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"Add the chicken to the bowl one piece at a time, using your hands to coat each piece all over with the marinade, including underneath the skin. Shake off any excess and transfer the coated chicken thighs to a baking sheet. Alternatively, you can store the marinated chicken in the fridge for 2 hours before cooking. Reserve the remaining marinade."
<https://meatified.com/sheet-pan-thai-roast-chicken/>