Ingredients
Scale
- 2 tablespoons toasted sesame oil, divided
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon plus 2 teaspoons Chinese five-spice powder
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1/3 cup coconut aminos
- 3 tablespoons 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
Instructions
- Preheat the oven to 400 F.
- Brush 1 tablespoon sesame oil on both sides of the chicken thighs. In a small bowl, combine the Chinese five-spice powder, garlic powder, and salt.
- Season the chicken thighs on both sides with the seasoning mix, pressing it into the skin.
- In a mixing bowl, combine coconut aminos, vinegar, lime juice, garlic, ginger, and red pepper flakes. Set aside.
- Heat the remaining tablespoon of sesame oil in a large, oven-proof skillet over medium heat. Add chicken to 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.
- Return the skillet to the stovetop. Remove the chicken from the pan and cover to keep warm.
- 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.
- Plate the chicken thighs and pour the sauce over the top. Garnish with the green onions, sesame seeds and red pepper flakes.