Asian-Glazed Chicken Thighs

Ingredients

• 12  chicken thighs bone-in
• 1.5 tablespoons chile paste (such sambal oelek)
• 2 tablespoons sesame oil dark
• 10  garlic cloves minced
• 3 tablespoons honey 
• 0.3 cup lower-sodium soy sauce 
• 0.3 cup rice vinegar 
• 0.5 teaspoon salt 

Equipment

• sauce pan
• oven
• roasting pan
• ziploc bags

Directions

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves.
2. Pour vinegar mixture into a zip-top plastic bag.
3. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
4. Remove chicken from bag, reserving marinade.
5. Preheat oven to 42
6. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally.
7. 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.
8. Bake at 425 for 10 minutes; baste.
9. Bake an additional 10 minutes; baste. Discard remaining marinade.
10. Bake an additional 10 minutes or until done.
11. Let stand 5 minutes before serving.