Asian Spicy Chicken Thighs - cooking recipe

Ingredients

2 skinless chicken thighs
1/8 cup olive oil
1 teaspoon soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon french bold spicy brown mustard
1 pinch salt
1 teaspoon spice island Thai seasoning

Preparation

Mix all the ingredients in a small bowl (except for the chicken thighs).
Pour the mix into a ziplock plastic sandwich bag.
Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
Place the second thigh in the bag withg the first and coat thoroughly.
Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.