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Whisk together all of the ingredients (except chicken) in a large bowl or zip-lock bag until combined.
Add the chicken and mix until fully coated in marinade. Cover bowl or seal zip top bag. Let marinate for at least 30 minutes and up to 6 hours. If marinating longer than 30 minutes, place in the fridge until needed.
About 20-30 minutes before cooking, take the chicken out of the fridge and let sit at room temperature.
When you're ready to cook: Warm a large skillet or cast iron pan over a medium-high heat. Add enough cooking oil to lightly coat the pan.
When the oil is hot, add the chicken. It's ok to crowd at this point as the chicken will shrink as it cooks.
Let the chicken cook, undisturbed for about 8-10 minutes. Flip over each thigh and cook on the other side for another 10-12 minutes or until the chicken is cooked through (internal temp should be 165°F/74°C).
Remove from the pan. Let the chicken rest a few minutes before serving and enjoy. Serve with fresh chopped herbs over the top and lemon wedges on the side if desired.
Allow leftover chicken to cool to room temperature before storing in an airtight container in the fridge. Keeps up to 3 days.