Chinese Five-Spice Chicken

"This is very quick to prepare and to later throw in the oven."
 
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photo by RonaNZ photo by RonaNZ
photo by RonaNZ
photo by RonaNZ photo by RonaNZ
photo by Heydarl photo by Heydarl
Ready In:
1hr 5mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Place the chicken pieces in a large dish or plastic bag.
  • Mix the remaining ingredients and pour over the chicken.
  • Marinate refrigerated overnight or for 1 to 2 hours if time is short.
  • Transfer the chicken to a baking dish and brush with the marinade.
  • Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Questions & Replies

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Reviews

  1. Jaimel H.
    i really loved it. and during the process, i made some tweaks. the soy sauce is optional for the tweak. really not needed. I used sesame oil instead of peanut oil. 1/4 of a white onion. simmered cubed cut chicken, in 2 cups of chicken broth, with 2 teaspoons of ginger, 1/2 teaspoon garlic, 1/2 teaspoon garlic salt, 3 teaspoons sriracha, 1/4 teaspoon onion powder. 1 1/2 tablespoon of agave, to balance the saltiness. 1 1/4 teaspoon of basil.
     
  2. Koechin Chef
    Very good, very easy too. I marinated overnight in a heavy zip'lock bag. Did 20 Drumsticks. Almost 4 lbs. and doubled the marinade. I basted twice and also turned them over.I turned on the broiler at the end to crisp the surface. Moist, tender and delicious.
     
  3. RonaNZ
    Excellent. I was going to do the chicken thighs on the barbecue and I figured that the onion would just fall through the grill so I blitzed all the marinade in the processor so that it would stick to the chicken. In the end, I did it in the oven because it got too dark to cook outside. Very tasty!
     
  4. Jeanene W.
    I really wanted to like this because it smelled so great. Was disgusting. Sorry. Followed exact recipe too. Disappointed as we couldn't even eat it so we had to order take out. Used boneless chicken breasts .
     
  5. Devin A.
    Delicious - my family loved it. Followed the recipe as is. Trying it with boneless skinless tomorrow. Great recipe!
     
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Tweaks

  1. Jaimel H.
    for this tweak. the soy sauce is optional. really not needed. I used sesame oil instead of peanut oil. 1/4 of a white onion. simmered cubed cut chicken, in 2 cups of chicken broth, with 2 teaspoons of ginger, 1/2 teaspoon garlic, 1/2 teaspoon garlic salt, 2 teaspoons sriracha, 1/4 teaspoon onion powder. 1 tablespoon of agave, 1 1/4 teaspoon of basil. served it as a sauce under jasmine rice, with blanched spinach and carrots on top
     

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