BBQ Baked Chicken

• 12 cup apple cider
• 14 cup tomato paste
• 1 teaspoon Splenda brown sugar blend (1 teaspoon measure)
• 1 tablespoon cider vinegar
• 1 teaspoon dried thyme
• 12 teaspoon asian chili paste with garlic
• 1 lb boneless skinless chicken thighs
• cooking spray

1. Preheat oven to 350.
2. In a small bowl, combine first 6-ingredients and stir well.
3. Reserve 1/4 cup and place remaining marinade and chicken in large zip-top plastic bag.
4. Shake to coat, then refrigerate for 1 hour.
5. Remove chicken from bag and place in a nonstick baking pan that has been coated with cooking spray.
6. Bake chicken for 45 minutes until juices run clear when pierced with a fork.
7. Remove chicken from pan and keep warm.
8. Skim any fat from pan juices and discard.
9. Pour skimmed pan juices into a small saucepan and add reserved 1/4 cup marinade.
10. Stir over low heat for 2 minutes.

apple cider, tomato paste, brown sugar, cider vinegar, thyme, asian chili paste with garlic, chicken thighs, cooking spray

Taken from www.food.com/recipe/bbq-baked-chicken-329841 (may not work)