Add all of the sauce ingredients to a small bowl or measuring cup or bowl and stir well until combined.

Transfer the raw chicken thighs to a large zip lock bag, along with all of the marinade. Seal the bag then move the contents around until the chicken pieces are coated in marinade. You can also perform this step using a large bowl covered with plastic wrap instead of a plastic bag.

Marinate in the refrigerator for at least 20 minutes, up to 12 hours.

When you’re ready to bake the chicken, preheat the oven to 425 degrees Fahrenheit.

Transfer the chicken thighs and all of the marinade to a large casserole dish or baking dish and arrange them in a single layer. A large rimmed baking sheet works too but I recommend using something that has a deep lip to catch all of the juices. I find a casserole dish works best for easy clean up.

Bake on a shelf that is either in the center of the oven or one shelf up from the center for 12 to 18 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.

Remove the chicken from the oven and spoon the juices from the bottom of the pan on top of the chicken pieces to baste it.

Change the oven setting to the high broil setting and place the chicken back into the oven. Broil for 5 to 8 minutes, or until the thighs are golden brown and crispy. Chicken thighs taste best once they have reached an internal temperature of 180 to 190 degrees F. Insert a digital thermometer into the thickest part of the thigh to check the temperature. Remove the chicken from the oven and allow it to rest for at least 10 minutes before serving. Garnish chicken with sesame seeds, chopped green onions and serve with fresh lime slices. Spoon the juices over the chicken and enjoy with your favorite side dishes. I recommend serving the cooked chicken with steamed white rice or brown rice to soak up the juices and stir fry vegetables for a complete meal.