Trim the chicken thighs, removing any ragged bits of skin. Put everything else, apart from the sesame seeds, into a dish in which the chicken will fit. Add the meat and turn it so that it gets coated.
Cover with cling film and put in the fridge (for as little as 30 minutes; as long as overnight- the longer the better ).
Preheat the oven to 190C/180C Fan*/Gas 6.
Put the chicken into a roasting tin in which it can all lie in a single layer. Spoon about half of the marinade on top. Roast for 35-40 minutes, depending on the size, spooning on more of the marinade halfway through (no later).
Remove to a serving dish and pour the cooking juices over the top. Scatter on the sesame seeds. Serve with boiled rice and stir-fried greens or a rainbow salad with an Asian dressing.