First transfer your chicken thighs into a large bowl. Pat them dry with a clean paper towel. Optional: poke holes into the chicken thighs with a fork. This allows the marinade to seep into the meat more effectively.

Then in a small bowl, combine chicken marinade ingredients as listed. Pour marinade over chicken thighs and marinate overnight or at least 3-4 hours in the fridge.

Preheat oven to 355 degrees F.

In a small bowl, combine basting glaze ingredients and set aside.

Line a baking sheet with parchment paper (this makes clean up easier). Place a wire rack on top.

Then place your chicken thighs bone side down, skin side up on top of the wire rack. Bake for 10 minutes.

Next brush basting glaze on top of the skin. Bake for another 10 minutes.

Finally baste again with glaze and bake for another 15 minutes until cooked through or until juices run clear and meat is no longer red around the bone. Chicken is safe to consume at an internal temperature of 165 degrees F by checking with a digital instant read thermometer. Enjoy!