Blood Orange and Chinese Five Spice Baked Chicken Thighs


Blood Orange and Chinese Five Spice Baked Chicken Thighs This colourful blood orange baked chicken recipe is full of the flavours of star anise, ginger and Chinese five spice, creating a sticky sweet sauce that’s perfect to serve with a simple side of steamed Asian Greens or rice. It also tastes great with pork spare ribs.


  • 6 Chicken Thighs
  • The juice of 1 blood orange
  • 2 Blood oranges sliced
  • 1 1/2 tsp Chinese Five Spice
  • 4 Whole star anise
  • 2 Tbsp olive oil
  • 2 Tbsp honey
  • 1 Tbsp freshly grated ginger
  • 3 Garlic cloves crushed
  • Pinch salt


  • Pre heat the oven to 180° degrees.
  • Add all of the ingredients into a mixing bowl and thoroughly coat the chicken thighs.
  • Turn out the all of the mixture into a large baking tray, fold the thighs over so the large piece is on top. Tuck in the orange slices so they are under or between the chicken to prevent burning.
  • Bake for 40-45 minutes, check at 30 minutes and baste the liquid over the chicken.
  • Serve with a side of steamed Asian greens or rice.


Serves: 4
Prep Time: 10 minutes 
Cook Time: 40-45 minutes 

Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.