Asian Glazed Chicken Thighs

• 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
• 10 garlic cloves, minced 
• 12 boneless chicken thighs, skinned 
• Cooking spray 
• 1/2-teaspoon salt  

1. 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.

2. Preheat oven to 425°.

3. 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.