Ingredients
Place chicken thighs in a gallon-size resealable bag.
In a mixing bowl, whisk together remaining ingredients. Pour marinade over chicken, seal bag, and rub marinade into chicken. Refrigerate for at least 4 hours (preferably overnight).
Preheat oven to 400°F (204°C). Spray a 9×5-inch bread pan with nonstick cooking spray. Remove chicken from bag, discard marinade, and layer chicken in the prepared pan.
Bake for 45–50 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove chicken from pan and place on a cutting board. Cut into slices and serve.
