Preheat the oven to 425 F degrees and place a sheet pan in the oven to preheat as well. 

Make the marinade: In a small bowl , whisk the marinade ingredients until well combined. Set aside until needed. 

Prep the chicken: Trim excess skin with kitchen scissors or knife, don’t cut too much, just trim. Make a few small cuts/indentations through the skin and transfer the chicken into a large bowl. 

Pour the marinade into the chicken and toss to coat. Let them to sit out for 15 minutes, so they can come up to room temperature. This step allows them to cook evenly.

Bake: Remove the sheet pan from the hot oven, spray with non stick spray and carefully lay the chicken thighs, skin side down. You should hear a sizzle. Bake in the center rack of the oven for 20 minutes. Then, remove the sheet pan from the oven, flip the thighs and continue to bake them until completely cooked. You’ll know they are ready when they reach a safe internal temperature of 165 F degrees, which will take approximatly an additional 15 minutes. Finally; as a last step, turn on the broiler for three minutes on high or just until the skin browns beautifully (keep an eye on them.) By now the chicken should have taken a total of 35-45 minutes to fully cook. 

Once ready remove from the oven, let the chicken thighs rest for about 10 minutes before serving. Enjoy with your favorite side dishes, see above for options.