Best 6 Chicken Thighs With Chinese Five Spice Powder Recipes

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**Tantalize your taste buds with our curated collection of tantalizing chicken thigh recipes, each infused with the captivating flavors of Chinese five-spice powder.**

Embark on a culinary journey as we present a symphony of taste sensations, ranging from the classic Chinese five-spice chicken thighs to tantalizing variations that showcase the versatility of this aromatic spice blend. Discover the secrets to achieving perfectly crispy skin and succulent meat, while immersing yourself in a world of harmony between sweet, savory, and subtly spicy notes. Whether you prefer simple yet flavorful preparations or crave more elaborate dishes, our recipes cater to every palate, promising an unforgettable dining experience.

Let's cook with our recipes!

CHINESE FIVE SPICE CHICKEN THIGHS



Chinese Five Spice Chicken Thighs image

These Chinese Five Spice Chicken Thighs are a quick and easy dinner that is naturally gluten free, paleo friendly and healthy! Spicy, sweet and so tasty!

Provided by Taylor

Categories     Dinner

Time 25m

Number Of Ingredients 8

2 Lbs Boneless Skinless Chicken Thighs
1 Tbsp Chinese 5 spice
Sea salt
2 tsp Olive oil
1/2 Cup Chicken broth (not reduced sodium)
1/4 Cup Honey
1 1/2 tsp Fresh ginger, (minced)
Cilantro, (For garnish)

Steps:

  • Remove any large chunks of fat from the chicken thighs and pat them dry with a paper towel. Sprinkle half the 5 spice over the top of the thighs, rubbing in. Sprinkle with salt. Then, flip the thighs and rub in the rest of the 5 spice and sprinkle with salt.
  • Heat the oil in large non-stick 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 in a small microwave safe bowl and microwave for 30 seconds, whisking together.
  • 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 degrees 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 DEVOUR!

Nutrition Facts : Calories 305 kcal, Carbohydrate 17.4 g, Protein 40 g, Fat 10.3 g, SaturatedFat 2.4 g, Cholesterol 170 mg, Sodium 659 mg, Sugar 17 g, UnsaturatedFat 2.1 g, ServingSize 1 serving

CHICKEN THIGHS WITH CHINESE FIVE SPICE POWDER



Chicken Thighs With Chinese Five Spice Powder image

Make and share this Chicken Thighs With Chinese Five Spice Powder recipe from Food.com.

Provided by William Uncle Bill

Categories     Chicken Thigh & Leg

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 teaspoon seasoning salt
1 lb skinless chicken thigh, bone-in
3 tablespoons canola oil
3/4 cup chicken broth
4 tablespoons rice vinegar
1 1/2 teaspoons Chinese five spice powder
6 large garlic cloves, finely minced
3 tablespoons tamari soy sauce
1/2 cup water

Steps:

  • In a shallow mixing bowl, sift together flour and seasoning salt.
  • Roll chicken in flour mixture until well coated, shake off excess.
  • In a large frying pan heat oil on high heat.
  • Add coated chicken thighs and brown on all sides, about 2 to 3 minutes.
  • Meanwhile, in a mixing bowl, whisk together chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water.
  • Add mixture to the frying pan and bring to boil.
  • Reduce heat to simmer, cover pan and cook chicken for 5 minutes, then turn chicken over and cook for another 5 minutes.
  • Turn chicken over again and cook for 5 more minutes.
  • Test to see if chicken is done by cutting into the chicken thigh at it's thickest area (there should be no pink showing).
  • The sauce will boil down to a thicker consistency while cooking.
  • Serve chicken with cooked rice and pour sauce over.

CHINESE FIVE-SPICE CHICKEN



Chinese Five-Spice Chicken image

Make and share this Chinese Five-Spice Chicken recipe from Food.com.

Provided by Amanda in Adelaide

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg chicken piece
1 medium onion, finely chopped
1 -3 garlic clove, finely chopped
1/3 cup soy sauce
2 tablespoons peanut oil
2 teaspoons five-spice powder

Steps:

  • Place the chicken pieces in a large dish or plastic bag.
  • Mix the remaining ingredients and pour over the chicken.
  • Marinate refrigerated overnight or for 1 to 2 hours if time is short.
  • Transfer the chicken to a baking dish and brush with the marinade.
  • Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4

GRILLED FIVE SPICE CHICKEN



Grilled Five Spice Chicken image

Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 7h2m

Yield 6

Number Of Ingredients 13

1 (5 pound) whole chicken, cut in half
½ lime, juiced
1 tablespoon fish sauce
3 cloves garlic, crushed
1 tablespoon seasoned rice vinegar
1 tablespoon Chinese five-spice powder
2 teaspoons hot chile paste (such as sambal oelek)
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
⅓ cup seasoned rice vinegar
½ lime, juiced
1 teaspoon fish sauce
1 teaspoon hot chile paste (such as sambal oelek)

Steps:

  • Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
  • Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
  • Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
  • Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
  • Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
  • Drizzle vinegar lime juice mixture over the chicken and serve.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g

FESTIVE GOLDEN FIVE-SPICE CHICKEN



Festive golden five-spice chicken image

Chinese five-spice gives this chicken a wonderfully warm, aromatic flavour that adults and children will love

Provided by Ching-He Huang

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 9

8 chicken thighs and 8 drumsticks, skin on
3 spring onions , shredded, to finish
4 tbsp groundnut oil
6 garlic cloves , finely chopped
finger-length piece fresh root ginger , grated
4 tbsp Shaohsing rice wine or dry sherry
4 tbsp light soy sauce
4 tbsp clear honey
4 tsp five spice powder

Steps:

  • Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
  • Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.22 milligram of sodium

STICKY CHINESE CHICKEN TRAYBAKE



Sticky Chinese chicken traybake image

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

Provided by Emily Kydd

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

8 chicken thighs, skin on and bone in
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp clear honey
1 ½ tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
2 garlic cloves, grated
bunch spring onions, chopped
50g cashew nuts, toasted
cooked brown rice, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
  • Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

Tips:

  • To ensure the chicken thighs are evenly coated in the marinade, use your hands to massage it into the chicken.
  • If you don't have Chinese five-spice powder, you can make your own by combining equal parts cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns. Grind them together in a spice grinder or mortar and pestle.
  • Be careful not to overcrowd the pan when searing the chicken thighs. If the pan is too crowded, the chicken will steam instead of sear.
  • The chicken thighs are done cooking when they reach an internal temperature of 165 degrees Fahrenheit. You can check the temperature using a meat thermometer.
  • Serve the chicken thighs with your favorite sides, such as rice, noodles, or vegetables.

Conclusion:

These chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The Chinese five-spice powder gives the chicken a unique and flavorful taste that is sure to please everyone at your table. Serve the chicken thighs with your favorite sides, such as rice, noodles, or vegetables, and enjoy!

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