In a mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and red food coloring (if using). Stir well until all ingredients are thoroughly blended, forming a luscious marinade that exudes a sweet and savory aroma.

Coat the boneless, skinless chicken thighs generously with the prepared marinade, ensuring every nook is covered. Place the marinated chicken in a resealable plastic bag or shallow dish, cover tightly, and refrigerate for at least 4 hours, or ideally overnight.

Preheat your oven to 400°F (200°C). While the oven heats, line a baking tray with foil and place a wire rack on top to catch drippings.

Remove the marinated chicken from the fridge and discard any excess marinade. Place the chicken thighs evenly on the wire rack, spaced apart for air circulation.

Slide the tray into the preheated oven and bake the chicken for 25-30 minutes, until it reaches an internal temperature of 165°F (75°C).

Baste the chicken with any reserved marinade every 10 minutes during baking.

Switch the oven setting to broil and let the chicken cook for an additional 5 minutes for a charred effect.

Once cooked, remove the tray from the oven and let the chicken rest for about 5 minutes before slicing and serving.