Grilled Sweet and Sour Chicken

Preheat the oven to 375.
Remove the skin from the chicken and season both sides with salt and pepper.
8-12 Chicken Thighs, Salt and Pepper
Heat a grill pan over high heat and add a drizzle of oil.
Add the chicken, top down and cook for 1 minute or until grill marks appear.
Turn the pan down to medium and cook for an additional 10 minutes then place the chicken in the oven still in the skillet as long as it is oven safe.
Bake for another 10-15 minutes or until juices run clear.
For boneless chicken thighs, heat a grill pan over medium high heat and cook the chicken for 4 minutes per side or until cooked through, about 8 minutes total, basting with the sauce after you turn them over the first time and again before serving.

Cook the first 6 ingredients in a large saucepan over medium heat until everything is dissolved and mixed well.
1 1/2 Tablespoons Canola oil, 2 Cups Sugar, 2 teaspoons Onion Powder, 1/2 Cup Rice Vinegar, 1/2 Cup Ketchup, 1/4 Cup Low-Sodium Soy Sauce
Add the garlic and mandarin oranges, cook another 2 minutes.
1 teaspoon Garlic, 1 Small Can Mandarin Oranges
In a small bowl, combine cornstarch and water.
3 Tablespoons Corn Starch, 1/4 Cup Cold Water
Add a little of the hot mixture to the bowl and then slowly whisk the cornstarch mixture into the pan.
Stir continuously for another minute and let simmer for a few minutes or until thickened.
Dash Red Pepper Flakes *optional
Store in airtight container in the fridge if you have any left over.