Looking to jazz up dinner? These Chinese Five-Spice Chicken Thighs are a spicy and sweet hit at any table!
I have a confession to make: I am absolutely obsessed with Chinese five-spice. I put it in bread and muffins; I rub it on chicken wings and ribs… I haven’t tried it on roasted potatoes yet, but I bet that would be amazing. That being said, the best way to use Chinese five-spice is on these chicken thighs. They turn out so juicy and succulent, I want to eat them all myself, but I usually have to share.
Once the chicken thighs are spiced to perfection with a bit of salt and some Chinese five-spice, they’re cooked in a skillet and then coated with the best sticky, sweet honey glaze. They’re seriously the best chicken thighs you’ll ever eat, and they’re fast enough to whip up on a weeknight.
Are Chinese Five-Spice Chicken Thighs Healthy?
These chicken thighs are full of protein, and because the skin is removed, they have less fat than skin-on chicken thighs would. The fresh ginger in the dish is a source of antioxidants and can improve digestion. That said, the honey adds a good bit of sugar, the chicken broth and salt add plenty of sodium, and there aren’t any vegetables in this recipe. As a result, this might not be something you’d want to serve to folks watching their sodium or sugar intake, and you’ll definitely want to serve these chicken thighs with a side of veggies. This recipe is gluten-free and dairy-free.
What is Chinese Five-Spice?
Chinese five-spice is a bold, sweet, and spicy seasoning blend that is often used in Asian cooking. It gets its signature spicy zing from star anise, Chinese cinnamon, fennel seed, and cloves. Depending on who’s making it (or where you bought the blend), the fifth spice in the mixture can be ginger, white pepper, or Sichuan peppercorns. If you want a subtle tongue-numbing sensation, go for the brand that uses Sichuan peppercorns. I prefer it as the fifth spice myself.
How To Make Ahead And Store
Let the chicken cool completely and store it in an airtight container. It will keep in the fridge for up to 4 days. To freeze the leftovers, wrap each chicken thigh separately in plastic then store them in an airtight container or freezer-safe, resealable bag. They will last in the freezer for up to 3 months. When you’re ready to eat the chicken, let them thaw in the fridge overnight. You can then warm them to an internal temperature of 165°F in the microwave, on the stovetop, or in the oven.
Serving Suggestions
Chinese five-spice chicken thighs beg to be paired with healthy sides. Personally, I love to pair this chicken with Instant-Pot Coconut Rice, which gives a subtle coconut flavor that serves as an excellent bed for the chicken. A side of Oriental Coleslaw With Asian Dressing provides a healthy crunch, while Sautéed Zucchini is a simpler flavor that steps back and lets the chicken do the talking. My personal favorite vegetable side for these spicy thighs are Roasted Green Beans with a quarter teaspoon of crushed red pepper added.
Also, I’d be remiss to not mention noodles in this section. If you’re a noodle fan, this chicken goes great on top of Honey-Garlic Instant-Pot Noodles, with a handful of wilted spinach thrown in for added nutrition.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon Chinese five-spice
- Sea salt
- 2 teaspoons olive oil
- 1/2 cup chicken broth (not reduced-sodium)
- 1/4 cup honey
- 1 1/2 teaspoons fresh ginger minced
- Cilantro for garnish
Instructions
- Remove any large chunks of fat from the chicken thighs and pat them dry with a paper towel. Sprinkle half of the Chinese five-spice over the top of the thighs, rubbing in as you go. Sprinkle with salt. Flip the thighs, rub in the rest of the Chinese five-spice, and sprinkle with salt.
- Heat the oil in large nonstick frying pan (not a cast-iron skillet, that's just for pictures!) on medium-high heat. Place the chicken thighs into the hot oil and sear until golden brown, about 2-3 minutes.
- While the thighs sear, combine the rest of the ingredients (except for the cilantro) in a small microwave-safe bowl and whisk together. Microwave for 30 seconds and whisk again.
- Flip the chicken, reduce the heat to low, and pour in the honey mixture. Cover the pan and cook until an instant-read thermometer inserted in the thickest part of the chicken reads 165°F; about 5-15 minutes, depending on how thick your chicken is.
- Once cooked, uncover and simmer until the sauce is thick, about 3-5 minutes.
- Garnish with cilantro and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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