Grilled Five-Spice Chicken Thighs with Soy-Vinegar Sauce & Cilantro

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 or olive 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. (You can leave out the sugar for the sauce if you want.)

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 minutes. 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 minutes longer for large thighs or 4 to 5 minutes 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 minutes, tossing once or twice.  Serve hot, warm or at room temperature, with the remaining soy mixture passed at the table.