Bone-in, skin-on thighs is definitely a delicious option. Follow same steps, only be sure to sear the chicken skin side down first, until crispy. Additionally, after sauce has been reduced, brush over skin and broil until caramelized.

8 boneless, skinless chicken thighs
1 c balsamic vinegar
1/2 c honey
1/4 c low sodium soy sauce
2 TBSP dijon mustard
6 cloves garlic, chopped
2 shallots, chopped
4 sprigs thyme
4 TBSP extra light virgin olive oil

8 boneless, skinless chicken thighs 1 c balsamic vinegar 1/2 c honey 1/4 c low sodium soy sauce 2 TBSP dijon mustard 6 cloves garlic, chopped 2 shallots, chopped 4 sprigs thyme 4 TBSP extra light virgin olive oil

Mix all ingredients and marinate chicken for at least 1 hour. Remove thighs from marinate and pat totally dry with paper towel. Set marinade aside. Heat oil in a large saute pan. Working in two batches, pan sear 4 thighs at a time in 2 TBSP of the olive oil until lightly browned, about 4-5 minutes per side. Combine all thighs into the one pan used to sear, and add marinade directly to pan. Once the mixture has come to a boil, reduce heat and cover with foil. Cook for another 10 minutes.

Once chicken is cooked through, remove from sauce. Return the sauce to medium heat and continue cooking - stirring often to avoid burning - until thick, reduced by almost half.

Once sauce is reduced, pour over chicken. Serve garnished with scallions (optional.)