Step 1

Preheat oven to 400º F.

Step 2

Place the chicken thighs onto a paper towel covered surface, like a plate or cutting board, and blot them dry with more paper towels to remove excess moisture; set aside.

Step 3

In a mixing bowl, whisk together the honey, some water, garlic, apple cider vinegar, Worcestershire, liquid smoke, olive oil, and Montreal Steak Spice until well blended.

Step 4

Transfer the chicken thighs to the mixing bowl and toss them to evenly coat them. (If you're making this in advance, you can do this earlier, cover the bowl with plastic wrap, and set in the fridge.)

Step 5

With tongs, transfer the chicken thighs to a braiser and pour the rest of the sauce over the thighs.

Step 6

Place the thighs in the oven and bake for about 25 minutes.

Step 7

Whisk some cornstarch and water together in a small bowl, and once the thighs have cooked for 25 minutes, pour the cornstarch mixture over chicken. Using tongs, flip the chicken around and mix the cornstarch into the sauce.

Step 8

Bake for another 5-7 minutes, or until the sauce has thickened, is lightly bubbling, and the chicken has reached an internal temperature of 165º F.

Step 9

Remove the chicken from the oven. Garnish with fresh parsley (optional), and serve.