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1
Start by making marinade.
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2
Combine everything but chicken, rice, and scallions in a mixing bowl.
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3
Whisk until everything is smooth.
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4
Add chicken thighs to a large plastic sealable bag, and pour in marinade.
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5
Seal, and place into the refrigerator overnight.
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6
The following day, about 1 hour before you are ready to begin cooking, remove chicken from the refrigerator and let it sit on the counter to take off the chill.
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7
Strain marinade, reserving it into a bowl.
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8
Pat chicken dry and place on a wired rimmed baking sheet.
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9
Preheat oven to 375 degrees F. Add chicken thighs, skin side down to the baking sheet.
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10
Place into the oven and cook for about 25 minutes.
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11
Remove, then flip the chicken so it is skin side up, and cook an additional 10 minutes or so, or until the skin is nice and crispy.
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12
During this time, add reserved marinade to a sauce pan.
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13
Cook on medium heat until sauce has reduced.
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14
This will act as your glaze for the chicken is ready.
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15
Now it is time to serve.
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16
Remove chicken from oven, and carefully add to a large serving dish.
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17
With a cooking brush or spoon, begin brushing chicken thighs with the reduced marinade.
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18
Serve with rice, garnished with sliced scallions if desired.
