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5.0 from 21 votes

Chicken Thigh Marinade

A savory chicken thigh marinade with soy sauce, honey, lemon juice, garlic and herbs turns this affordable cut of meat into a tender, juicy and flavorful meal!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
3 hrs
Total Time
3 hrs 17 mins
Servings: 6 people
Calories: 283 kcal
Course: Dinner
Cuisine: American

Ingredients

CHICKEN THIGH MARINADE
  • ¼ cup less-sodium soy sauce
  • ¼ cup olive oil
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon honey
  • Juice of 1 lemon
  • 2 tablespoons fresh chopped oregano or 2 teaspoons dried oregano
  • 2 tablespoons fresh chopped rosemary or 2 teaspoons dried rosemary
  • 1 teaspoon garlic salt
CHICKEN
  • 2 lbs. boneless, skinless chicken thighs
  • Kosher salt and ground black pepper, to taste

Instructions

MAKE THE CHICKEN THIGH MARINADE
    Cup of Yum
  1. In a large measuring cup or in a jar with a lid, whisk (or shake) together all of the marinade ingredients until completely combined.
MARINATE THE CHICKEN
  1. Place chicken thighs in a large Ziploc bag or bowl. Pour the marinade in the bag with the chicken. Seal the top of the bag and place chicken in the refrigerator to marinate for at least 2-3 hours (or overnight is even better). Remove chicken from the bag or bowl and discard the marinade.
GRILL THE CHICKEN THIGHS
  1. Preheat your grill to medium-high heat (about 400-450°F). Place the chicken thighs directly on grill grates and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165°F.
ALTERNATE OVEN-ROASTED METHOD
  1. Preheat the oven to 425°F. Place the chicken thighs on a rimmed baking sheet lined with foil or in a greased baking dish. Bake until the internal temperature in the thickest part of the thigh reads 165°F, about 20 minutes.

Notes

  • To serve a smaller family, cut the ingredients in half and only bake about 1 pound of chicken thighs.
  • For the best results, marinate the chicken thighs overnight. This particular marinade doesn't have too much acid in it, so it won't turn the meat mushy. Instead, the longer marinating time will develop the most flavor and will yield the most tender, juicy meat. Since there are days when we just don't plan ahead enough for a long overnight marinade, it's fine to soak the chicken for about 2-3 hours. The meat will still be delicious!
  • If you don't have garlic salt, use garlic powder instead and add a dash of salt to taste. You can also feel free to switch up the herbs. For instance, add parsley instead of oregano, or use thyme instead of rosemary. Swap out the honey for brown sugar. Add a dollop of Dijon mustard to the marinade for a little bit of tangy, zesty kick. The seasoning options are endless!

Nutrition Information

Serving 1/6 of the recipe Calories 283kcal (14%) Carbohydrates 6g (2%) Protein 33g (66%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 106mg (35%) Sodium 914mg (38%) Potassium 426mg (12%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 108IU (2%) Vitamin C 4mg (4%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 283

% Daily Value*

Serving 1/6 of the recipe
Calories 283kcal 14%
Carbohydrates 6g 2%
Protein 33g 66%
Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 106mg 35%
Sodium 914mg 38%
Potassium 426mg 9%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 108IU 2%
Vitamin C 4mg 4%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.