Homemade Chinese Sauce Marinade:

• 4 chicken leg quarters – bone-in, skin-on (leg and thigh portions).
• 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

Step 1: Mix the Marinade:

1. 1In 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:

1. 1Pat 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:

1. 1When 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:

1. 1Bake 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:

1. 1For 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:

1. 1Remove 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.