8 bone-in chicken thighs
1/2 cup cider vinegar
1/2 cup water or cranberry-apple herbal tea *
3/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon soy sauce
Salt and pepper, to taste
2 1/2 ounces onion, sliced thin, 1 small

Place the chicken in a gallon zipper bag set in a 9x13" baking dish. Mix the vinegar, water or tea, Splenda and soy sauce; pour over the chicken. Seal the bag and let marinate in the refrigerator about 3 hours, turning the bag over every hour. Place the chicken, along with marinade, skin-side up in the same baking dish used for marinating. Season the chicken with salt and pepper and scatter the onions on top. Bake at 425 for 40-45 minutes until the chicken is done and skin is golden. If the skin hasn't browned by the time the chicken is cooked, raise the oven rack to the highest setting and broil for a minute or two to crisp it up. Watch it closely; it will brown quickly.

Makes 4-8 servings
Can be frozen

* I used Bigelow's Cranberry Apple herb tea. You don't want to use tea that has spices, such as cinnamon, in it. If you can't find the Bigelow tea, just use water.

With granular Splenda:
Per 1/4 Recipe: 407 Calories; 29g Fat; 33g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 204 Calories; 14g Fat; 16g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

With liquid Splenda:
Per 1/4 Recipe: 404 Calories; 29g Fat; 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 202 Calories; 14g Fat; 16g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

I used the sauce from the Delicious Apple Glazed Pork Chops Variation recipe. Although the flavor is nice, I think it's a little too subtle for chicken. I only counted a fraction of the marinade mixture in the counts because most of it was left in the pan.

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