1 ½ – 2 lbs boneless, skinless chicken thighs (most of the fat removed)
3 Tbsp vegetable oil
3 Tbsp soy sauce
1 tsp sesame oil
5 Tbsp honey
4 cloves garlic, minced
½ tsp ground ginger
½ tsp ground black pepper
Preheat oven to 425. Line an 8×8 oven proof pan with aluminum foil. (using the foil will prevent LOTS of scrubbing later on).
In a small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger & black pepper. Place the chicken thighs in the foil layered pan and then pour the mixture on top of the chicken. Turn the chicken around in the sauce to make sure chicken is well coated.
Bake, uncovered, for 40 minutes checking occasionally to make sure the tops of the thighs are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
Let stand for 5 minutes before plating.