8 bone-in, skin-on chicken thighs (about 4 lbs)
2 Tbsp olive oil
1 Tbsp sesame oil
4 Tbsp low sodium soy sauce
1 Tbsp Worcestershire sauce
2 Tbsp lemon juice (or lime juice)
5 Tbsp maple syrup (or honey)
6 cloves garlic (minced)
½ tsp black pepper (freshly ground)
2 tsp kosher salt (plus more to taste)
Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag.
Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
Preheat oven to 450 degrees F.
Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F.
To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking.
Monitor broiling very closely as the tops may burn if broiled for too long.