Buttermilk Baked Chicken Thighs

Buttermilk Baked Chicken Thighs

1 cup buttermilk

2 tablespoons oil

1 clove garlic, minced

1 1/2 teaspoons coarsely ground pepper

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1 1/2 teaspoons maple syrup

6 chicken thighs, on the bone with skin

Combine the first 7 ingredients in a gallon sized zip-lock bag; mix well. Add the chicken; squish to coat then squeeze out as much air as possible and seal the bag. Lay the bag on a plate or pan (to catch possible leaks). Place in the refrigerator for several hours or overnight if possible, although an hour marinating on the counter will do. Turn every once in a while.
Preheat the oven to 425 degrees. Remove the chicken from the bag, shake off excess marinade, and place skin side up on a roasting pan lined with heavy duty foil.
Bake for 30 to 40 minutes, or until well browned and cooked through.
Makes 2 to 3 servings.