Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag.
Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least30 minutes to 2 hours or, better yet, overnight.
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Preheat oven to 450 degrees F.
Place the chicken and all of the marinade in a baking dish.
Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F.
To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
To get a nicely browned, crisped up skin, turn on the griller for 2-3 minutes when the thighs are almost done cooking. Monitor grilling very closely as the tops may burn if grilled for too long.