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Ingredients
2 Pounds chicken thighs, bone-in, skin-on
1 Tablespoon olive oil
1/2 Tablespoon sesame oil
2 Tablespoons soy sauce
1/2 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice or lime juice
3 Tablespoons honey or maple syrup
3 Garlic cloves, minced
1/4 Teaspoon black pepper
3/4 Teaspoon kosher salt
Instructions
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 least 2 hours or overnight.
Preheat oven to 450�F.
Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450�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 broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.