Chicken Thigh Marinade

This 7-ingredient chicken thigh marinade is the best and most budget-friendly way to infuse succulent, sweet, and savory flavors into your weekly chicken dinners. Watch how I make it in the video below!

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 39kcal

Author Arman Liew

Ingredients

1/4 cup honey
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 clove garlic minced
1/2 inch ginger minced
1/2 teaspoon pepper
1/2 teaspoon smoked paprika

Instructions

In a small bowl, whisk together the honey, soy sauce, Worcestershire sauce, garlic, ginger, pepper, and smoked paprika.
Add the marinade to a ziplock bag and add the chicken thigh fillets to it. Marinade the chicken for at least 30 minutes before cooking.

Video

Notes

TO STORE: Only keep the unused marinade. It will stay fresh in an airtight container in the fridge for up to 3 days.

TO FREEZE: Place leftover unused marinade in a freezer-safe container and freeze for up to 1 month. Let the marinade thaw entirely before using it.

How to cook the chicken thighs

Once the chicken thighs are marinated, let them come to room temperature and then cook them as desired. Here are my preferred cooking methods for chicken thighs:

Oven-baked chicken. Arrange the marinated chicken thighs in a lightly greased baking dish and bake at 220C/425F for 35-40 minutes or until cooked.
Grilled chicken. Reserve ½ cup of unused marinade for basting. When the thighs are finished marinating, shake off the excess and place them on the grill grates over medium-high heat. Cook for 2-3 minutes per side, brushing the reserved marinade on top as they cook.
Pan-seared chicken. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken in an even layer, then sear for 3-5 minutes per side or until evenly browned and cooked through.
Air-fried chicken. Place the marinated chicken thighs, skin side up, in a 190C/375F preheated air fryer basket. Cook for 13-17 minutes, flipping halfway through.
Sous vide chicken. Place the chicken thighs and the marinade in a vacuum bag, seal the bag closed, and submerge it in a 75C/165F tempered water bath for 1 hour. Finish the chicken thighs by quickly searing them on both sides in a hot skillet.

Nutrition