Marinate the skinless chicken thighs overnight. I always score the meat so the flavors can really penetrate. The marinade is a big clove of garlic (crushed), salt, about a quarter cup of brown sugar, 3T red wine vinegar (mild balsamic would be OK too), a bay leaf, a shake of oregano or Italian herb blend, half a cup of pitted green olives, half a cup of prunes, a big drizzle of extra virgin olive oil, and 1 T of capers in brine. I put everything in a big Ziplock and turn it over a few times during the marinating time.
The next day, simply dump it all into a baking dish, pour a little white wine over, sprinkle with a touch more brown sugar, and bake for about 50 minutes at 375'- until the chicken is definitely cooked through, browned, and the juices have reduced to a slightly syrupy consistency. Baste occasionally. The chicken will be very moist and flavorful. I served it with buttermilk mashed yukon gold potatoes, and roasted broccoli with cherry tomatoes.