Serves 8 (2 thighs each)

24 oz Spicy Orange Glaze, for marinade
24 oz Spicy Orange Glaze, for cooking
16 skinless, boneless chicken thighs
2-3 tablespoon chopped green onion (optional)

Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal.
Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F.
Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of Spicy Orange Glaze.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F. Let stand for 5 or 10 minutes; meanwhile, place remaining Spicy Orange Glaze in a sauce pan and bring to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions. Serve over Fried Rice.