Description
This Killer Chicken Thigh Marinade recipe is about to become your go-to for foolproof, delicious chicken. We’re combining the savory (umami-rich soy sauce, garlic, and Worcestershire), sweet (honey), nutty (sesame oil), and tangy (lemon juice) into one perfect, balanced marinade. This not only infuses the meat with incredible flavor but also helps create a beautiful, caramelized crust in the oven. Get ready for the juiciest, most flavorful baked chicken thighs you’ve ever made!
Ingredients
Scale
- 8 Bone-in, Skin-on Chicken Thighs (about 4 lbs)
- 2 Tbsp Olive Oil
- 1 Tbsp Toasted Sesame Oil
- 4 Tbsp Low Sodium Soy Sauce (or Tamari)
- 1 Tbsp Worcestershire Sauce
- 2 Tbsp Fresh Lemon Juice (or lime juice)
- 5 Tbsp Honey (or Maple Syrup)
- 6 Fresh Garlic Cloves, minced
- 2 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
Instructions
- Make the Marinade: In a large bowl or a large plastic ziptop bag, combine the olive oil, sesame oil, soy sauce, Worcestershire sauce, lemon juice, honey, minced garlic, kosher salt, and black pepper. Whisk or seal and shake until the honey is dissolved and the marinade is well combined.
- Marinate the Chicken: Add the chicken thighs to the bowl or bag. Toss or massage the bag to ensure every piece is evenly and generously coated. Refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat Oven and Prepare Pan: When ready to cook, preheat your oven to a hot 450°F (230°C). Arrange the chicken thighs, skin-side up, in a single layer in a 9×13 baking dish or on a rimmed baking sheet.
- Bake: Pour all of the remaining marinade from the bag or bowl into the baking dish, around and over the chicken. Bake, uncovered, for 25-30 minutes. About 15-20 minutes into baking, pull the dish out and baste the chicken thighs with the sizzling pan juices.
- Check for Doneness: The chicken is done when the skin is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (without touching the bone).
- Broil for Extra Crispy Skin (Optional): If the skin isn’t as crispy as you’d like, turn the oven’s broiler on (High). Place the dish under the broiler for 2-3 minutes, watching it very closely.
- Rest and Serve: Let the chicken rest in the pan for 5-10 minutes. Serve hot, spooning some of the extra pan sauce over the top.
Notes
- Easy Cleanup: Using a ziptop bag is the easiest method for marinating – it ensures the chicken is fully coated and makes cleanup a breeze!
- Marinating Time: While 30 minutes works in a pinch, for the best flavor, let the chicken marinate for 2 hours or, even better, overnight (up to 24 hours).
- Pan Sauce: Pouring the remaining marinade into the baking dish is key; it will bubble and reduce, creating a delicious pan sauce.
- Basting is Key: Basting the chicken 15-20 minutes into baking prevents the tops from drying out and adds another layer of flavor.
- Watch the Broiler! Do not walk away from the broiler. The honey in the marinade will cause the skin to go from perfectly caramelized to burnt in a matter of seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 150 mg
