Five Spice Roasted Chicken Thighs
4 cloves garlic, grated
1 large shallot, finely minced
1 tbsp fresh ginger, grated
1 tbsp sugar
¼ cup reduced sodium soy sauce
1 tsp Chinese five-spice powder
5 skin-on, bone-in chicken thighs
In a small bowl, combine the garlic, shallot, ginger, sugar, soy sauce, and five spice powder.
Place the marinade in a large resealable bag. Add the chicken, seal bag, and toss to coat. Place bag in fridge for at least 6 hours.
Preheat oven to 400°. Line a baking sheet with foil and place a cooling rack on top. Coat rack with nonstick spray. Place chicken on rack and cover loosely with a piece of foil. Bake 15 minutes, remove foil, and cook an additional 20 minutes, or until chicken is cooked through and golden brown.
Serve over rice.
Makes 4 servings.
The Skinnytaste recipe used whole chicken legs, but I had regular thighs on hand so that's what I used. I increased the five spice from the original recipe because I thought it could use more.
This chicken is really good served over rice with broccoli on the side.