– **Title**: Chicken Thigh Marinade
– **Ingredients**:
– 1/4 cup olive oil
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons apple cider vinegar (or lemon juice)
– 3 cloves garlic, minced
– 1 teaspoon ground black pepper
– 1 teaspoon dried thyme (or Italian seasoning)
– 1 teaspoon paprika (optional)
– 4-6 chicken thighs, bone-in or boneless
– **Instructions**:
1. In a bowl, whisk together the olive oil, soy sauce, honey, apple cider vinegar, minced garlic, black pepper, thyme, and paprika until well combined.
2. Place the chicken thighs in a resealable plastic bag or a shallow dish.
3. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish.
4. Refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
5. Preheat your grill or oven to medium-high heat when ready to cook.
6. Remove the chicken from the marinade and discard the marinade.
7. Grill the chicken thighs for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C), or bake in the oven at 400°F (200°C) for about 25-30 minutes.
8. Let the chicken rest for a few minutes before serving. Enjoy!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are perfect for this recipe because they stay juicy and tender. If you have bone-in chicken, just adjust cooking times. Alternatively, you can use chicken breasts, but they might dry out if overcooked.
Olive Oil: Excellent for marinades due to its flavor and ability to enhance moisture. If you’re looking for a substitute, avocado oil or canola oil work just as well. I personally like the fruity taste of extra virgin olive oil!
Soy Sauce: This adds a salty umami flavor. For a sodium-free option, you can use tamari or coconut aminos. I find tamari gives a nice depth while keeping it gluten-free.
Honey: It balances the soy sauce with some sweetness. If you’re vegan, maple syrup or agave nectar are great alternatives. I usually prefer honey for its natural flavor, but the others do a nice job too!
Dijon Mustard: This gives a nice tang and depth to the marinade. If you’re out, yellow mustard or whole grain mustard can be substituted, but the flavor will differ slightly. I love the zing from Dijon here!
How Do I Ensure My Marinade Sticks Well to the Chicken?
Getting the marinade to properly coat the chicken is crucial for great flavor. Here’s how to do that:
- Whisk the marinade ingredients until fully combined; this helps all the flavors meld together.
- Using a resealable plastic bag is a game-changer for coating; it allows the marinade to surround the chicken better.
- For maximum flavor, let the chicken marinate overnight. If you’re short on time, aim for at least 1 hour.
Lastly, when you’re ready to cook, allow the chicken to sit at room temperature for 15 minutes before grilling or baking. This helps it cook more evenly!
How to Make Chicken Thigh Marinade
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs (boneless, skinless)
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For Garnish:
- Fresh parsley
- Lemon slices
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and chicken. You should let the chicken marinate for at least 1 hour, but for the best flavor, try to marinate it overnight. Cooking will take an additional 20-30 minutes, depending on your method. Overall, it’s a delicious meal that rewards a little bit of waiting!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, add the olive oil, soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, oregano, thyme, salt, and pepper. Use a whisk to mix everything together until it’s well combined. This fragrant mixture is going to be packed with flavor!
2. Marinate the Chicken:
Place the chicken thighs into a resealable plastic bag or in a shallow dish. Pour the marinade over the chicken, making sure every piece is coated evenly. Seal the bag or cover the dish and pop it in the fridge. Let it marinate for at least 1 hour, or, for best results, overnight. Trust us, it’ll be worth the wait!
3. Cook the Chicken:
When you’re ready to cook, preheat your grill or oven to medium-high heat (about 400°F/200°C). Take the chicken out of the marinade and throw away any leftover marinade. If you’re grilling, cook the chicken thighs for about 6-7 minutes on each side, until they reach an internal temperature of 165°F (75°C) and have a nice char. If you prefer the oven, lay the marinated thighs on a baking sheet and bake for about 25-30 minutes, flipping them halfway through.
4. Let It Rest and Serve:
Once cooked, let the chicken rest for a few minutes to keep it juicy. Then, garnish with fresh parsley and lemon slices to make it look fancy and add a burst of flavor. Enjoy your flavorful and juicy marinated chicken thighs!
Can I Use Bone-in Chicken Thighs Instead?
Yes, you can use bone-in chicken thighs! Just note that they will take a bit longer to cook. Increase the grilling time to about 8-10 minutes per side or bake for 35-40 minutes in the oven, ensuring they still reach an internal temperature of 165°F (75°C).
What Should I Do If I Don’t Have Dijon Mustard?
No problem! If you don’t have Dijon mustard, you can substitute it with yellow mustard or even whole grain mustard for a different flavor profile. Just use the same amount, about 2 tablespoons.
How to Store Leftover Chicken Thighs?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or by placing it in a preheated oven at 350°F (175°C) until warmed through. A splash of broth can help keep it juicy during reheating!
Can I Marinate for Longer Than One Night?
Yes, you can marinate the chicken for up to 24 hours, but be cautious if you’re using acidic ingredients like soy sauce and honey, which may change the texture of the chicken if left too long. It’s best to stick to the recommended time for optimal flavor and texture!
