade:
-
2 tbsp Chinese five spice powder
-
1 tbsp soy sauce (or tamari for gluten-free)
-
1 tbsp honey or maple syrup
-
2 cloves garlic (minced)
-
1 tbsp grated fresh ginger
-
1 tbsp vegetable or avocado oil
-
1 tsp sesame oil
-
½ tsp freshly ground black pepper
-
½ tsp salt (adjust to taste)
For the Chicken:
-
6 bone-in, skin-on chicken thighs
For the Garnish:
-
1 scallion (thinly sliced (for garnish))
-
1 tsp sesame seeds (for garnish)
Instructions
-
Start by preheating your oven to 400°F (200°C). While that’s heating up, take your chicken thighs and pat them completely dry with paper towels—this is crucial for that crispy skin we’re after. In a small bowl, whisk together the five spice powder, soy sauce, honey, minced garlic, grated ginger, vegetable oil, sesame oil, black pepper, and salt. You’ll get this beautifully fragrant, dark marinade that smells absolutely incredible.01
-
Now, rub this marinade all over the chicken thighs, making sure to get it underneath the skin too. Gently lift the skin from each thigh and spread some of the mixture directly onto the meat—this infuses the chicken with flavor from the inside out. Don’t be shy with it! Let the thighs sit with the marinade for at least 10 minutes while your skillet heats up. If you have more time, you can marinate them for up to 2 hours in the refrigerator for even deeper flavor.02
-
Place your oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. You should hear a nice sizzle immediately. Let them cook undisturbed for about 6-8 minutes, until the skin is golden brown and crispy. You’ll notice the fat rendering out and the skin shrinking slightly—that’s exactly what you want. Resist the urge to move them around too much; this initial sear is what creates that perfect texture.03
-
Carefully flip the thighs so they’re skin-side up. At this point, the skin should have a beautiful bronze color and look quite crisp. Transfer the entire skillet to your preheated oven. This method gives you the best of both worlds—crispy skin from the stovetop sear and evenly cooked, juicy meat from the oven.04
-
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part without touching the bone. The thighs should be beautifully glazed, and the skin will have darkened to a deep mahogany color. Your kitchen will smell absolutely incredible by now—that warm, spicy aroma is the five spice working its magic.05
-
Remove the skillet from the oven (remember that handle is hot!) and let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Garnish with thinly sliced scallions and a sprinkle of sesame seeds before serving. The fresh scallions add a nice pop of color and a slight sharpness that cuts through the richness perfectly.06
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