Cup of Yum
1. Mix the Spice Mix seasonings in a medium bowl. Remove one tablespoon of Spice Mix and add it to a large bowl. Reserve the remaining spices for your Spice Rub later.
2. Add all the Glaze ingredients to the 1 tablespoon spice mix. Whisk to combine. Remove 3/4 cup of this Glaze and add it to a large freezer bag with 1/3 cup olive oil.
3. Add the chicken to a freezer bag, remove excess air, seal, and turn to coat. Marinate for 4-24 hours. Refrigerate the remaining Glaze separately and reserved spices in an airtight container.
4. When ready to grill, remove the chicken, dab off excess marinade, and place on a baking sheet. Discard marinade. Mix reserved spices with 2 tablespoons olive oil and rub evenly over both sides of the chicken. Let sit for 15-20 minutes.

Marinate Chicken

1. Whisk the Marinade/Glaze ingredients together in a large bowl. It will seem like a lot but some will be reduced and used as the Glaze.
2. Remove 3/4 cup Marinade/Glaze to a large freezer bag along with 1/3 cup olive oil. Add the chicken to the freezer bag, remove excess air, seal it, and turn it to coat. Marinate for 4-24 hours for chicken thighs and up to 12 hours if using chicken breasts (the longer, the better). Refrigerate the remaining Glaze separately.
3. When ready to cook, remove the chicken from the fridge and rest at room temperature for 20-30 minutes.

Glaze

1. Meanwhile, remove 1/4 cup Glaze to baste the chicken while grilling. Simmer the remaining sauce for approximately 5-7 minutes or until reduced and slightly thickened, stirring occasionally. It will thicken more upon standing.

GRILL Directions

1. Preheat the grill to 375 degrees F with the lid closed. Clean and generously grease the grill with vegetable oil. Grill the covered chicken for 5-7 minutes per side or until cooked through. (An inserted thermometer should read 170 degrees F for thighs and 160 degrees F for breasts.) Baste the chicken with the reserved 1/4 cup Glaze the last 5 minutes.
2. Slather the cooked chicken with the thickened Glaze and garnish it with green onions, if desired. Serve with the remaining Glaze.

Skillet Directions

1. The sugar will cause the chicken to char more, so I recommend using an indoor grill pan. Grease the pan and heat to medium-high heat. If using a nonstick skillet, heat one tablespoon of neutral oil over medium heat.
2. Working in batches, remove the chicken from the marinade and let the excess drip off. Add the chicken and cook, undisturbed, for 3-4 minutes or until nicely browned on one side. Flip the chicken over, baste with the reserved Glaze, cover, and reduce the heat to medium-low. Cook for approximately 5 more minutes or until the internal temperature reaches 170 degrees F for thighs and 160 degrees F for breasts.
3. Slather the cooked chicken with the thickened Glaze and garnish it with green onions, if desired. Serve with the remaining Glaze.

STOVETOP/OVEN

1. Preheat the oven to 375 degrees F. Heat one tablespoon olive oil over medium-high heat. Add chicken (you must work in batches), and sear for 2-3 minutes per side.
2. TO BAKE BONELESS CHICKEN THIGHS/BREASTS: Transfer the chicken to a foil-lined, lightly greased baking sheet. Bake at 375 degrees F for 20-30 minutes (depending on size) until the internal temperature reaches 170 degrees F for thighs and 160 degrees F for breasts. Transfer the chicken to a plate or cutting board. Slather the cooked chicken with the thickened Glaze and garnish it with green onions, if desired. Serve with the remaining Glaze.
3. TO BAKE BONE-IN CHICKEN THIGHS: Add chicken to a foil-lined, greased 9x13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Carefully remove the foil, baste the chicken with 1/4 cup of the reserved Glaze, and continue to cook, uncovered for 15-20 minutes OR until an instant-read thermometer registers 170 degrees F at the thickest part of the chicken. Slather the cooked chicken with the thickened Glaze and garnish it with green onions, if desired. Serve with the remaining Glaze.