Asian Chili Glazed Chicken Thighs/Breast

Asian Chili Glazed Chicken Thighs/Breasts
(8 thighs or 4 breasts serves 4 people)

8 thighs (or 4 breasts), 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 (breasts need longer cooking time than thighs), not pink or red. Let stand for 5 or 10 minutes and brush the remaining thickened marinade onto the chicken.
5. Serve!