Addicting honey soy chicken thighs

I've eaten this chicken twice in the past week, sorry not sorry. My roommate walked in with her girlfriend while this was cooking and they started whining that I wasn't making it for them. It's delicious and beyond simple. I personally find it best with 24 hrs+ of marinating, but you don't have to marinate it for it to be good. Definitely make sure you make two for everyone you're feeding that isn't a child, they'll definitely want it, and even if they can't finish both they'll keep it for lunch the next day (or snack 5 hours later if you're my boyfriend).

Usually I eat two thighs and some other stuff for dinner, but a single
thigh and some veggies make a lovely lunch.

All of these are rough measurements. Remember, cooking is art and baking is science. Feel free to let your artistic flag fly! Adjust measurements accordingly if you add/take away thighs.

- 4 large skin on, bone-in chicken thighs
- 2.5 tbsp honey
- 2.5 tbsp soy sauce
- 2-3 minced cloves of garlic, or what you think would be an equal amount out of those pre-minced garlic jars.
- dash of black pepper
- 1 tbsp oil of your choice

1. Mix everything (except chicken) in a bowl. Put chicken thighs in a ziplock (freezer bag, you need it to be thick) and pour mixture over it. Seal the bag and "sloosh" it around a bit, trying to get every bit of the chicken thighs covered. Lay it flat in the fridge until you're ready cook it, flipping the bag every few hours to try to give it the most even possible flavour.
2. Set your oven to 425. For the record, this does work in toaster ovens too.
3. Once the oven is ready, place chicken thighs in a ceramic or glass casserole type of dish. Obviously, make sure it's oven safe. Nobody likes exploding dishes. Add as much of the marinade as you want, I wouldn't suggest going past halfway up the thighs though.
4. Bake thighs skin-side up for 25 minutes, Flip, bake for another 10, flip, bake for another 10.
5. Serve with whatever veggies you want, and maybe a bit of rice. Rice soaks up the marinade nicely if you like that kind of thing. Careful, it's hot.