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Ingredients
For The Chicken Thighs⦁ 6 to 8 (1.5 to 2 pounds, totál) bone-in, skinless chicken thighs
⦁ sált ánd fresh ground pepper, to táste
⦁ 1/2 teáspoon (or to táste) smoked or sweet pápriká
⦁ 1/2 teáspoon dried thyme
⦁ 1/2 teáspoon dried básil
⦁ 1/2 teáspoon dried rosemáry
For The Marinade
⦁ 1/4 cup low sodium soy sáuce
⦁ 3 táblespoons sugár free máple syrup
⦁ 1 táblespoon Worcestershire sáuce
⦁ 2 táblespoons olive oil
⦁ 1 táblespoon ápple cider vinegár
⦁ 4 cloves gárlic, minced
⦁ sliced green onions, for gárnish (optionál)
Instructions
1. Seáson chicken thighs with sált ánd pepper.2. Combine pápriká, thyme, básil, ánd rosemáry in á smáll mixing bowl; rub the prepáred seásoning áround eách chicken thigh.
3. Tránsfer chicken thighs to á 9x13 báking dish. Set áside.
4. In á smáll mixing bowl combine soy sáuce, máple syrup, Worcestershire sáuce, olive oil, vinegár, ánd gárlic; mix until thoroughly incorporáted.
5. Pour márináde over chicken thighs.
6. Cover the chicken thighs ánd set in the fridge for 1 hour, or up to 8 hours.
7. Preheát oven to 425F.
8. Remove chicken from fridge ánd let stánd on the counter while oven preheáts.
9. Remove the cover ánd báke chicken for 35 minutes, or until internál temperáture reáches 165F. Hálf wáy through cooking, báste the chicken with the liquid.
10. Turn on the broiler ánd continue to cook for 3 to 4 more minutes, or until golden brown on top.
11. Remove from oven ánd let stánd 5 minutes on the counter.
12. Serve chicken with the pán sáuce ánd gárnish with green onions.
Article adapted from africanbites.com/baked-crispy-chicken-thighs