Chinese Five-Spice Chicken Thighs
Tender chicken thighs glazed with a sweet-savory Chinese five-spice and honey sauce.
Equipment
- large nonstick frying pan
- Measuring Spoons
- Measuring Cups
- Small Bowl
- Whisk or fork
- Tongs or spatula
- Instant Read Thermometer
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon Chinese five-spice divided
- sea salt to taste
- 2 teaspoons olive oil
- 1/2 cup chicken broth not reduced-sodium
- 1/4 cup honey
- 1 1/2 teaspoons fresh ginger minced
- cilantro for garnish
Instructions
- Trim any large pieces of fat from the chicken thighs and pat them dry with paper towels.
- Sprinkle half of the Chinese five-spice over the tops of the thighs and rub it in; season lightly with sea salt. Flip the thighs and rub in the remaining five-spice and a little more salt.
- Heat the olive oil in a large nonstick frying pan over medium-high heat until shimmering.
- Place the chicken thighs in the hot pan and sear until golden brown on the first side, about 2–3 minutes.
- While the thighs sear, whisk together the chicken broth, honey, and minced ginger in a small bowl and microwave for 30 seconds, then whisk again until combined.
- Flip the chicken, reduce the heat to low, and pour the honey mixture into the pan. Cover the pan and cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F, about 5–15 minutes depending on thickness.
- Uncover and simmer the sauce until it thickens and coats the chicken, about 3–5 minutes.
- Garnish with cilantro and serve the chicken hot.
Notes
- Patting the chicken dry helps the spice adhere and promotes browning.
- Use regular chicken broth as specified for best flavor.
- Adjust salt to taste after cooking if needed.
- Microwaving the sauce briefly helps the honey blend with the broth.