In a large resealable bag, add all ingredients. Refrigerate for minimum 2 hours, overnight is better.
In a large cast iron on medium heat, add oil. Next, sear chicken skin side down, until browned. Flip chicken over, and add contents of resealable bag to skillet. Bring to a boil. Then, reduce heat to a simmer. Cover and cook for 25 to 30 minutes, until the chicken is cooked thoroughly.
When chicken is cooked, remove from skillet. Turn heat to medium-high and reduce sauce until thick. Return chicken to skillet, coat with sauce.