Ingredients:

  • 4 chicken thighs (bone-in, skin-on) (approx. 1 kg)
  • 2 tablespoons five spice powder (30g)
  • 3 tablespoons soy sauce (45ml)
  • 2 tablespoons honey (30g)
  • 2 tablespoons vegetable oil (30ml)
  • Juice of 1 lime (30ml)
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • Fresh coriander, for garnish
  • Lime wedges, for serving

Instructions:

  1. In a small bowl, whisk together five spice powder, soy sauce, honey, vegetable oil, lime juice, garlic, and ginger until well combined.
  2. Place chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s coated well. Seal or cover and refrigerate for at least 30 minutes (or overnight for more flavour).
  3. Preheat your oven to 425°F (220°C).
  4. Remove chicken from the marinade and place it skin-side up in the roasting pan. Reserve leftover marinade for basting.
  5. Roast in the preheated oven for about 35-45 minutes, basting with reserved marinade halfway through, until the skin is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
  6. Allow the chicken to rest for 10 minutes before serving. Garnish with fresh coriander and serve with lime wedges.