Instructions
- Dry brine Chicken: Rub chicken thighs with salt and pepper and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 350°F (175°C).
- In a saucepan, combine all Glaze ingredients. Bring to a simmer over medium heat and cook for 10-15 minutes, or until slightly thickened.
- Place chicken thighs in a baking dish and brush generously with Glaze.
- Bake for 40-50 minutes, or until chicken is cooked through, basting with Glaze every 15 minutes.
- Increase oven temperature to 400°F (200°C) and broil for the last 3-5 minutes for extra stickiness, watching carefully to prevent burning.
