Chicken Thigh Marinade

Honey soy marinated chicken thighs on platter topped with minced parsley.

5 from 2 votes

Whether you grill or bake them, this easy marinade transforms chicken thighs into tender, juicy perfection with the perfect balance of sweet, savory, and garlicky flavor.

Prep Time5

Marinating6

Total Time6 5

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons low sodium soy sauce
2 tablespoon honey
1 tablespoon minced garlic ~3 cloves
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds boneless skinless chicken thighs

Instructions

In a glass measuring cup or small bowl, whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons low sodium soy sauce, 2 tablespoon honey, 1 tablespoon minced garlic, 1 teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until well combined.
Add the chicken thighs to a large storage bag (or large shallow dish), add the marinade, and toss evenly coat. Seal the bag or cover the dish and refrigerate. Allow to marinate for at least 1 hour or up to 24 hours, I personally find 6-12 hours is best. Do not marinate longer than 24 hours, or the chicken will begin to break down.
To Grill Marinated Chicken Thighs: When ready to cook the chicken, preheat a grill or grill plate over medium-high heat. Once the grill has heated, remove the chicken from the marinade and place the chicken on the grill. Discard the marinade. Cook for 5 minutes, flip and continue to cook for 6-7 minutes, or until the chicken reaches 185℉ (85℃). Remove from the grill, let rest for 5-10 minutes, then enjoy.
To Bake Marinated Chicken Thighs: Preheat the oven to 425℉ (220℃). Remove the chicken from the marinade, discard the marinade and bake in a single layer in a glass baking dish for 17-20 minutes, or until the chicken reaches 185℉ (85℃).

Video

Notes

Note on Temperature: Chicken thighs are safe to eat once their internal temperature reaches 165℉ (74℃). Taking them to 185℉ (85℃), allows for the fat and collagen to break down and the chicken gets super tender (not dried out).

Gluten-Free: Swap the soy sauce for Tamari or gluten-free soy sauce.

Optional Additions: Add up to ½ teaspoon of crushed red pepper flakes for heat and/or 1 tablespoon minced ginger for an Asian flare.

Freeze Chicken in Marinade: Place raw chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking. The chicken will marinate as it thaws.

Leftover Cooked Marinated Chicken: Store in an airtight container for up to 3 days in the refrigerator.

Nutrition