Blend the ingredients for the honey lime marinade in a small blender (such as a nutribullet or magic bullet) or stir them together in a small bowl or measuring cup. If the honey isn’t dissolving easily, microwave the marinade for 30 seconds, or until the honey mixes into it easily.

Transfer the raw chicken thighs to a zip lock bag and pour in the marinade. Seal the bag and marinate the chicken for at least 1 hour, ideally 3 to 8 hours.

When you’re ready to bake the chicken, preheat the oven to 420 degrees Fahrenheit. Transfer the marinated chicken thighs, along with the marinade, to a large casserole dish in a single layer.

Bake for 12 to 15 minutes, or until the chicken has reached an internal temperature of 160 degrees F. Check the temperature by inserting an instant read thermometer into the thickest part of the thighs. Baste the chicken in the marinade, spooning the juices over the chicken until the tops are well-saturated.

Change your oven to the High Broil setting and broil the chicken on the shelf that is second closest to the top (not the very top shelf) for 5 to 8 minutes, or until crispy. Be careful to keep a close watch on the chicken, as honey has a tendency to burn easily. The exact cooking time will vary based on the size of the chicken thighs and their temperature going into the oven.

Once the chicken is out of the oven, spoon the juices over it again and serve with your choice of side dishes.