Chinese 5 Spice Chicken - Yum

I have a subscription to a magazine called Fine Cooking.  With our love to try new menu items and being in a dinner club, this magazine has been a great tool.  Our little man's favorite meal came from here.  That is the pork tenderloin wrapped in prosciutto with caramelized lemons that I believe was one of  my first blog post.    this recipe was one we have made a couple of times before as well, but never blogged about it.  It has such good flavor and makes your kitchen smell delicious.  And barbecue season is in full swing, right?  So put away you jarred sauce, and breakout of the hum drum chick off the grill and add some spice to your life...More like 5 spices!

• 2 Tbs. Chinese five-spice powder

• 1 Tbs. plus 1 tsp. dark brown sugar

• 1 tsp. garlic powder

• 3/4 tsp. kosher salt

• 2 Tbs. soy sauce

• 2 tsp. rice vinegar

• 1 tsp. Asian sesame oil

• 1/4 tsp. crushed red pepper flakes

• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat

• 2 Tbs. vegetable oil; more for the grill

• 3 Tbs. chopped cilantro
• Mix the five-spice powder, the 1 Tbs. sugar, the garlic powder, and the salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 tsp. sugar.
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• Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.
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• Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.
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• Move the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat. Let rest 4 to 5 min., tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.