Marinate the chicken: Dry the chicken thighs with paper towels and place them in a Ziplock bag, a large, flat bowl, or a plastic container. Add the marinade and turn the chicken into it to coat it all over. Marinate for at least 30 minutes to 3 hours.4 chicken thighs
Preheat the oven to 375°F (190°C).
Remove the chicken from the marinade and shake it gently so the excess can drip back into the bowl. Don’t discard the marinade.
Sear: Heat the oil in the skillet. Sear the chicken on the skin side for about 3 minutes or until golden.
Flip the thighs (skin side up) and arrange them in the skillet. Pour the reserved marinade on top.
Bake the thighs for 35-40 minutes or until cooked through (internal temperature 165°F (74°C).
Check the sauce after about 25 minutes. If it has reduced too much, add a small splash of water or chicken stock and stir it into the skillet to combine it with the sauce (Note 3)
Use a skillet or baking dish large enough to fit all the pieces in a single layer without too much space between them. If the pan is too large, the sauce will spread too much and probably start to burn before the chicken is cooked.
If you don’t have a cast-iron skillet, sear the chicken in a regular pan, then transfer it to a baking dish to bake it in the oven.
Adding water or stock to the sauce might not be necessary; it depends on your oven (if the oven runs too high, the liquid will reduce a bit faster) and on the size of your skillet or baking dish (the larger it is, the quicker the cooking liquid will thicken).