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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 comes 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.
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.
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