Pat down the chicken thighs with a paper towel and sprinkle the chicken breasts with a pinch of salt on both sides.

STOVE TOP: Heat a large cast iron skillet over medium high heat. Add the chicken thighs to the skillet facing the skin side down and allow it to sear for 5-7 minutes or until the skin gets nice and crispy. Flip the chicken and continue cooking for 20-28 minutes (flipping every few minutes) or until the chicken cooks completely through.

OVEN: Preheat an oven to 450ºF. Position a rack in the center of the oven. Place the chicken thighs with the skin side down in a cast iron skillet (or any oven safe skillet) and roast for 15 minutes. Remove the skillet carefully and flip the chicken over and continue roasting for an additional 10-15 minutes. You'll know the chicken is done when the juice runs clear.

Make the sauce: in a bowl combine all the remaining ingredients (except parsley). Remove the chicken thighs to a plate. Drip off most of the rendered fat from the chicken, leaving about 1 tablespoon in the pan. Heat the skillet over medium high heat, and pour in prepared sauce. Use a whisk to loosen any brown bit that may have stuck to the bottom -- that stuff is gold! And let the sauce come to boil then, lower the heat and allow to simmer for 5 minutes. I like to leave the sauce a little loose as it will thicken a bit more as it sits, and we love to drizzle the sauce on rice. For a thicker sauce, you can continue simmering for an additional 2-5 minutes.

Add the chicken back into the pan and spoon the sauce over the thighs. Sprinkle with parsley before serving.