Chinese Five Spice Chicken Skewers (but without the skewers)

I was going to prepare this as a grilled skewer, but it was raining and I was tired of being on my feet. So I prepared everything as written, but instead of skewering the ingredients, I tossed them on a roasting sheet and baked them in a 425 oven for 15 minutes or until the chicken was at temperature.

Also, I felt that the marinade wasn't enough, so I probably tripled the amount of five-spice powder and doubled the oil to encourage coating. The flavor still wasn't pronounced, and I would likely increase again.

Served with a soba noodle side dish and smashed cucumbers.

Chinese Five Spice Chicken Skewers
From Annie Bell's Soup Glorious Soup

2 chicken breasts, boneless and skinless, in 1" cubes
2 T peanut oil
2 tsp five-spice powder
2 cloves garlic, crushed to a paste
1 red onion, peeled and quartered

Put chicken, oil, garlic, and five-spice powder in a Ziploc bag. Toss to coat. Chill at least one hour. Place all on a roasting sheet. Put in a 425 oven and roast until chicken is at temperature, about 15 minutes.

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