Asian Glazed Chicken Thighs

Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring 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° F.

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° F for 30 minutes, basting every 10 minutes with the marinade.

OPTIONAL: If you would like more sauce for the chicken, repeat the marinade ingredients in a sauce pan. Also add 1 cup chicken broth and 1 tablespoon of cornstarch to the sauce pan. Simmer over medium heat for 2 minutes or until the sauce is thickened. 

Serve chicken with hot rice and cooked veggies, along with the optional extra sauce.