Add all of the ingredients for the marinade (everything but the chicken) to a small bowl and whisk until well-combined.

Place chicken thighs in a zip lock bag or a small container along with the marinade, seal it, and slosh it around until the chicken is coated in marinade.

Refrigerate for at least 20 minutes, ideally several hours (up to 24 hours).

When you’re ready to bake the chicken, preheat the oven to 425 degrees F. Transfer the chicken thighs, including the marinade to a large casserole dish. Bake the chicken thighs on one of the rack that’s close to the heat element (I do 3rd rack from the top) for 20 minutes, or until it is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit. The best way to make sure the chicken is fully cooked, and to avoid over cooking it, use a meat thermometer to test the internal temperature of the chicken.

If you’d like the chicken to have the glazed, caramelized effect, remove the chicken from the oven then baste it using the drippings in the pan with a spoon (or baster if you have one). 

Place the chicken back in the oven and change it to the High Broil setting. Broil for 6 to 8 minutes, or until the chicken is deeply golden-brown. If you're using bone-in thighs, the cooking time will be slightly longer in order to get crispy skin.

Serve the baked chicken thighs with your favorite side dishes, and enjoy! Store any leftover chicken in an airtight container in the refrigerator for up to 5 days.