Chicken Thigh Marinade
Yield: 8 servings
Calories: 179kcal
This chicken thigh marinade adds so much flavor and tenderness to the meat. It's a great way to elevate the taste and impress your friends and family with a delicious meal.
Ingredients
- ⅓ cup (80 ml) olive oil
- 2 tablespoons (30 ml) water
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) honey
- 1 tablespoon (9 g) minced garlic
- 1 tablespoon (1 g) chopped parsley, optional
- 1 teaspoon (3 g) kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika, optional
- 2 pounds (908 g) boneless skinless chicken thighs
Instructions
- Prepare the Marinade – In a medium bowl, whisk together the olive oil, water, soy sauce, Worcestershire sauce, Dijon mustard, honey, garlic, parsley (if using), salt, pepper, and smoked paprika (if using). If desired, reserve ¼ cup for basting.
- Marinate the Chicken – Add the chicken to a baking dish or large resealable plastic bag. Pour the marinade over, turn to coat, cover, and refrigerate. Press out the excess air if using a plastic bag. Marinate for a minimum of 30 minutes and up to 24 hours. Flip halfway through for even marination.
- Dry the Chicken – Remove the chicken from the marinade and lightly pat dry with paper towels to remove excess moisture from the surface. If grilling or baking, you can just shake off the excess marinade. Discard marinade.
- Cook the Chicken – Use the desired cooking method, and cook to an internal temperature of 165 to 175ºF (74 to 79ºC). Baste with reserved marinade if desired.Grill: Preheat the grill to medium-high heat, about 400 to 450ºF (204 to 232ºC). Clean and grease the grates with oil. Keep one burner off for indirect cooking. Place the chicken on the direct heat side and close the lid. Cook each side until char marks form, about 5 to 8 minutes, depending on the thickness. If browning quickly, move the chicken to the indirect heat side to complete cooking.Pan Sear: Set a large cast iron or stainless steel pan over medium heat. Once hot, add one tablespoon of oil, then add the chicken and cook for 4 to 5 minutes. Flip and cook for about 4 to 6 minutes.Bake: Preheat the oven to 425ºF (218ºC). Add the chicken to a greased foil-lined sheet pan or baking dish. Bake until fully cooked, about 15 to 20 minutes, depending on the thickness.Air-Fryer: Preheat air fryer to 375ºF (190ºC). Cook for 13–17 minutes, flipping halfway through.
- To Serve – Transfer to a cutting board or clean serving platter. Tent with foil for 5 minutes before slicing or serving.
Notes
- Servings: About 8 pieces
- Marinade: Makes about 3/4 cup
- Using Bone-in Thighs: Marinate for at least 1 hour and increase cooking time as needed.
- Make-Ahead: The marinade can be made and refrigerated for up to 5 days. Chicken can be marinated for up to 24 hours.
- Storing: Store cooked chicken in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and microwave the leftovers on high heat in 15 to 30-second increments until hot.
- Make it Paleo: Use pure maple syrup instead of honey. Use coconut aminos instead of soy sauce.
- Make it Gluten-Free: Substitute soy sauce with gluten-free tamari or coconut aminos.
Nutrition
Calories: 179kcal | Carbohydrates: 2g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 397mg | Potassium: 298mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Recipe Link
Recipe Video