In a large mixing bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, five-spice powder, minced garlic, and ginger until fully combined.

Add bone-in, skin-on chicken thighs to the marinade, ensuring each piece is generously coated.

Cover the bowl with plastic wrap or transfer to a resealable bag to lock in flavors and refrigerate for at least 30 minutes.

Preheat your oven to 325°F (165°C) while chicken marinates, lining a baking sheet with parchment paper.

Carefully take the marinated chicken thighs out of the refrigerator and place them onto the lined baking sheet.

Transfer the chicken to the preheated oven and roast for 45-55 minutes, basting with marinade every 15 minutes.

Once fully cooked, let the Char Siu Chicken rest for about 5 minutes before serving.