Thai Chili-Glazed Chicken

This chicken was incredibly flavorful.  I like to cook the chicken with the skin when I use the rotisserie or grill, then remove it.  If you don’t want the fat though, just remove it before cooking.  Either way, the extra dipping sauce served with it, is wonderful.

THAI CHILI-GLAZED CHICKEN

1/2 cup zero calorie brown sugar
1/2 cup water
1/4 cup vinegar
1 t cornstarch mixed with 1 T water
1 t chili paste
2 T lime juice
1 t fish sauce
4 chicken thighs, with bones (you can use breasts, legs, any combination)

Heat sugar, water and vinegar in saucepan.  Bring to boil.  Simmer 5 minutes and add cornstarch.  Cook for about 1-2 minutes or until sauce becomes syrupy.  Add the chili paste and let cool.  Then add fish sauce and lime juice. You can either grill the chicken and continue to baste with half the rest of the glaze (put half away for serving), or put in your rotisserie like I did, or simply bake it.  I rotisseried for 45 minutes, basting throughout.  Serve with remaining sauce.  I cook my chicken with the skin on, then remove it.  It’s up to you.  It just keeps it more moist on the rotisserie.