Complete the meal with hot cooked brown rice and thinly sliced cucumber and carrots.
Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight.
Remove chicken from bag. Strain marinade over a bowl; discard solids.
Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 4 chicken thighs; cook 3 to 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and chicken.
Bring reserved marinade and chicken to a boil in pan. Reduce heat; cover and simmer 12 minutes. Boil cooking liquid 12 minutes. Serve sauce with chicken. Sprinkle with pepper.
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