Serves 4 to 6
2 tablespoons Chinese five-spice powder
1 tablespoons plus 1 teaspoon dark brown sugar
1 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoons Asian sesame oil
1/4 teaspoons crushed red pepper flakes
2-1/2 pounds boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
2 tablespoons vegetable oil; more for the grill
3 tablespoons 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.
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.
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.
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.