Honey & Five Spice Glazed Chicken
This Honey & Five Spice Glazed Chicken is a fresh take on smothered chicken that’s anything but traditional. First, it’s a one-dish wonder: you bake the chicken, capture the delicious sauce, and serve it over rice, making it ideal for family dinners or entertaining guests.
The addition of crispy chicken skin as a garnish elevates the dish even further. You’ll want to double the batch of those crispy bits; they’re hard to resist snacking on while you wait for dinner.
The inspiration for this dish comes from the classic chicken and rice pairing, but with a spiced, citrus-forward twist. The Chinese five-spice adds warm, aromatic notes, while the honey and apple cider vinegar balance sweet and sour flavors. The orange bell peppers bring brightness and fruitiness to the sauce, and the jalapeño adds just enough heat to make things interesting. This recipe is as straightforward as it is flavorful. You’ll impress everyone without breaking a sweat.
This dish highlights the advantages of using bone-in, skin-on chicken thighs. The meat remains tender and juicy, and rendering the skin produces golden cracklins that enhance both the flavor and texture. Whether you’re cooking for a weeknight meal or a casual gathering, this dish will leave everyone asking for seconds.
Main Ingredients:
Chicken Thighs (Bone-in/Skin-on): These are the stars of the dish. Bone-in thighs stay moist and flavorful during baking, while the skin can be rendered into crispy, savory cracklins for garnish.
Chinese Five-Spice: A blend of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns. This spice mix adds depth and complexity to the sauce.
Honey: Brings a natural sweetness that balances the spiciness and acidity in the dish.
Orange Bell Peppers: These peppers are sweet and mild, adding color and flavor to the sauce without overpowering it. Once pureed, it adds most of the body to the sauce.
Honey & Five Spice Glazed Chicken
6
servings15
minutes1
hour1
hour15
minutesThis Honey & Five Spice Glazed Chicken is a fresh take on smothered chicken that’s anything but traditional.
Keep the screen on while I cook
Ingredients
6 chicken thighs (bone-in/skin-on)
8 tbsp honey
4 tbsp apple cider vinegar
2 tsp Chinese five-spice
1/2 yellow onion, chopped
6 garlic cloves, smashed
2 orange bell peppers,
seeded and chopped1 jalapeño, seeded and chopped
2 tbsp olive oil
2 1/2 tsp salt
Method
- Prepare the Sauce: In a small pot, heat the olive oil over medium heat. Add the jalapeño, bell peppers, garlic, and onion. Cover and sweat for 5 minutes until softened.
- Add Spices and Vinegar: Stir in the Chinese five-spice, ensuring the vegetables are coated evenly. Add the apple cider vinegar, cover, and cook for another 3 minutes.
- Sweeten the Sauce: Add the honey and salt, then simmer uncovered until the mixture thickens, about 8 minutes. Remove from heat and blend until smooth.
- Prep the Chicken: Preheat the oven to 375°. Remove the skin and excess fat from the chicken thighs. Spread a thin layer of sauce in the bottom of a casserole dish, then place the chicken thighs in the dish. Pour the remaining sauce over the chicken, ensuring they are fully coated.
- Bake the Chicken: Bake uncovered for 45 minutes, turning the pan halfway through to ensure even cooking.
- Make Cracklins: While the chicken bakes, chop the reserved chicken skin and fat into small pieces. Heat a cast-iron skillet over low heat and render the fat until the skin turns golden and crispy, about 12-15 minutes. Drain on a paper towel and set aside.
- Serve: Plate the chicken over white rice. Drizzle with the pan sauce, garnish with crispy cracklins, and sliced green onions if desired.
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Field Notes
- This recipe is cooked and served on the bone, but you can debone the thighs before cooking if you like. You may need to shorten the cooking time if you debone it before you bake.
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