Chinese-Style Baked Chicken Thighs

Chinese-Style Baked Chicken Thighs. Four simple ingredients transform chicken thighs into this easy and delicious dish.

The story behind Chinese-Style Baked Chicken Thighs

My husband is always telling people he goes to a great new restaurant every night. That may be mostly true, but not every night. Somedays I want something that is really quick and easy. My Chinese-Style Baked Chicken Thighs recipe is one I go to on a regular basis. Both kids and adults enjoy the sweet and savory notes that come from the combo of Chinese 5-Spice and Hoisin Sauce (also lovingly referred to as Chinese BBQ sauce). These are so simple to prepare and so good to eat. A perfect easy weeknight dinner.

Be sure to line your pan with foil otherwise, you will probably choose to toss it rather than clean it

The sauce is rather (understatement) sticky, so be sure to line your cookie sheet with foil, otherwise, you will probably opt to throw it out rather than taking the time to clean it.

I usually serve these Chinese-Style Baked Chicken Thighs with some steamed Jasmine rice and a quick veggie stir-fry. Try it with my recipe for Snow Peas, Carrots, and Celery, it's a perfect combination.

**UPDATE** - One of the best parts of this recipe, as written, is the crunchy crisp delicious skin- it's almost candy-like. But since we have been trying to eat leaner more often I've been playing with this recipe a bit to make it cook better without the skin. If going skinless, lower the oven temperature to 375º and use a pan that has at least a 1-inch rim about it. This keeps the meat much moister while allowing the sauce to cook onto the meat. 

Chinese-Style Baked Chicken Thighs

LindySez

Chinese-Style Baked Chicken Thighs. Four simple ingredients transform chicken thighs into this easy and delicious dish.

4 from 2 votes

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Prep Time 2 minutes mins

Cook Time 30 minutes mins

Total Time 32 minutes mins

Course Main Course, Poultry

Cuisine Asian

Servings 4 servings

Calories 235 kcal

Ingredients

  

1x2x3x

• 8 bone-in chicken thighs or legs and thighs combined
• 1 teaspoon 5-spice powder
• Salt and pepper to taste
• ½ cup hoisin sauce (I like Lee Kum Kee)
• Toasted sesame seeds (optional)
• Thinly sliced green onion tops (optional)

Instructions

 

• Heat oven to 400º F. Line a cookie sheet with foil and spray with cooking spray or lightly oil.
• Season the chicken thighs (with or without skin) with the 5-spice powder and salt and pepper. Brush with hoisin sauce and place in the oven.
• Bake for 30 - 40 minutes, or until cooked through.
• Sprinkle sesame seeds and sliced onion on top, if desired.
• **UPDATE** - One of the best parts of this recipe, as written, is the crunchy crisp delicious skin- it's almost candy-like. But since we have been trying to eat leaner more often I've been playing with this recipe a bit to make it cook better without the skin. If going skinless, lower the oven temperature to 375º and use a pan that has at least a 1-inch rim about it. This keeps the meat much moister while allowing the sauce to cook on to the meat. 

Nutrition

Serving: 1gSodium: 902mgFiber: 1gCholesterol: 116mgCalories: 235kcalPolyunsaturated Fat: 4gSaturated Fat: 2gFat: 6gProtein: 28gCarbohydrates: 14g

Keyword 5 ingredient, Asian baked chicken, easy baked chicken

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