Asian Glazed Chicken Thighs

I found this wonderful recipe for Chinese chicken wings Wings on the blog Easy to be Gluten Free. Although we are not a gluten free family, there are many wonderful recipes on her blog that everyone can enjoy.

I decided to use the sauce portion of her recipe on the boneless chicken thighs that I had planned on making for dinner. I parboiled the chicken for 10 minutes and then broiled it in the oven for the remaining cooking time. I would've grilled it but my husband just cleaned the grill and he was not happy with the idea of me using a sugary glaze on it tonight. The next time I will grill it because I think that the caramelizing of the sauce will give it one more layer of flavor to enjoy!

My kids and husband raved about this dish. It's easy to make and definitely a keeper!

Asian Glazed Chicken Thighs

1/4 c. brown sugar
1/4 c. vegetable oil
1/4 c. soy sauce
1 tsp. five spice powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
2-3 lbs. boneless, skinless chicken thighs

(I doubled the sauce recipe)

Preheat oven to 425°F.

Add chicken thighs to a large pot. Cover with water. Bring to a boil and then turn down to medium-high to cook for 10 minutes. Drain.

In a large bowl combine sauce ingredients. Toss the chicken thighs with the sauce mixture.

Place thighs on a foil lined cookie sheet. Pour any remaining sauce over the wings.

Broil until cooked through - about 8 minutes, turning and brushing every 3 minutes with the sauce.