Korean Chicken

• 1/4 teaspoon black pepper
• 1/4 cup granulated Splenda or 1/4 teaspoon plus 1/8 teaspoon liquid Splenda
• 5 tablespoons soy sauce
• 5 bone-in chicken breasts, with skin
• 4 green onions, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon sesame oil
• 5 tablespoons water

Mix all but the chicken in a small bowl. Place the chicken in a large ziploc bag and pour in the marinade. Place in a pan (in case of leaks) and marinate 4 hours or overnight, turning bag occasionally. Drain marinade and discard. Grill the chicken or bake in a greased 9x13" baking pan at 350 for 45-60 minutes, or done to your taste. Don't discard the drippings in the pan, they are good served over the meat.