Honey Teriyaki Chicken

• 1/2 C. honey
• 2 T. rice vinegar
• 2 T. soy sauce
• 4 garlic cloves, minced
• 2 T, fresh ginger, finely minced
• 1 T. coarse salt
• 1/2 t. ground pepper
• 10-12 boneless, skinless chicken thighs (can use bone-in, skin-on, if preferred)

Mix together all ingredients and then add chicken.  Coat each piece in sauce; leave to marinate if desired. 

Place chicken and sauce in rimmed baking sheet.  Bake for 25-20 minutes in a 475 degree oven, basting occasionally with pan juices.  Serve drizzled with cooked sauce.