Chicken Thigh Marinade

Notes on Ingredients

I tested over 10 variations of this honey and soy sauce marinade before settling on this version. And funny enough, the simplest mix turned out to be the winner. Sometimes less really is more.

• Olive Oil: Keeps the chicken juicy and prevents sticking to the pan or grill grates. Opt for extra virgin olive oil for the best flavor.
• Honey: Adds a natural sweetness and a sticky glaze that pairs perfectly with soy sauce. I tested maple syrup, but honey was hands-down better here. 
• Soy Sauce: Adds depth and umami. Low-sodium is the way to go to control the overall sodium content. Tamari works great if gluten-free.
• Garlic: Bold, savory, and always a winner. Fresh or jarred works here. 
• Onion Powder: Subtle earthy flavor that rounds out the marinade. 
• Salt & Pepper: Enhances all the flavors without overpowering. 
• Chicken Thighs: While I like using boneless skinless chicken thighs, this marinade works well with bone-in chicken thighs, drumsticks, wings, and chicken breasts.

How to Marinate Chicken Thighs

Now let's break down the step-by-step process, so you can achieve juicy, tender, delicious marinated chicken thighs. Think of this section as me standing next to you in the kitchen, but I promise, it is incredibly simple.😊

Step One: Prepare Marinade

The marinade is as simple as whisking the olive oil, honey, soy sauce, garlic, onion powder, salt, and pepper together until evenly combined.

👉🏻Note from Kristen: If you plan to marinate the chicken thighs in a plastic storage bag, prepare the marinade in a glass measuring cup for easy pouring. If marinating in a shallow dish, prepare the marinade right in that dish to cut back on number of dishes.

Step Two: Marinate Chicken Thighs

Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour marinade over the chicken and toss to coat. Seal or cover and refrigerate for at least 1 hour and up to 24 hours. I find 6-12 hours is the sweet spot!

👉🏻Food Safety Tip: If marinating the chicken thighs in a resealable bag, I recommend placing the bag in a large bowl before placing in the refrigerator. That way if by chance the bag were to leak, the surrounding food is protected.

Step Three: Cook Marinated Chicken Thighs

After marinating the chicken, remove the chicken from the marinade, and discard the marinade. You can then opt to grill, bake, or use a grill pan on the stove to cook the chicken thighs. I personally love the added flavor that comes from grilling the chicken thighs. They become irresistibly caramelized with a slight charred flavor. 

• Grill (on Grill or Grill Plate): Place the marinated chicken on a preheated grill, grill for 5 minutes, flip and continue to grill for 3-4 minutes or until the chicken reaches an internal temperature reaches 185°F. Keep in mind that bone-in chicken thighs or thicker cuts of chicken will need longer to cook.
• Bake: Place the marinated chicken thighs in a single layer in a lightly greased baking dish and bake at 425°F for 17-20 minutes, or until chicken reaches 185°F.

👉🏻Another Food Safety Tip: After removing the chicken from the marinade, be sure to discard the marinade. It is is not safe to use it to baste or glaze the chicken as it cooks.

Step Four: Serve 

Before serving, let the chicken rest for 5-10 minutes, so that the juices redistribute and the chicken stays juicy.

As for how to serve these marinated chicken thighs, they pair beautifully with endless sides. I personally love them alongside orzo rice, Asian noodle salad, roasted vegetables, or a fresh salad. You really can't go wrong!