Chinese 5 Spice Roast Chicken Breast

I had decided to make the Asian Slaw salad one night and wanted a kind of chicken to go with it that had an Asian flare to it. Something more than just plain old roasted chicken, which is what I had (2 chicken breasts, skin on, bone-in). I started picking through my spice rack and found the last remnants of Chinese 5 spice that I had mixed myself when I needed just a small amount to make another baking recipe at Christmas. Since I wasn't sure I would like what I baked and rarely, if ever, use C5s, I didn't want a jar of it sitting in my spice rack taking up space and going stale.

I have since purchased a jar. No chance it will go stale now.

Chinese 5 Spice Roast Chicken Breast

Prep time: 10 minutes
Cook time: 25-35 minutes
Weeknight feasibility: Good

2 skin on, bone-in chicken breasts

1/2 cup teriyaki sauce

1/4 cup soy sauce

1/4 cup honey, plus another tbsp to drizzle

2 tbsp canola or grapeseed oil (something without a strong flavour)

1 tsp sesame oil

1 tbsp minced garlic

1 tbsp minced ginger

1 tsp Chinese 5 spice

1. Preheat oven to 180C/375F.
2. Whisk the marinade ingredients together in a small bowl. In a ziplock bag or a bowl/container that will allow the chicken to be immersed in the marinate, add in the chicken and the marinade. Lets sit for 2 hours or overnight.

3. In a roasting pan, place chicken breasts skin side up. Discard remaining marinade. Drizzle some honey (about a tbsp) on the chicken. Cook for 25-35 minutes or until skin is nicely golden brown and juices run clear.

Serves 2.