Sweet and Spicy 4th of July BBQ Chicken

Sweet and Spicy 4th of July BBQ Chicken 

About 10 pieces of Chicken (drumsticks, thighs, breasts)
1cup of rice Vinegar
1/2 cup Honey
1/2 cup low sodium Soy sauce
1/2 cup Asian chili sauce (sugar free if your grocery store carries it)
2-3 cloves of Garlic
2 packets of sweetener (if needed)
Salt and pepper
Hot Sauce (optional)

1. Whisk the vinegar, honey, soy sauce, 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 parts 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. (For best result - marinade the chicken in the fridge over night).
2. Prepare the grill.
3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and boil 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 on the grill and brush with the thickened marinade from the saucepan.
4. Grill chicken until liquids run clear.
5. Serve!