Preheat the oven to 450°F.

In a medium size bowl, whisk together all of the ingredients for the injection, until well blended.

Using a kitchen injector, inject each chicken thigh with about an ounce of the liquid. I prefer to inject chicken thighs by inserting the needle into the cut side of the thigh about half way or so, parallel to the bone. Each chicken thigh gets about 4 injections, 1/2 an ounce or so of liquid per thigh in total. When injecting, you may want to cover the thighs with a piece of plastic wrap to prevent liquid squirting all over the kitchen.It doesn't happen all the time, but when it does, it's better to use the plastic.

Place the chicken thighs skin side up on a baking dish or a baking tray lined with aluminum foil or parchment paper. Add the remaining liquid into the baking dish/tray.

Brush each each thigh with some olive oil. Sprinkle some kosher salt on top if you need more salt.

Bake on top rack at 450F for about 25 minutes. Chicken thigh tops will be nicely browned and crispy, and the internal temperature of the meat will be around 180-185F.

Remove from the oven and let rest for 5 minutes. Before serving, drizzle your baked chicken breasts with the pan juices, if desired.