Juicy chicken thighs in a sweet and sticky marinade and roasted in the oven so there is no mess…what more do you want?! This is a great family meal, simply marinade the chicken in the morning before work and throw it in the oven at dinner time! This five spice chicken is ready in 30 minutes which gives you enough time to make some rice, a side dish and crack open a drink ready for your meal!
Some people suggest searing the chicken in a frying pan before roasting to get a crispy skin, but that involves more washing up and a messy hob! This marinade doesn’t need that at all! The marinade and the final drizzle of honey will give you the most wonderful skin that so why make things harder for yourself?!
I prefer to use skin-on/bone-in chicken thighs for this dish and if you can get them from your butcher rather than the supermarket they will be much better quality, bigger and juicier! Try to get hold of a good quality five spice too from an Asian supermarket or if you fancy making yo!ur own then go for it! I recommend Marion’s Kitchen five spice recipe if you wanted to give it a go.
What do you want to serve this with? Well my satay green beans of course! They pair perfectly and are always a winner in my book! Both of these dishes are also delicious the next day either cold or reheated. Just ensure when you reheat the chicken it is piping hot! If you’re thinking of having a BBQ, simply follow the recipe and before you add the final drizzle of honey and sesame seeds, chuck them on the BBQ for a few minutes to crisp up, then go in with the honey and sesame seeds! Don’t cook them the whole way on the BBQ as you may end up with a burnt outside and a raw inside!! You can also shred the chicken from the bone and throw it into a salad or a fried rice! When you refry the chicken pieces you get some wonderful caramelisation on around the edges and it jazzes up your meal 100%. This make these perfect to make in advance and bring to a picnic in the park as summer continues!
3
servings5
minutes30
minutes35
minutesIngredients
6 Chicken thighs, bone-in, skin-on
1 Tbsp Sesame seeds
- Marinade
3 Tbsp Sweet hoisin sauce
1 Tbsp Oyster sauce
1 Tbsp Dark soy sauce
3 Tsp 3 Tsp Five spice
2 Tbsp Honey + extra for drizzling
Directions
- Combine the ingredients for the marinade in a large bowl, exluding the extra honey. Add the chicken thighs and stir to coat completely. Cover and marinade in the fridge for at least 2 hours or overnight.
- Preheat the oven to 200℃ / 180℃ Fan. Line a baking tray with greaseproof paper. Spread out the chicken and pour over any remaining marinade. Roast for 10 minutes, baste and roast for another 10 minutes.
- Carefully pour over the extra honey so it lightly coats each chicken thigh, sprinkle over the sesame seeds and pop back in the oven for a final 10 minutes.
- Serve with steamed rice and greens!
Notes
- Reheat leftovers in the microwave and ensure they are piping hot before serving
- Or! Enjoy leftovers cold, shred the chicken and add to a salad or fried rice
