Chinese Five-Spice Chicken

Chinese Five-Spice Roasted Chicken

Sometime last week I made this Chinese Five-Spice Roasted Chicken and I finally had a chance to add it to the blog just in time for your weekend meal prep. It’s a pretty straightforward dish: combine things…let those things marinate…roast those things…enjoy.

What is Chinese Five-Spice Seasoning?

There are several variations of the Chinese five-spice blend. One common combination includes cloves, star anise, cinnamon, Sichuan pepper and fennel seeds.

Let’s get to cooking! Try this recipe and let me know what you think in the comments below. I paired this chicken dish with this sauteed baby bok choy and rice.

Prep Time: 10 minutes . Cook Time: 50-60 minutes Yield: Serves 8

8 Chicken Drumsticks, skin removed (~2 lbs)
1/2 Large Yellow Onion (or a bunch of green onions) sliced
1 Tbsp Chinese Five-Spice Seasoning
3 Tbsp Soy Sauce
2 Tbsp Hoisin Sauce
1 Tbsp Olive Oil
1-inch Ginger root, grated
1/2 Tsp White Pepper
2-3 Stalks Green Onions, chopped for garnish
Salt & black pepper to taste
1. Remove skin from chicken. Score each leg with 2 to 3 cuts.

2. In a small bowl, combine five-spice seasoning, black pepper, soy sauce, Hoisin sauce, ginger root and white pepper; mix well.

3. In a large bowl or ziploc bag, combine chicken legs and five-spice marinade; ensure that chicken is evenly coated. Marinate for at least one hour or overnight.

4. Preheat oven to 400 F.

5. Arrange sliced onions in a single layer at the base of a baking dish or oven-safe skillet. Place chicken legs on top of layer of green onions. Roast uncovered until chicken is cooked through (about 50-60 minutes).

6. Remove from oven, garnish with green onions. Serve warm with the caramelized onions.

Nutrition per leg: 109 Cals; 3g Carb; 4g Fat; 13g Protein; 0g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer


About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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