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Honey Five Spice Thighs

Honey Five Spice Thighs


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Notes

Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.

Ingredients

  • ¼ Cup buckwheat honey
  • 1 orange, zested
  • 2 Tablespoons fresh squeezed orange juice
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon Chinese five-spice powder
  • 2 Teaspoons chopped garlic
  • 2 Teaspoons kosher salt
  • 4 5-ounce bone-in, skin-on chicken thighs
  • 3 Tablespoons olive oil, for cooking

Directions

In a shallow dish, combine the honey, orange zest, orange juice, olive oil, five-spice powder, garlic and salt. Toss the chicken thighs in the marinade, taking care not to pull away the skin. Cover and refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Heat a oven-safe skillet over medium-high heat. Add the oil and swirl to coat. Add the chicken, skin-side down, and cook until a rich mahogany color, about 3 minutes. Using tongs, carefully flip each thigh, and then transfer the skillet to the oven. Cook until the juices run clear and the meat is fully cooked, about 18 minutes.

Transfer the thighs to a cutting board and allow to rest for 5 minutes. Serve with fried rice, wasabi-whipped potatoes, or Szechuan green beans.

Nutritional Facts

Servings4

Calories Per Serving428

Folate equivalent (total)16µg4%


Spicy Chicken Thighs with Sweet & Tangy Honey Glaze

Inspired by one of the most popular Cooking Light chicken recipes, these chicken thighs are delicious, family-friendly (they’re not too spicy), and incredibly easy to prepare. The chicken is seasoned with garlic, chili powder, cumin, and smoked paprika and then broiled with a sweet and tangy honey glaze. The side dish is a Quinoa Salad with Peaches, Arugula & Pickled Red Onions from Bon Appétit — it’s wonderful with the chicken and so pretty too!


Notes About Five Spice Chicken Thighs

  • Five spice powder can be found at your local grocer. You can also buy spices online. Frontier Five Spice Powder, 1.92-Ounce Bottle
  • Typical spices in Five spice powder are cinnamon, anise, fennel, ginger, clove, and licorice root.
  • The green onion topping on these five spice chicken thighs are not mandatory but it makes the dish look fancy. Fancy wins&hellipplus since I omitted the onion in the marinade I feel like it&rsquos a nice touch.
  • This recipe calls for baking the thighs. I would love to grill these babies and assume they would be even more delicious over a charcoal grill. I love charcoal over gas grills by the way&hellipI just love that charcol flavor in grilled foods. Yummy. If you choose to grill, get rid of that extra marinade.
  • As always, make sure your chicken reaches an internal temperature of 165 degrees Fahrenheit. Always use a Instant Read MEAT Thermometer to ensure your chicken is done.

Let's sell you on this recipe in two words: harissa schmaltz. Render the fat from the chicken skin in an ovenproof skillet, then remove the thighs and spoon the harissa into the fat (hence, harissa schmaltz) to release its power. You’ll use that flavor to season the leeks, garlic, and fennel that will then become a bed for your chicken as it finishes in the oven. Read more about it here.

By braising the chicken in broth flavored with soy sauce, sesame oil, ginger, and scallions, you’ll ensure that it’s tender and flavorful through and through, all while making a broth that’s destined to be spooned over warm rice. Simmer vegetables in that same broth—go rogue with butternut and collards, or rutabaga and kale—for an all-in-one meal. The chicken can be braised two days ahead of time and reheated on low for an easy option on a crazier night.


Other Recipes You Might Like

You can buy the five-spice powder from any Chinese or Asian stores. They come in a small bottle (like ground pepper) and last a long time.

If you can&rsquot find it at stores, you can certainly purchase them easily online.

The chicken goes so well with steamed rice, or noodles.This recipe is very versatile, you can make it on a skillet, grill it outdoor on a grill, or bake it in the oven.

Either way, it&rsquos an excellent dish that you can make in a jiffy.


5 Spices and Honey Chicken and Potato Roast

Most people like it, but what will make this 5 Spices and Honey Chicken and Potato Roast a sure-hit is that not only is it exploding with flavor, it's also very easy to make.

Few non-vegans/non-vegetarians shun chicken, so this dish is perfect for most people, and it's also very summer-friendly. It takes a few minutes to prepare, leave it in the oven and you can then go keep yourself cool to prevent death from spontaneous combustion.

Some would think that using an oven in the summer is counterproductive, but the reality is that standing in front of the stove for a long period of time cooking a hot meal is much worse.

The idea behind this method (there are other oven-cooked meals in our blog) is that you can leave it to its own devices and stay out of the kitchen.


Honey & Soy Baked Chicken Thighs

Chicken doesn’t have to be boring and dry. No sirree! Round up some thighs, some honey and soy sauce and take a walk on the dark side.

Ingredients

  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Soy Sauce
  • 5 Tablespoons Honey
  • 4 cloves Garlic, Minced (or Substitute 1/2 Teaspoon Garlic Powder)
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Ground Pepper
  • Salt And Pepper, to taste
  • 3 pounds (approximately) Chicken Thighs, Or Preferred Chicken Meat

Preparation

Mix the first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to the plastic bag, making sure to coat each piece.

Place the chicken in a baking dish along with the sauce/marinade or leave in the large plastic bag to marinate in the refrigerator.

When ready to cook, in a baking dish, bake the chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook for another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until the internal temperature of the chicken reads 165°F.

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11 Comments

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David Best on 5.14.2017

Whether in liquid, cream or rub form, marinades help infuse just about any flavor imaginable to chicken, or any other meat. Only 2 to 4 short hours of marinating time will turn your dish into something truly extraordinary. Chicken marinade requires a much shorter time for perfect flavoring, compared to other meats. It will ultimately depend on what type of marinade you want, and what dish you are trying to create.
I found a very informative article about “how long to marinate chicken” – http://blog.cavetools.com/how-long-to-marinate-chicken/ over online. I guess you will like that too.

Chrissy on 5.29.2014

Sooo good! My family loved them, even my 7 year old son who is the pickiest eater. They are tender and flavorful melt in your mouth yummy! This is definitely a winner recipe! I searched and tried one other recipe for honey soy chicken thighs and it was way more complicated and not nearly as good. So I am sticking with this recipe from now on!! Its a new go-to weeknight dinner around here! Thanks so much for sharing I need all the help I can get in the kitchen and its so nice to have recipes at this caliber available so quick and easy!

Mazdee on 11.26.2010

These are good! I decided at the end to put them under the broiler for a few moments to crisp the tops, and got a phone call! Uh-oh! The tops burned so I had to remove the skin, which was much healthier anyway! If cooking them without the skin, I think I would cover the pan with foil until the last few minutes, then add the rest of the marinade and broil to brown the tops. At least this is what I will try. With that change, it might be WW worthy!

Meeshiesmom on 9.30.2010

Okay I don’t feel it’s fair for me to review this recipe, but I must leave a comment. It’s not fair because I a) used a whole bird, b) marinated the bird for two days, c) stuck a quarter of an onion in the cavity, and d) baked it at 375 degrees for about an hour and half. This was so heavenly. We really loved the flavor and I agree with Kathy from Greendale about using it in stir fry. Thanks for sharing.


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Chinese Five Spice Chicken Bowl

Published: Feb 1, 2021 Modified: Feb 1, 2021 by Karen Kelly This post may contain affiliate links.

This Chinese Five Spice Chicken Bowl is vibrant, flavorful, and packed with wholesome ingredients. Ready in under 30 minutes, this recipe is the perfect easy weeknight meal.

If you like dishes that are as easy to make as they are delicious, then you’re going to fall in love with this mouthwatering Chinese Five Spice Chicken Bowl. After throwing together a simple 5-ingredient sauce, all you have to do is sit back and let the Instant Pot work its magic. In no time, the incredible aromas will be wafting through the house and your family will be sprinting to the kitchen.

When it comes to weeknight meals, preparation is key. You can prep your veggies while the chicken is in the Instant Pot, hours ahead of time, or even the night before. Simple prep work like making your rice, slicing your veggies, and chopping your fresh herbs ahead of time goes a long way in making life easier when it’s time to enjoy the meal. I keep my prepped ingredients in airtight bags or containers so that when the chicken is ready, all I have to do is compile my Chinese Five Spice Chicken Bowl and chow down.


How to Make Honey Garlic Chicken Thighs

Make your Honey Garlic Chicken Thighs by placing the thighs in a bowl with salt, pepper, and cornstarch. Make sure to coat both sides of all your chicken thighs.

Grab a separate bowl and combine the ingredients you will use to prepare the perfect sauce for the chicken, including the chicken stock, honey, soy sauce, vinegar, chili flakes, and parsley. Mix these ingredients and set the bowl off to the side.

Set your skillet on the stovetop and set the heat to medium. Put oil in the skillet and allow it to get hot before placing your chicken thighs in it. Cook your chicken thighs for about six minutes.

You will need to flip them periodically to ensure they cook on both sides. Add butter to your skillet with the minced garlic and allow it to cook for one minute.

You may then toss the homemade sauce into the skillet, cooking everything together on a low flame for at least five minutes. You want to make sure the chicken cooks all the way through and the sauce thickens up a bit.

When your sauce is thick and your chicken is cooked, you are ready to serve your meat. Place your chicken thighs on a plate with a side of vegetables and potatoes or rice.



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