Juicy Killer Chicken Thigh Marinade
Creamy, juicy, and bursting with flavor — this Juicy Killer Chicken Thigh Marinade is the kind of recipe that turns a weeknight into a celebration.
Servings: 6 servings
Equipment
- Mixing Bowl
- Grill or Skillet
- Resealable Plastic Bag
Ingredients
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 1/4 cup olive oil room temperature
- 3 cloves garlic minced
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey room temperature or warmed slightly to pour easily
- 1 teaspoon dried thyme
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste, freshly ground preferred
Instructions
- Prepare the ingredients: Mince the garlic, squeeze the lemon, and measure the oil, soy sauce, Dijon, honey, and thyme. Pat the chicken thighs dry with paper towels.
- Make the marinade: In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, soy sauce, Dijon mustard, honey, dried thyme, salt, and pepper until well combined and slightly emulsified.
- Combine with chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Massage the bag gently or turn the thighs in the dish so the marinade covers every surface.
- Marinate: Seal the bag or cover the dish and refrigerate for at least 1 hour. For best flavor, marinate overnight (up to 24 hours).
- Preheat for cooking: Remove the chicken from the fridge about 15 minutes before cooking to take the chill off. Preheat your grill or a heavy skillet over medium-high heat.
- Cook the chicken: Place the thighs on the preheated grill or skillet. Cook for 6 to 7 minutes on each side until the internal temperature reaches 165°F (75°C).
- Rest and serve: Remove the chicken from the heat and let it rest for a few minutes to let juices redistribute. Serve with your chosen sides and any finishing garnishes.
Notes
Marinate longer for deeper flavor. Use an instant-read thermometer to ensure safe and juicy meat. Avoid overcrowding the pan for best results.