Asian-Glazed Chicken Thighs

What I cooked one year ago on this day: Asian Flank Steak

Asian Noodle Salad

Recipe

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
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Combine vinegar,
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soy sauce,
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honey,
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sesame oil, chile paste,
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and garlic,
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stirring until honey dissolves.
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Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour,
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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.
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Bake an additional 10 minutes; baste.
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Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

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