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Remove the skin from the chicken thighs and put into a plastic zipper bag or shallow dish. Add all the marinade ingredients. Seal the bag and squish the ingredients together until combined and all the chicken is coated. Refrigerate for at least 1 hour and up to overnight.
When ready to bake, slice the onion into rings and place on the bottom of an ovenproof skillet. Season with a little salt and pepper, if desired. Remove the chicken from the marinade (save the marinade) and place the chicken on top of the onion slices. Drizzle with about 2 tablespoons of the reserved marinade.
Bake the chicken in a preheated 375-degree F oven until the chicken is cooked through, about 40 minutes.