Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8 servings
Juicy, moist chicken thighs marinated for a few hours or overnight in a killer marinade with incredible Asian flavours. And the sweetness of Worcestershire sauce and maple syrup balances everything and added extra flavour.
Ingredients
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8 bone-in, skin-on chicken thighs (about 4 pounds)
2 tablespoons olive oil
1 tablespoon sesame oil
4 tablespoons low sodium soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice (or lime juice)
5 tablespoons honey (or maple syrup)
6 cloves garlic (minced)
½ teaspoon black pepper (freshly ground)
2 teaspoons kosher salt (plus more to taste)
How to make Killer Chicken Thigh Marinade
Step 1: In a large bowl or plastic Ziploc bag, combine the olive oil, sesame oil, soy sauce, Worcestershire sauce, lemon or lime juice, honey or maple syrup, minced garlic, black pepper, and kosher salt.
Step 2: Add the chicken into the marinade and coat every piece.
Step 3: Place in the fridge to marinate for at least 30 minutes to an hour or overnight.
Step 4: Prepare the oven. Preheat it to 450 degrees F.
Step 5: Transfer the chicken and marinade in a baking dish and place inside the preheated oven. Bake for about 25 to 30 minutes, uncovered with skin side up until the internal temperature registered 165 degrees F. Note: Baste the chicken thighs to ensure a nicely browned top and the chicken will not dry out and marinate for at least 15 to 20 minutes into baking.
Step 6: When the chicken thighs are almost done cooking, broil for about 2 to 3 minutes to get a nicely browned, crisped up skin. Make sure to check the chicken thighs when broiling. Because if broiled too long the tops may burn.
Nutrition Facts:
Calories: 341kcal | Carbohydrates: 12g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 956mg | Potassium: 269mg | Fiber: 0g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 1.1mg
Ingredients
- 8 bone-in, skin-on chicken thighs (about 4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 4 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice (or lime juice)
- 5 tablespoons honey (or maple syrup)
- 6 cloves garlic (minced)
- ½ teaspoon black pepper (freshly ground)
- 2 teaspoons kosher salt (plus more to taste)
Instructions
Step 1: In a large bowl or plastic Ziploc bag, combine the olive oil, sesame oil, soy sauce, Worcestershire sauce, lemon or lime juice, honey or maple syrup, minced garlic, black pepper, and kosher salt.
Step 2: Add the chicken into the marinade and coat every piece.
Step 3: Place in the fridge to marinate for at least 30 minutes to an hour or overnight.
Step 4: Prepare the oven. Preheat it to 450 degrees F.
Step 5: Transfer the chicken and marinade in a baking dish and place inside the preheated oven. Bake for about 25 to 30 minutes, uncovered with skin side up until the internal temperature registered 165 degrees F. Note: Baste the chicken thighs to ensure a nicely browned top and the chicken will not dry out and marinate for at least 15 to 20 minutes into baking.
Step 6: When the chicken thighs are almost done cooking, broil for about 2 to 3 minutes to get a nicely browned, crisped up skin. Make sure to check the chicken thighs when broiling. Because if broiled too long the tops may burn.
