Make the marinade and reserve 1 1/2 cups for later use.
Place the chicken into a container and cover with the marinade. Cover the container and place in the fridge for at least 8 hours.
Thirty minutes before roasting, take the chicken from the fridge. Remove the chicken from the marinade, pat dry and place on a rimmed baking sheet. Heat the oven to 450 degrees. Lightly drizzle the thighs with olive oil and evenly distribute the salt on the thighs.
Place the chicken into the oven and roast the chicken for 35 minutes or until the internal temperature reaches 165 degree (if the tops of the chicken began to burn while roasting, cover them with a piece of foil). Remove from the oven, top with reserved marinade and chopped cilantro. Serve immediately.