This Easy Chinese Baked Chicken is a family favorite. Juicy, flavorful, and baked to perfection with bold Asian-inspired spices!
Looking for an easy Oven Roast Chinese chicken recipe that’s big on flavor but short on prep time? This oven-baked chicken brings together the sweet richness of molasses and the warm spices of Chinese five-spice for a dish that’s sure to impress. The addition of annatto (achiote) gives the chicken a beautiful golden-red hue and an extra layer of earthy flavor. Even if you’re a beginner cook or a busy parent, you’ll find this recipe approachable, with simple steps and common pantry ingredients. Say goodbye to takeout cravings—this Chinese baked chicken is about to become your new family favorite!
If you enjoyed this Easy Chinese Baked Chicken, you might also love: Chinese Inspired-Sticky Spare Ribs, Best Simple Fried Rice, and Raisin Fried Rice Recipe.
Why You’ll Love This Chinese Baked Chicken:
- Bursting with Flavor: A bold molasses-soy glaze infused with garlic, ginger, and aromatic Chinese five-spice powder gives every bite authentic Chinese BBQ flavor.
- Easy Prep for Busy Schedules: Marinate the chicken the night before (or in the morning) and simply bake it at dinner time. Perfect for home cooks and busy parents—let the marinade do the work!
- Minimal Cleanup: This recipe uses one baking dish. Line it with foil for virtually zero cleanup. No oily splatters or multiple pots and pans.
- Beginner-Friendly: Simple, step-by-step instructions with no fancy techniques. If you can mix ingredients and turn on an oven, you can make this dish. It’s practically foolproof.
- Family Approved: The sweet and savory glaze appeals to kids and adults alike. Tender baked chicken legs with a sticky coating will have everyone reaching for seconds.
Ingredient Notes & Substitutions:
-
- Five-Spice Powder: Chinese five-spice is a blend of spices (typically star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel). It gives the chicken its signature Chinese aroma. If you don’t have five-spice powder, you can easily make your own at home (see our guide on how to make five-spice powder).
- Annatto Paste (Achiote): This ingredient adds a vivid reddish color and a subtle earthy flavor. It’s common in Latin cooking. If you’re new to annatto, learn how to use annatto in cooking to appreciate its benefits. Can’t find it? You can substitute with paprika for color.
- Mirin: is a sweet rice wine commonly used in Asian cooking. If you don’t have mirin, you can substitute it with Shaoxing wine. While Shaoxing is less sweet, it still works well in most recipes—no major adjustments needed.
- Adobo Seasoning: A flavorful Latin all-purpose seasoning (usually a mix of salt, garlic, and spices). If you don’t have adobo, you can substitute with a bit more salt plus a pinch of garlic powder and cumin. Season to taste.
- Chicken Cuts: Leg quarters stay juicy when baked. You can swap them for thighs or drumsticks; just adjust the bake time slightly down for smaller pieces.
- Star Anise: I love using whole star anise and grinding it fresh for bold flavor, but feel free to use the pre-ground version from the store for convenience.
Oven Baked Chinese Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Description
Discover an easy and flavorful Chinese Baked Chicken recipe featuring aromatic spices and a savory glaze. Perfect for any meal, this dish promises tender and juicy chicken every time
Ingredients
4 chicken leg quarters – bone-in, skin-on (leg and thigh portions).
Homemade Chinese Sauce Marinade:
- 2½ tablespoons molasses
- 2½ tablespoons soy sauce (regular or low-sodium)
- ½ teaspoon mirin (sweet Japanese rice wine)
- 1½ tablespoons light brown sugar
- 2½ teaspoons annatto paste (achiote paste)
- 1 teaspoon ground star anise
- 1/4 teaspoon black pepper
- 2½ teaspoons garlic powder
- 2½ teaspoons onion powder
- 1 tablespoon water
- ½ teaspoon Chinese five-spice powder
- 1½ teaspoons ground ginger
Pro Tip: If you’re using large leg quarters or prefer your chicken drenched in extra sauce, simply double the ingredients for the homemade marinade.
Chicken Seasoning:
- ½ teaspoon salt
- ½ teaspoon adobo seasoning (adjust to taste)
- 6 sprigs fresh thyme
- 1 teaspoon dried oregano (or 2 teaspoons fresh oregano leaves)
Optional Glaze:
- Drippings from the baked chicken (pan juices)
- 1 teaspoon honey
- 1 tablespoon ketchup
Instructions
Step 1: Mix the Marinade: In a large bowl, whisk together all the marinade ingredients: molasses, soy sauce, mirin, brown sugar, annatto paste, ground star anise, black pepper, garlic powder, onion powder, water, five-spice powder, and ground ginger. Stir until the annatto paste and sugar are fully dissolved into a thick, rich marinade.
Step 2: Marinate the Chicken: Pat the chicken leg quarters dry with paper towels, then place them in a large zip-top bag or a shallow dish. Sprinkle the chicken with the salt, adobo seasoning, fresh thyme sprigs, and oregano. Pour the prepared molasses-annatto marinade over the chicken, making sure all pieces are well coated. Seal the bag (or cover the dish) and refrigerate. Let the chicken marinate for at least 4 hours, or for best results, overnight. (The longer it marinates, the more flavorful and tender it gets!)
Step 3: Preheat and Prepare to Bake: When you’re ready to cook, preheat your oven to 375°F (190°C). Line a baking sheet or roasting pan with aluminum foil for easy cleanup or use a baking dish. Remove the marinated chicken from the fridge and arrange the leg quarters on the foil-lined pan, skin side up along with the juices.
Step 4: Bake the Chicken: Bake the chicken in the preheated oven for about 40–45 minutes, or until the skin is nicely browned and the chicken is cooked through on both sides. (Cooking time can vary slightly depending on the size of the leg quarters. The chicken is done when the internal temperature reaches 165°F/74°C, or when the juices run clear and no pink remains.) If the chicken skin is browning too quickly, you can loosely tent the pan with foil during baking.
Step 5: Optional – Glaze and Broil: For an extra sticky finish, prepare the quick glaze. In a small bowl, mix about 2–3 tablespoons of the hot pan drippings (juices from the chicken) with 1 teaspoon honey and 1 tablespoon ketchup. Brush this glaze over the chicken in the last 5 minutes of baking. You can even switch the oven to broil for 1–2 minutes at the very end to caramelize the glaze—watch closely to prevent burning.
Step 6: Rest and Serve: Remove the baked chicken from the oven and let it rest for 5 minutes. This brief rest helps the juices redistribute, keeping the meat moist. Now enjoy! Serve your Chinese baked chicken hot. It’s excellent with Caribbean style raisin fried rice, vegetable Chow-mein or with a side of steamed vegetables.
Nutrition
- Serving Size: Calories: Approximately 620 kcal
- Calories: Protein: 51g
- Sugar: Fat: 41g
- Sodium: Carbohydrates: 9g
- Fat: Sodium: 553mg
- Saturated Fat: Sugar: 7g
Keywords: Chinese baked chicken, easy baked chicken recipe, Asian chicken marinade, oven-baked chicken, Chinese roast chicken seasoning, family dinner ideas, homemade Chinese chicken
I had so much fun making this with my son, it was a joy to make and I loved how it turned out perfect just like the picture it is so so so yummy and juicy taste where do I begin its gone be my new party go too chicken. I love this recipe keep these
delicious dishes coming….!
Author
So happy to hear that you enjoyed this recipe 🙂 and I love that you are creating such wonderful memories with your son.