Crispy Five-Spice Chicken Thighs with Charred Broccolini & Ginger-Scallion Sauce

Chinese five-spice, a classic blend of warm aromatics, gives weeknight chicken deep savory lift. Skin-on thighs crisp in a hot skillet, then roast with charred broccolini and a bright ginger-scallion sauce.

Serves 3

Estimate for one serving

• 710 cal
• 48g protein
• 14g carbs
• 52g fat
• 5g fiber

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Ingredients

• 6 (about 2 lbs) bone-in skin-on chicken thighs
• 2 tsp Chinese five-spice powder
• 1 tsp garlic powder
• 1 1/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 1/2 lbs broccolini
• 3 tbsp neutral oil
• 6 scallions
• 2-inch piece fresh ginger
• 3 garlic cloves
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1/4 tsp crushed red pepper flakes

Instructions

1. 1Preheat oven to 425 °F. Pat chicken thighs very dry. Mix five-spice, garlic powder, salt, and pepper; season both sides generously, especially under the skin.
2. 2Heat neutral oil in a large oven-safe skillet over medium-high. Place thighs skin-side down and cook undisturbed 6–7 minutes until skin is deep golden and crisp. Flip, transfer skillet to oven, and roast 12–15 minutes until internal temperature reaches 175 °F.
3. 3Meanwhile, trim broccolini. On a sheet pan, toss with oil and salt. Roast alongside chicken (or on separate rack) 10–12 minutes until charred and crisp-tender.
4. 4For sauce: thinly slice scallions, mince ginger and garlic. Combine in a bowl with soy sauce, rice vinegar, sesame oil, and red pepper flakes. Let sit 5 minutes to meld.
5. 5Rest chicken 5 minutes. Spoon ginger-scallion sauce liberally over thighs and broccolini. Serve immediately for maximum crispness.