MAKES: 4 servings · PREP TIME: 15 minutes · COOK TIME: 30 minutes

In my opinion, Chinese five-spice powder is one of the most underused spice blends in home kitchens. It is a mixture of star anise, cinnamon, cloves, fennel, and Szechwan pepper, and it adds such a depth of flavor with its unique taste and aroma. I love to pair this chicken dish with “Goes with Everything” Garlicky Cauliflower Rice (here) or sautéed shirataki noodles.


•2 tablespoons toasted sesame oil, divided

•8 bone-in, skin-on chicken thighs (about 2 pounds)

•1 tablespoon plus 2 teaspoons Chinese five-spice powder

•2 teaspoons garlic powder

•1 teaspoon sea salt

•⅓ cup gluten-free soy sauce or coconut aminos

•3 tablespoons unseasoned rice wine vinegar

•1 tablespoon fresh lime juice

•2 cloves garlic, minced

•1 teaspoon grated fresh ginger

•Pinch of red pepper flakes, plus more for garnish

•3 green onions, sliced on a bias, for garnish

•2 tablespoons toasted sesame seeds, for garnish


1. Preheat the oven to 400°F.

2. Brush 1 tablespoon of the sesame oil on both sides of the chicken thighs. In a small bowl, combine the Chinese five-spice powder, garlic powder, and salt.

3. Season the chicken thighs on both sides with the seasoning mix, pressing it into the skin.

4. In a mixing bowl, combine the soy sauce, vinegar, lime juice, garlic, ginger, and red pepper flakes. Set aside.

5. Heat the remaining tablespoon of sesame oil in a large ovenproof skillet over medium heat. Add the chicken to the skillet skin side down. Cook for 5 to 6 minutes, or until the skin is nice and crispy. Flip the chicken thighs and transfer the skillet to the oven. Bake for 15 to 20 minutes, until the chicken is cooked through.

6. Return the skillet to the stovetop. Remove the chicken from the pan and cover to keep warm.

7. Add the soy sauce mixture to the skillet and mix with the chicken juices. Use a rubber spatula to scrape up and mix in any browned bits that are stuck to the bottom of the pan. Bring the sauce to a boil, then reduce the heat to low. Simmer until the sauce is reduced by half and thickened. Return the chicken thighs to the pan to heat.

8. Plate the chicken thighs and pour the sauce over the top. Garnish with the green onions, sesame seeds, and red pepper flakes.

tip: This is also a fantastic recipe for fresh salmon. Simply sear the salmon skin side down as you would the chicken thighs. After you flip the salmon and transfer the skillet to the oven, cook it for 6 to 8 minutes for medium-rare to medium-done salmon.



FAT: 11.8g

PROTEIN: 48.7g


FIBER: 1.8g