8 chicken thighs, skin on
5 T. soy sauce
1/4 cup Splenda (sugar or substitute of your choice)
1/4 t. pepper
1 T. garlic, minced
1 T. sesame oil
5 T. water
1/4 cup green onion, chopped (optional)
Mix all ingredients, except chicken, in a gallon zip bag. Add chicken and knead to coat all the pieces. Marinate for an hour or longer. Arrange thighs on baking tray skin side up. Bake at 425 for 35-40 min.
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