Book's Street Chicken Skewers

I need a little help with this one. I think I did something wrong when it came to the heating-the-marinade phase. The marinade had raw chicken in it, then you're supposed to cook it. Is that safe? Also, I tried it, assuming it was, but it was like the fat from the chicken congealed in the pot so my marinade/glaze looked super unappetizing. I ended up not using it so the chicken was a bit dry. 

• 2 boneless chicken thighs, cubed
• 1 Tbsp five-spice mix
• 3/4 cup water
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 Tbsp vegetable oil
• 3 cloves garlic, minced
• 1 Tbsp cornstarch
• 1/2 tsp paprika or spicy pepper

In a small bowl, combine all the ingredients except the cornstarch and paprika. Cover and let marinate at least 2 hours. At the same time, submerge several bamboo skewers in water to soak. 

When you are ready to cook, preheat the oven to 450 degrees and set out a baking sheet. Thread the piece of chicken onto the soaked bamboo skewers and set on the baking sheet. Reserve the marinade. Bake for around 15-20 minutes, depending on the size of your chicken. 

While the chicken is cooking, pour the marinade liquid into a pan, bring up to a simmer over medium heat, and cook for around 5 minutes. In a separate small bowl, combine the cornstarch with a splash of cold water, stirring until dissolved. Add the cornstarch solution to the saucepan and cook, stirring, for another minute or two, until combined and thick. Remove from heat. When the chicken skewers are finished cooking, either dip them in the sauce or brush the sauce onto the skewers. Sprinkle with paprika and serve hot. 

Makes 4-6 skewers

Prep Time: 5 minutes, plus marinating
Total Time: 35 minutes, plus marinating

Recipe from Firefly: The Big Damn Cookbook by Chelsea Monroe-Cassel