Five Spice Chicken

5 from 1 vote

This chicken is savory, a bit sweet, full of umami and a bit of spice. You roast the thighs until crispy for a delicious Asian-influence meal. This dish is inspired by a recipe by Chef John.

Course Main Course

Cuisine Asian

Keyword asian, dairy-free, egg-free, main, nightshade-free, nut-free

Prep Time 15

Cook Time 40

Total Time 1 1

Servings

Calories 441kcal

Author Jenny Ross

Ingredients

3 pounds bone in skin on chicken thighs
2 tablespoon fish sauce
6 cloves garlic crushed
4 tablespoons rice vinegar
2 tablespoon Chinese five-spice powder
1/2 tablespoon hot chili paste like sambal oelek or sriracha, omit for nightshade-free
1 tablespoon grated fresh ginger
1 tablespoon gluten-free soy sauce or coconut aminos
2 tablespoon monk fruit granulated, optional

Get Recipe Ingredients

Instructions

Combine everything but the chicken in a bowl and stir to combine. Add the mixture to the chicken in a ziplock bag and marinate overnight.
Preheat oven to 425ºF and oil a rimmed baking sheet with avocado oil. Place chicken pieces on the oiled tray, skin side up.
Bake at 425ºF for 40-50 minutes, or until the chicken is brown and crisp and little liquid remains. You can add 1/4 cup chicken broth toward the end of cooking if it looks like there is no liquid in the pan.

Notes

You can also grill these for another variation.

Nutrition