serves 6 ( 2 thighs = 8 points +)
- ⅓ c. rice vinegar
- ¼ c. low-sodium soy sauce
- 3 T. honey
- 2 T. dark sesame oil
- 1-½ T. chili paste
- 10 garlic cloves, minced
- 12 boneless, skinless chicken thighs
- ½ tsp. salt
Combine vinegar, soy sauce, chili paste, garlic and honey, stirring until honey dissolves. Transfer to a large ziplock bag. Add chicken to bag. Seal and marinate for 1 hour ( refrigerated), turning occasionally.
Remove chicken from bag and reserve marinade.
Preheat oven to 425. Place reserved marinade in a saucepan and cook until syrupy, stirring occasionally (2-5 minutes)
Place chicken in a baking pan coated with cooking spray. Baste with some of the reserved marinade. Sprinkle with salt. Bake for 10 minutes, then baste again. Bake an additional 10 minutes, then baste again. Discard any remaining marinade. Bake an additional 10 minutes or until chicken is cooked through.
from "Cooking Light"