This makes for a cheap and delicious weekday dinner. Many recipes only call for a few hours, but I found that a longer cook tastes great as well. Pop them in during the morning and you can come back to perfectly cooked chicken after a long of work. Also, these times and temperatures work great for chicken legs too.
To get crispy skin, sear the skin-side down over medium heat for at least 5 minutes if skinless.
For best results, cool the chicken in ice water to prevent overcooking from the searing process
Skinless thighs are best seared for about a minute over smoking hot oil on high heat.
I found best results with overnight marinades beforehand, but plenty of people seem to think that it isn't necessary.