1. In your mixing bowl, whisk together bourbon, soy sauce, honey, minced garlic, and olive oil until the honey dissolves completely. This takes about 1 minute of vigorous whisking.

2. Pat your chicken thighs dry with paper towels and season with salt and pepper. Place them in a resealable bag or shallow dish and pour the marinade over top. Make sure every piece is coated well. Refrigerate for at least 1 hour, though overnight gives you the most intense flavor.

3. Preheat your oven to 400°F. Heat an oven-safe skillet over medium-high heat with a drizzle of olive oil. Remove chicken from marinade, letting excess drip off. Sear skin-side down for 5-7 minutes until golden and crispy. Flip and sear the other side for another 5 minutes.

4. Scatter fresh blackberries around the chicken in the skillet. They’ll start releasing their juices immediately. Transfer the whole skillet to your preheated oven and bake for 25-30 minutes.

5. The chicken is done when it reaches 165°F internal temperature. Let the chicken rest for 5 minutes before serving. Spoon those gorgeous pan juices and blackberries over each piece. Garnish with fresh blackberries if desired.