Five Spice Chicken

Ingredients

• 1 tablespoon dark soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon maltose (or honey)
• 1 teaspoon oyster sauce
• .25 ounces (7 grams, 1 large clove) garlic, grated
• ¼ teaspoon five spice
• 400 grams boneless skin-on chicken thighs

Instructions

1. 1
   Whisk together the dark soy sauce, hoisin sauce, maltose, oyster sauce, garlic and five spice powder in a small bowl until well combined.
2. 2
   Pour this marinade over the chicken thighs, flipping them over several times to coat evenly and marinate for at least 24 hours, or up to 48 hours.
3. 3
   When you're ready to roast the chicken, prepare a baking sheet lined with a wire rack, and preheat the oven to 390 degrees F (200 C). Adding a layer of aluminum foil between the rack and baking sheet will make cleanup easier as the sugar in the marinade tends to burn to the pan.
4. 4
   Remove the chicken from the marinade and place on the rack, skin-side up. Reserve the marinade for basting.
5. 5
   Roast the chicken for 6 minutes, and then brush the tops with some of the remaining marinade.
6. 6
   Continue roasting for another 6-8 minutes, or until the edges are lightly charred and the chicken registers 160 degrees F on an instant read thermometer.
7. 7
   Remove the chicken from the oven and let it rest for 10 minutes before slicing and serving on top of rice.