In a small bowl, whisk together Marinade ingredients as listed above.
Pat dry chicken thighs with clean paper towel. Transfer chicken thighs into a large bowl or a resealable plastic bag or Ziploc bag. Pour marinade over chicken thighs and mix until chicken is coated. Alternatively, if you're using a resealable bag, pour marinade over chicken and squeeze out excess air.
Marinate for 15 minutes or overnight for better results. If you're short on time, you can skip this step and go to Step 5 and it will be flavorful as is.
Fill a deep 9 x 13 inch baking pan with enough water to cover the base of the pan. Place a wire rack into pan. Place chicken thighs bone side down, skin side up on top of rack. Make sure the water isn't touching thighs. Reserve the remaining marinade as a basting sauce.
Bake for 10 minutes on the middle rack of the oven. Then remove from the oven and baste with remaining marinade.
Then bake for another 10 minutes. Remove from oven and baste again.
Repeat the above step one more time.
Finally, bake again for another 15 minutes (with or without basting, choice is yours) until cooked through to an internal temperature of 165 F or until juices run clear. Garnish with finely chopped green onions (optional) and enjoy!
These chicken thighs will last 4 days store in a sealed container in the fridge. They can be reheated in the microwave or on the stove top for later.
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