This chicken thigh recipe needs some planning ahead because the chicken needs to marinate for a good 4 hours so make sure you take that into consideration. You will be very happy with the end result! It is exotic and delicious.
We are going to use skinless, boneless chicken thighs for this recipe. We are also going to grill them but that does not mean you can not cook them in a skillet. They will be great either way.
If you are cooking them in a skillet, make sure you heat the skillet very well before you add a little oil to it. A TBS of olive oil would do. Remove the chicken from the marinade and pat dry it. This way you will assure that it cooks evenly and does not boil. You want to achieve a nice browned crust on the bottom before you flip it.
These are not thick pieces of chicken so they will cook fairly fast. You should have them all done within 10 minutes. Having said that, I can not stress enough how important it is for you to not eat raw chicken. It can make you very sick.
The flavors that are imparted by this marinade are very exotic in their nature. Five spice is a blend of five powdered spices, typically fennel seeds, cinnamon, cloves, star anise, and peppercorns, used in Chinese cuisine. The combination of this with the sugar, vinegar and soy sauce makes these a little sweet and sour in nature. They are different and absolutely worth a try, in my humble opinion!
Finally, I would like to recommend that you discard the marinade as it will be contaminated by the raw chicken. Please do not reuse it.
Here is what you will need for this delicious chicken thigh recipe:
Serves three to four
10 medium, skinless chicken thighs
2 tablespoons Chinese five-spice powder
1 teaspoon garlic powder
1 tablespoon brown sugar
1/2 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
2 tablespoons chopped cilantro
Trim off all the excess fat from the chicken. Rinse and pat dry it. Place it in a dish.
In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, five spice powder, garlic powder, brown sugar and red pepper flakes. Pour the marinade on to the chicken, flipping around to coat well. Cover and place into the refrigerator. Marinate for at least 4 hours.
Heat the grill on high for 20 minutes. Clean the grates and lubricate them with an oil soaked paper towel. Reduce heat to medium.
Remove the chicken form the marinade and place on the grill. If you have a gas grill, cover it. Otherwise, keep your charcoal grill uncovered.
Cook the thighs for 4 to 5 minutes and flip.
Cook for an extra 4 to 5 minutes and remove from grill. Sprinkle the cilantro on the cooked chicken and toss to coat.