In a small saucepan, combine the marmalade, bourbon, maple syrup, button, cinnamon and cloves over medium-low heat. Simmer 10-15 minutes until reduce and syrupy and set aside (1/2 cup marmalade, 1/4 cup bourbon, 1/4 cup syrup, 1 tbsp butter, pinch cinnamon and cloves)
Season thighs generously with salt and pepper (2lbs thighs, salt and pepper)
Heat oil in an oven-safe skillet over medium-high heat. Sear thighs 3-4 minutes per side until golden brown
Brush thighs liberally with glaze. Transfer skillet to oven
Roast 15-18 minutes, brushing with more glaze halfway through. Internal temp should hit 165°F
Rest 5 minutes. Hit them with one more brush of glaze before serving
