Put the chicken thighs in a large dish. Mix together the remaining ingredients then add to the chicken. Give it all a good mix then cover and leave in the fridge for a minimum of one hour, but up to 3 days is fine.
When you’re ready to cook the chicken, heat the oven to 170C, gas 3. Double-line a roasting tin with oiled foil (to save painful washing up) and add the chicken, skin side up, with the marinade. Roast for 40 minutes, basting now and again, then whack up the oven to 200C, gas 6 and cook for 15 minutes until well browned and sticky.
For the sweetcorn:
You’ll need one fresh cob per person. Stand the cobs upright then run a knife down the cob to cut off the kernels. Stir-fry in butter, soy sauce and a pinch of dried chilli flakes for 2-3 minutes.
- 1.5kg chicken thighs, bone in (6-8 thighs, depending on size)
- 1 onion, peeled and thinly sliced
- 2 garlic cloves, sliced
- 1tbsp Chinese five-spice powder
- tbsp Sichuan peppercorns
- 60ml soy sauce
- 90ml honey
- For the sweetcorn:
- 4 corn on the cobs
- large knob btter
- splash of soy sauce
- pinch dried chilli flakes
Top Tip for making Chinese Five-Spice Chicken with Sweetcorn
Marinade on a Sunday so it's ready to enjoy during the working week