Asian Glazed Chicken Thighs - cooking recipe

Ingredients

1/3 cup rice vinegar
1/4 cup lower sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chili paste, like sambal oelek
10 garlic cloves, minced
12 bone in chicken thighs, skinless
cooking spray
salt
sesame seeds (optional garnish) or sliced green onion (optional garnish)

Preparation

Combine vinegar, soy sauce, honey, sesame oil, chili paste and garlic, stirring until honey dissolves; cool slightly. Pour vinegar mixture into a zip-lock plastic bag. Add chicken to bag; seal. Marinate in refrigertor 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
Preheat over to 425 degrees.
Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt to taste. Bake 425 degrees for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remainder marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.