Recipe Overview
Why you’ll love it: Chicken thighs never tasted so good! This easy chicken thigh marinade has a sweet-and-tangy base, plenty of garlic, and dried herbs to create the BEST marinade for chicken thighs.
How long it takes: 10 minutes to make marinade, plus time to marinate and cook the chicken
Equipment you’ll need: bowl
Servings: 4
For so many years, chicken thighs were persona non grata (er—poultry non grata?) in so many of our homes. It was all skinless boneless chicken breasts, all the time. This chicken thigh marinade makes me glad the world has seemed to rediscover the merits of dark meat.
If you’re looking for a multi-tasking marinade that works well with just about any cuisine, flavor, or side dish, this is the one. Want a marinade you can use for grilling, baking, and also the air fryer? This chicken thigh marinade is the one for that too! Basically, you can’t go wrong with this recipe.
(Can’t get enough chicken thighs? You’ll want to add these Instant Pot chicken thighs to your menu ASAP!)
The Best Chicken Thigh Marinade
Simple pantry ingredients. No trips to the grocery store needed for this one! You probably have everything you need in your kitchen already.
Flavorful and juicy chicken. Chicken thighs already pack in lots of flavor and juiciness but this easy marinade brings it to an 11 if we’re ranking on a 10-point scale. In other words: EXTRA juicy and EXTRA flavorful!
Excellent for meal prep. You can easily prepare this marinade ahead of time and let the chicken soak it up overnight for even more flavor. And, once you’ve cooked the chicken, it’s fantastic for meal prep lunches to enjoy throughout the week. (Hello, curry chicken salad!)
Recipe Tip
This marinade is also excellent for vegetables! Make extra and marinate vegetables in it; you can grill them or roast them in the oven while the chicken thighs cook.
Ingredient Notes
- Bone-in skin-in chicken thighs: The recipe calls for two pounds of meat, which is four chicken thighs, depending on size. The amount is flexible, if you happen to have a bit more or a bit less. If you prefer boneless, skinless chicken thighs, you will need about 1 ½ pounds. And yes, although this is a chicken thigh marinade, it totally works for chicken breasts, legs, and even other types of meat. Try it with pork tenderloins!
- Olive oil: No need for the fancypants stuff here, especially if you’re grilling—the smoke point is too low. You can swap in canola or vegetable oil if you’d like.
- Apple cider vinegar: White wine or red wine vinegar can be used instead if that’s what you have. The marinade will have a slightly different flavor.
- Honey: I like using honey instead of sugar because it also adds flavor to the equation, rather than just pure sweetness.
- Dijon mustard: Not only does mustard add a little bit of punch and pep, it helps to emulsify the marinade. Without it, you may have a difficult time blending the oil and vinegar together.
- Garlic: The garlic cloves can be minced or pushed through a garlic press.
- Seasonings: Dried thyme, crushed dried rosemary, kosher salt, and coarse ground black pepper are simple pantry seasonings.
- Fresh parsley: A handful of fresh chopped herbs on the cooked chicken adds visual interest and fresh flavor (but it’s totally optional!).
How To Make Marinated Chicken Thighs
Mix the marinade. Whisk together the marinade ingredients (oil, vinegar, honey, mustard, garlic, and seasonings) in a large bowl. Make sure the bowl is large enough to hold the chicken pieces, too.
Add the chicken. Place the chicken thighs in the marinade and turn it a few times so that all of the meat is evenly coated. Cover the bowl with plastic wrap or place in a zip-top bag.
Marinate. Refrigerate the marinating chicken for a minimum of 30 minutes, but up to overnight. I like to get it going in the morning, let the chicken marinate all day, and then it’s ready to cook for dinner. Super easy and so flavorful!
Cook. Remove the chicken from the marinade and discard the excess marinade. Cook the chicken thighs on the grill, in the oven, or in the air fryer, whatever you choose. You’ll find the how-to’s for all three methods on the recipe card below.
Tips and Variations
- Switch up the herbs. Feel free to swap out the dried herbs for your favorites or whatever you have on hand. Basil, sage, or marjoram will give your chicken thigh marinade a different flavor profile, or use oregano like this Greek chicken marinade. You can also use fresh herbs instead, if you happen to have them on hand.
- Marinate in a bag. If you’d like, you can marinate the chicken thighs in a resealable plastic bag instead of a bowl. This helps ensure the chicken is evenly coated. Just be sure you put the bag inside a bowl or baking dish to catch any leaks!
- Use a meat thermometer. An instant-read thermometer is the best way to know that these chicken thighs (or any meat, for that matter!) are cooked through and safe to eat. The temperature should reach 165ºF.
Serving Ideas
- Vegetables: If you’re grilling these chicken thighs, try grilled Brussels sprouts or grilled zucchini. Sautéed asparagus would be great too!
- Potatoes: Creamy crockpot mashed potatoes is a comforting side dish that pairs perfectly with the tender, juicy chicken thighs. Be sure to check out my list of potato recipes for more ideas.
- Rice or quinoa: A side of cilantro lime rice or Instant Pot quinoa can help soak up the juices from the chicken. They also work well for meal bowls.
- Salads: Pair these chicken thighs with a fresh salad like this barley salad with tomatoes, cucumber, and parsley. Browse my salad recipes for inspiration.
- Pasta: Toss cubed chicken with fresh tomato pasta.
Leftover chicken thigh marinade should never be stored! Pour it down the drain after your chicken is done marinating. Once it touches the chicken, it’s not safe to use again.
Leftover cooked chicken thighs are great for more meals. Shred or chop the meat to use in salads, meal bowls, pasta, sandwiches, and more, the same way you’d use Instant Pot shredded chicken.
Refrigerate/Freeze: Place the cooked chicken thighs in an airtight container and refrigerate for up to 4 days. You can also freeze chicken thighs for up to 3 months. Thaw them in the refrigerator, then reheat as follows.
Microwave: Place the cooked chicken thighs on a microwave-safe plate, cover with a microwave-safe lid or another plate to trap steam, and heat on medium power for 2 to 3 minutes, or until heated through.
Oven: Preheat your oven to 350°F, place the chicken thighs in a baking dish, and cover it with foil. Reheat until the internal temperature reaches 165°F.
Stovetop: Place the chicken thighs in a skillet with a splash of water or chicken broth, cover with a lid, and heat over medium until the chicken is warmed through, turning occasionally.
More Chicken Marinades
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Ingredients
- 2 lbs. bone-in skin-on chicken thighs (see note)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar (white wine or red wine vinegar can be substituted)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced or pressed
- ½ teaspoon dried thyme
- ¼ teaspoon crushed dried rosemary
- ½ teaspoon kosher salt, more as desired
- ¼ teaspoon coarse ground black pepper, more as desired
- Fresh parsley to garnish, optional optional
Instructions
- In a bowl large enough to hold chicken thighs, whisk together marinade ingredients: olive oil, vinegar, honey, garlic, mustard, thyme, rosemary, salt, and pepper.1 tablespoon olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 2 cloves garlic, minced or pressed, ½ teaspoon dried thyme, ¼ teaspoon crushed dried rosemary, ½ teaspoon kosher salt, more as desired, ¼ teaspoon coarse ground black pepper, more as desired
- Add chicken and make sure it is completely coated with marinade. Cover with plastic wrap (see note). Marinate in the refrigerator for at least 30 minutes, or preferably up to 4 hours (or overnight) for maximum flavor.2 lbs. bone-in skin-on chicken thighs
- Remove the chicken thighs from the marinade and discard any excess marinade.
- To Grill: Grill chicken over medium heat, skin side down, for 8-10 minutes, flip, and cook for another 8-10 minutes or until cooked through. Cooking time will vary depending on thickness of meat and exact grill temperature. Let rest 5 minutes before serving.
- To Bake: Preheat oven to 400°F. Place chicken in greased baking dish. Bake for 35 to 40 minutes. Baking time depends on thickness of chicken pieces.
- To Air Fry: Preheat air fryer at 400°F. Place chicken in air fryer in a single layer (you may have to do it in batches) and cook for 10 minutes. Flip, and continue to cook for 10 more minutes or until chicken is done. Let rest 5 minutes before serving.
- With all methods, cook chicken until internal temperature reads 165°F on an instant read thermometer. Do not overcook. Garnish with fresh parsley, if desired.Fresh parsley to garnish, optional
Notes
- Versatile: This is enough marinade for approximately 2 pounds of bone-in skin-on chicken thighs, or 1 ½ to 2 lbs. boneless skinless chicken thighs. I often buy bone-in, skin-on chicken thighs, and remove the skin, leaving the bone in for flavor. It also works well for different types of chicken and other meat. It can used to marinate grilled vegetables, too.
- Marinate in a bag: If you prefer, marinate the chicken in a zip-top bag. Add chicken to bag and pour marinade over chicken. Seal bag and turn to coat chicken. Place on a rimmed sheet pan or baking dish to catch any possible leaks.
- Garlic substitute: If I’m in a hurry, I often use garlic powder instead of fresh garlic. The marinade still has amazing flavor. Use ½ teaspoon garlic powder..
- Nutrition: Because some of the marinade is discarded when you cook the chicken, the nutrition information may not be accurate.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I don’t throw away the marinade- I use it in cooking the accompanying (basmati) rice.
Great idea!
We had this tonight and it was incredible! Going to add this to my meal prep for future weeks!
So glad you liked them! :)