Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 teaspoons five-spice powder
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- Optional: chopped green onions for garnish
Instructions
- Prepare the marinade by combining soy sauce, honey, five-spice powder, rice vinegar, minced garlic, and sesame oil in a mixing bowl. Whisk well.
- Place chicken thighs in a zip-lock bag or shallow dish, pour marinade over, and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 400°F (200°C). Remove chicken from marinade and place in a baking dish. Bake for 25-30 minutes or until internal temperature reaches 165°F (74°C).
- During the last 5 minutes of cooking, brush chicken with remaining marinade for extra glaze.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can freeze the chicken after cooling it in a freezer-safe container.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
- Garnish with chopped green onions for added freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Chinese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg