Juicy Baked Chicken Thigh Marinade

If you ask me, marinated chicken thighs are a game-changer in the kitchen.

This simple marinade turns regular chicken thighs into a dish that’s packed with flavor and keeps the meat tender and juicy. Garlic, lemon, and herbs work together to create something that’ll make your whole kitchen smell amazing.

It’s an easy way to prep chicken that works whether you’re feeding a hungry family or meal prepping for the week ahead. The marinade does all the heavy lifting – just mix, pour, and let time do its thing.

It’s a reliable recipe that gives you perfect results every time, making it ideal for both busy weeknights and weekend dinners.

What Kind of Olive Oil Should I Use?

For marinades, you’ll want to stick with regular olive oil rather than expensive extra virgin olive oil. Regular olive oil (sometimes labeled as “pure” or “light”) has a milder taste and higher smoke point, making it perfect for marinades that will be exposed to high heat during baking. While extra virgin olive oil is great for dressings and finishing dishes, its strong flavor can overpower the other marinade ingredients, and it tends to break down at high temperatures. Just make sure your olive oil is fresh by checking that it hasn’t passed its expiration date and doesn’t have any off smells – this will ensure your marinade tastes clean and doesn’t have any bitter notes.

Options for Substitutions

This marinade recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Olive oil: You can swap olive oil with any neutral cooking oil like vegetable oil, canola oil, or even avocado oil. If you want a slightly nutty flavor, try sesame oil (but use only 1-2 tablespoons mixed with another oil, as it’s quite strong).
• Dark sugar: Brown sugar, honey, or maple syrup all work well here. If using honey or maple syrup, use 1½ tablespoons instead of 2 as they’re a bit sweeter.
• Soy sauce: Tamari or coconut aminos make good substitutes. If you don’t have these, mix 3 tablespoons of Worcestershire sauce with a pinch of salt.
• Fresh herbs: If you don’t have fresh parsley and thyme, you can use dried herbs – just use 1 teaspoon dried parsley and ⅓ teaspoon dried thyme since dried herbs are more concentrated.
• Lemon peel: Orange zest works great too, or you can use 1 tablespoon of lemon juice instead. If using juice, add it just before cooking as acids can toughen meat if left too long.
• Fresh garlic: In a pinch, substitute fresh garlic with 1 teaspoon of garlic powder, or 2 teaspoons of pre-minced garlic from a jar.

Watch Out for These Mistakes While Marinating

The biggest mistake when marinating chicken thighs is not giving them enough time to soak up all those amazing flavors – aim for at least 4 hours, but overnight works even better to let the marinade really penetrate the meat. A common error is adding too much olive oil, which can cause flare-ups in the oven and lead to smoke – stick to the recommended amount and pat the chicken dry with paper towels before baking. To get that perfect golden-brown skin, make sure to arrange the thighs skin-side up in a single layer and avoid overcrowding the pan, as cramped quarters will lead to steaming instead of browning. For the juiciest results, use a meat thermometer and pull the chicken out at 165°F, then let it rest for 5-10 minutes before serving to allow the juices to redistribute throughout the meat.

What to Serve With Marinated Baked Chicken Thighs?

These flavorful chicken thighs go really well with simple sides that can soak up all those tasty marinade drippings. A bed of fluffy rice or roasted potatoes makes the perfect base – just spoon the pan juices right over top. For some green goodness, try roasted broccoli or asparagus cooked with a little olive oil and garlic, which picks up on those same flavors in the marinade. And if you want to keep things super simple, a fresh green salad with lemon vinaigrette ties everything together nicely while keeping the chicken as the star of the show.

Storage Instructions

Keep Fresh: Once you’ve mixed up this marinade, you can keep it in an airtight container or jar in the fridge for up to 3 days. Just give it a good shake before using since the oil tends to separate from the other ingredients. If you’ve already marinated chicken in it, though, you’ll need to discard any leftover marinade that’s touched raw meat.

Make Ahead: This marinade is perfect for meal prep! You can mix up a batch and freeze portions in freezer bags or containers for up to 3 months. You can even add raw chicken right to the marinade before freezing – it’ll marinate as it thaws in the fridge later.

Portion: If you’re planning to make multiple batches, divide the marinade into smaller portions before storing. Each portion of this recipe is enough to marinate about 4-6 chicken thighs, making it easy to grab just what you need when cooking.

Preparation Time	10-15 minutes
Cooking Time	30-60 minutes
Total Time	40-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 2-4 g
• Fat: 90-100 g
• Carbohydrates: 30-35 g

Ingredients

• 1/2 cup olive oil
• 2 tablespoons dark sugar
• 3 tablespoons soy sauce
• 1 1/2 teaspoons grated lemon peel
• 1 tablespoon chopped fresh parsley (plus extra for topping)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons garlic, minced

Step 1: Prepare the Marinade

Start by placing all the ingredients for the marinade into a large bowl.

Use a whisk to combine everything thoroughly, ensuring the mixture is smooth and all flavors are well blended.

Step 2: Marinate the Chicken

Add 2 pounds of chicken thighs to the bowl, ensuring they are fully submerged in the marinade.

Spoon the mixture over the chicken to coat it evenly.

Cover the bowl with a lid or plastic wrap and refrigerate for at least one hour or, for a more intense flavor, up to 24 hours.

Step 3: Cook the Chicken

When you’re ready to cook, remove the chicken thighs from the marinade.

You can grill, bake, or pan-fry the chicken according to your preference.

Ensure the chicken is cooked thoroughly, reaching an internal temperature of at least 165°F (75°C) for safety.

Serve and enjoy your delicious, flavorful chicken!