Chicken Thigh Marinade
Chicken thighs never tasted so good! This easy chicken thigh marinade has a sweet-and-tangy base, plenty of garlic, and dried herbs for layers of flavor.
Servings: 4
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
Video
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.
Nutrition
Serving: 1chicken thigh | Calories: 550kcal | Carbohydrates: 6g | Protein: 37g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 507mg | Potassium: 485mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
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