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.
Get the best of CookingLight.com, plus special offers, in your inbox. Select any of the newsletters that you'd like to start receiving.
Thank you for signing up!You will start receiving newsletters soon.