Chicken Thigh Marinade
Want a **Chicken Thigh Marinade** recipe that makes your weeknight dinner special? You’re in the right place! This marinade brings restaurant-quality flavor to your home with just a little effort.
Equipment
- - Mixing bowl
- Whisk
- Measuring cups and spoons
- - Large zip-top bag or airtight container
Ingredients
- - 1/3 cup olive oil
- - 3 tablespoons soy sauce or tamari for gluten-free
- - 2 tablespoons lemon juice or apple cider vinegar
- - 2 tablespoons honey or maple syrup
- - 4 cloves garlic minced
- - 1 teaspoon Dijon mustard
- - 1 teaspoon smoked paprika
- - 1 teaspoon onion powder
- - 1 teaspoon dried oregano or Italian seasoning
- - 1/2 teaspoon black pepper
- - 1/2 teaspoon salt
- - 1/4 teaspoon red pepper flakes optional, for spice
- - 2 lbs boneless or bone-in chicken thighs
Instructions
- #### **Step 1: Prepare the Marinade**
- In a mixing bowl, whisk together olive oil, soy sauce, lemon juice, honey, garlic, mustard, and all spices.
- #### **Step 2: Marinate the Chicken**
- Place the chicken thighs in a zip-top bag or airtight container.
- Pour the marinade over the chicken and toss to coat evenly.
- Seal and refrigerate for **at least 30 minutes** (or up to 12 hours for deeper flavor).
- #### **Step 3: Cook the Chicken**
- **For Grilling:**
- Preheat grill to medium-high heat.
- Grill chicken for **5-6 minutes per side** until fully cooked (internal temp 165°F).
- **For Baking:**
- Preheat oven to **400°F (200°C)**.
- Place chicken on a baking sheet and bake for **25-30 minutes**, flipping halfway.
- **For Pan-Searing:**
- Heat a skillet over medium-high heat and add a drizzle of oil.
- Cook chicken for **5-6 minutes per side**, until browned and cooked through.
- #### **Step 4: Serve & Enjoy**
- Let the chicken rest for 5 minutes before slicing.
- Serve with rice, roasted veggies, or a fresh salad.