Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 8
I already tried different ways to cook chicken thighs, but I got to tell you that this recipe is the best of them all! My top pick, go-to, and favourite. The impressive Asian flavours with the perfect balance of sweetness from the Worcestershire sauce and maple syrup adds extra flavour and balance to this killer chicken thighs marinade! The only trick here is to make sure to marinate the chicken thighs for up to 24 hours to give it time to soak into every nook of the chicken.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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, mix the marinade ingredients until well combined. You can also do this in a plastic Ziploc bag. Now, add the chicken and ensure to evenly coat every piece. Place in the fridge to marinate the chicken for at least 30 minutes, preferably overnight.
Step 2: Prepare the oven. Preheat it to 450 degrees F.
Step 3: In a baking dish, lay the chicken, skin-side up and pour the marinade over. Place in the preheated oven and bake for about 25 to 30 minutes or until the internal temperature of the chicken reached 165 degrees F. About 15 to 20 minutes into baking, baste the chicken thighs with the juices and marinade to prevent drying them out.
Step 4: Turn the broiler for about 2 to 3 minutes when the thighs are almost done to get a nicely browned, crisped-up skin. Make sure to keep an eye on the chicken while broiling to keep them from burning.
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, mix the marinade ingredients until well combined. You can also do this in a plastic Ziploc bag. Now, add the chicken and ensure to evenly coat every piece. Place in the fridge to marinate the chicken for at least 30 minutes, preferably overnight.
Step 2: Prepare the oven. Preheat it to 450 degrees F.
Step 3: In a baking dish, lay the chicken, skin-side up and pour the marinade over. Place in the preheated oven and bake for about 25 to 30 minutes or until the internal temperature of the chicken reached 165 degrees F. About 15 to 20 minutes into baking, baste the chicken thighs with the juices and marinade to prevent drying them out.
Step 4: Turn the broiler for about 2 to 3 minutes when the thighs are almost done to get a nicely browned, crisped-up skin. Make sure to keep an eye on the chicken while broiling to keep them from burning.
