Go Back

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.
Print Recipe Pin Recipe
Ingredients Equipment Method

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

Equipment

  • - Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • - Large zip-top bag or airtight container

Method
 

  1. #### **Step 1: Prepare the Marinade**
  2. In a mixing bowl, whisk together olive oil, soy sauce, lemon juice, honey, garlic, mustard, and all spices.
  3. #### **Step 2: Marinate the Chicken**
  4. Place the chicken thighs in a zip-top bag or airtight container.
  5. Pour the marinade over the chicken and toss to coat evenly.
  6. Seal and refrigerate for **at least 30 minutes** (or up to 12 hours for deeper flavor).
  7. #### **Step 3: Cook the Chicken**
  8. **For Grilling:**
  9. Preheat grill to medium-high heat.
  10. Grill chicken for **5-6 minutes per side** until fully cooked (internal temp 165°F).
  11. **For Baking:**
  12. Preheat oven to **400°F (200°C)**.
  13. Place chicken on a baking sheet and bake for **25-30 minutes**, flipping halfway.
  14. **For Pan-Searing:**
  15. Heat a skillet over medium-high heat and add a drizzle of oil.
  16. Cook chicken for **5-6 minutes per side**, until browned and cooked through.
  17. #### **Step 4: Serve & Enjoy**
  18. Let the chicken rest for 5 minutes before slicing.
  19. Serve with rice, roasted veggies, or a fresh salad.