0 from 0 votes
Chicken Thigh Marinade
The BEST chicken thigh marinade made with simple ingredients: soy sauce, garlic, honey and spices. Use it for baked or grilled chicken thighs.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4 servings
Calories: 341 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 6 garlic cloves roughly chopped (about 2 tablespoons)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper optional
- Juice and zest of 2 small limes about 3 tablespoons juice and 1 teaspoon zest
- 2 pounds boneless, skinless chicken thighs
Instructions
- In a large bowl or large ziptop bag, combine the garlic, oil, honey, soy sauce, Worcestershire, Dijon, cumin, salt, and cayenne, lime juice and zest.
- Add the chicken thighs and toss with the marinade to evenly coat. Marinate the chicken at room temperature for 30 minutes or refrigerate for up to 12 hours (I find about 4 to 6 hours is ideal—since this is a small amount of lime juice, you can push to 24 hours if absolutely necessary). Do not let marinate for longer, or the meat will start to break down. Let the chicken stand at room temperature for 15 minutes prior to cooking.
- TO GRILL: When you are ready to cook the chicken, preheat the a gas, charcoal, or indoor grill to medium-high heat (about 400 degrees F). Scrub the grill grates clean. Remove the chicken from the marinade, shaking off any excess. Oil the grates, then place the chicken smooth-side down. Grill the chicken thighs for 8 to 12 minutes, flipping once halfway through, or until the chicken registers 155 degrees to 160 degrees F at the thickest part when tested with an instant read thermometer (chicken is considered fully cooked through at 165 degrees F, but its temperature will rise as it rests). Transfer to a plate or cutting board, cover, and let rest 5 to 10 minutes. Enjoy warm.
- TO BAKE: Preheat oven to 425 degrees F. Place the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken until it reaches 155 to 160 degrees F on an instant read thermometer inserted at the thickest part, about 15 to 18 minutes. Don't overcook! Cover and let rest 5 to 10 minutes before serving.
Cup of Yum
Notes
- TO STORE: Refrigerate thighs in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 4)
Calories
341kcal
(17%)
Carbohydrates
9g
(3%)
Protein
45g
(90%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
215mg
(72%)
Potassium
678mg
(19%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
131IU
(3%)
Vitamin C
6mg
(7%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 341kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 45g | 90% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Potassium | 678mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.