This is a grilling recipe but I can attest, it works fine in the oven. Who would have anticipated a thunderstorm in January? Barb L.
2 Tbsp Chinese Five-Spice powder
1 Tbsp plus 1 tsp dark brown sugar, divided
1 tsp garlic powder
¾ tsp sea or kosher salt
2 Tbsp soy sauce
2 tsp Flying Olive Pineapple or Honey-Ginger Balsamic Vinegar
1 tsp Flying Olive Toasted Sesame Oil
¼ tsp crushed red pepper flakes, optional
2 ½ lbs skinless chicken thighs
2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil
3 Tbsp chopped fresh cilantro
In the first of two small bowls, mix the five-spice powder, 1 Tbsp sugar, garlic powder, and salt. In the second bowl, mix the soy sauce, Flying Olive Balsamic of Choice, Flying Olive Sesame Oil, red pepper flakes, and the remaining 1 tsp sugar.
Put the chicken in a shallow pan, drizzle it with the Flying Olive Garlic EVOO and toss evenly to coat. Sprinkle the spice mixture (Bowl 1) on the chicken pieces and rub it into the chicken.
Oven: Turn the oven on to 350. Place a rack inside a jelly roll sheet (I’d suggest covering the sheet with aluminum foil for making clean up a lot easier). Place the chicken on the rack and bake for about 40-45 minutes until the chicken is cooked through. Then follow the directions from the *
Grill: Prepare a hot grill with all the burners on medium-high for 10 minutes. Using a paper towel with EVOO, lubricate the grid. Put the chicken on the grate and grill until one side of the chicken has dark grill marks, 4-6 minutes, depending on the size of the thighs. Then, follow the directions from the *.
*Move the thighs to a serving platter. Drizzle about half of the soy mixture and sprinkle with the cilantro. Let rest about 5 minutes. Serve with rice (the sauce is delicious on brown rice) or your favorite side dishes.
Inspired by a recipe on FineCooking.com
Submitted by Barb L.