Delicious, Easy to make, Asian Chili Glazed Chicken Thighs

Sometimes you have to go a little crazy and have chicken thighs instead of chicken breasts but feel free to use breasts if you prefer that. This recipe is easy and so delicious.The chicken will come out best if you marinate the thighs/breasts in the refrigerator a day before. if you are in a hurry you can also marinate the thighs/breasts for an hour before cooking.

Asian Chili Glazed Chicken Thighs
(8 thighs serves 4 people)

8 thighs, skin on
1/2 cup of rice vinegar
5tbs honey
1/5 cup low sodium soy sauce
4tbs sugar free Asian chili sauce 
1 clove of garlic (use 2 if you're a garlic fan)
2 packets of sweetener (if needed)
Salt and pepper
Hot Sauce (optional)

1. Whisk the vinegar, honey, soy sauce, Asian chili sauce, garlic, pepper and salt in a bowl (add hot sauce if wanted). 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.
2. Preheat oven to 425 degrees
3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. If sauce doesn't thicken, add 2 packets of Sweetener. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
4. Bake them for 15min, remove from the oven and add another coat of the marinade. Bake for another 25 minutes (depending on how big they are, when you make a small cut the liquid should be clear, not pink or red). Let stand for 5 or 10 minutes and brush the remaining thickened marinade onto the chicken.
5. Serve!