Whisk the marinade ingredients together in a glass bowl or Ziploc bag. When well-mixed, add the chicken. Marinate at least 30 minutes or overnight in the refrigerator. I usually put them in a large Ziploc the night before just to make this really simple.

If you refrigerated the chicken, take it out about an hour before you plan to cook it to allow it to come up to room temperature.

Preheat the oven to 425° F.

Line the chicken pieces up on baking sheets. The goal is to fit as many on the pan but have them minimally touching.

Bake for 25 minutes until the skin is golden and crispy. OMG.

Serve hot or room temperature. My Summerado Salad or my Soba Noodle Salad with Asian Pesto are just two great ideas for sides.