Asian-Glazed Chicken Thighs

I love this sweet-tangy Asian glaze over chicken. Chicken thighs stay moist even without the skin when roasting: Thank you Cooking Light

 

1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste (such sambal oelek)
10 garlic cloves, minced
12 bone-in chicken thighs, skinned 
Cooking spray
1/2 teaspoon salt

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