There are different ways to cook chicken thighs, but I’ve got to tell you, this is one of my favorite recipes because of its simplicity and the killer chicken thigh marinade it uses. This marinade has amazing Asian flavors, but also makes use of Worcestershire sauce and maple syrup that add sweetness and additional flavors and balance.
You can use this marinade as the base to make baked Asian chicken and honey garlic baked chicken drumsticks as well, it works really well. Just make sure to marinate the chicken overnight and up to 24 hours for best results.
Now, you can mix the ingredients up, cover chicken thighs, marinate for 30 minutes and bake, and they will taste quite good. But if you let them marinate in a fridge for a few hours or even longer, say overnight, they will blow your mind with intense, deep and complex flavors, and tender and juicy meat. I like to whip up the marinade in the morning and let the thighs marinate during the day, and then cook them in the evening for dinner.
This thigh marinade is salted just enough, so if you let the thighs marinate for longer, they won’t get too salty. I’ve marinated chicken thighs using this recipe for 24 hours, and they only got better in taste, but not even a bit saltier than they should be.
How long to cook chicken thighs really depends on the size of the thighs and the oven temperature. For example, if you bake bone-in, skin on thighs at 450 degrees F, they will reach 165 degrees F internal temperature and be ready in about 25-30 minutes. On the other hand, skin-on, boneless thighs will take about 20-25 minutes to get there.
Lately, I’ve been experimenting with using my BBQ thermometer when baking meat and poultry in the oven, with excellent results.
All you need to do is insert a probe in the meat where it stays throughout the entire cooking time, until the meat reaches target temperature. It’s super convenient as you don’t have to run back and forth and check the temperature a dozen times. I am now in love with this fool-proof way of baking.
My favorite BBQ thermometer is the ThermoWorks with professional Type K thermocouple probes. I chose this thermometer because it can take high heat probes that won’t burn out easily when exposed to high temperatures and open flame during grilling or smoking, which I do very often.
That said, for kitchen oven use there are many very good and inexpensive BBQ thermometers that will last a long time with basic care. The ThermoPro TP07 or it’s more advanced sibling ThermoPro TP08 that adds a second probe for monitoring oven/grill/smoker temperature, are very good.
I normally bake my chicken thighs on the top rack, which really helps with browning and crisping up skin. Sometimes I don’t get the colors and crispness I am looking for, so I resort to broiling. Broiling chicken thighs on high for 2-3 minutes at the end of baking usually solves that problem.
Basting the thighs with own juices during baking will also help with browning and keeping the tops moist. I normally baste once at about 15-20 minutes into baking.
Killer Chicken Thigh Marinade
Print Pin RateIngredients
- 8 bone-in, skin-on chicken thighs (about 4 lbs)
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 4 Tbsp low sodium soy sauce
- 1 Tbsp Worcestershire sauce
- 2 Tbsp lemon juice (or lime juice)
- 5 Tbsp honey (or maple syrup)
- 6 cloves garlic (minced)
- ½ tsp black pepper (freshly ground)
- 2 tsp kosher salt (plus more to taste)
Instructions
- Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
- Preheat oven to 450 degrees F.
- Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
- To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.
Jane Hohman
Can you make with boneless skinless thighs
victor
Jane, the cooking temperature and time won’t work very well on boneless, but you can marinate then cook as in this boneless chicken thigh recipe.
Laura
Made it tonight. So delicious! Thanks for the recipe!!
LGD
I love, love this dish! I sometimes think it could use a little zing tho. Can anyone suggest something to add a little zest? Ginger? Cayenne? Something else? Thanks.
Tanja
Made this marinade and hubby grilled last night. Very yummy! I did read online about having “dry” chicken so after I marinating I put the chicken on paper towel. No idea if it was needed.
Very tasty. Served with fresh grilled asparagus. Thanks for sharing! Cheers.
Angela Hiebert
Wow! We were blown away by the flavour of this dish! Cooked it at 400 for 45 mins only because my oven needs to be cleaned and didn’t want to start a fire! Lol… also, I took the advice of another and instead of broiling at the end, I basted the thighs every 15 mins and it was so crispy on top but so moist and juicy and lip smackingly nummy inside! Nice Asian flavour but not overpowering. Served with white rice and once rice was done threw canned mushrooms in and chopped up some green onions. Spooned a bit of the glaze over the rice as well…. A total hit! Thanks so much for the recipe!
victor
You are very welcome!
Dang Thai @ Embeya Grill
Woooow…..Homemade!!! It’s the only thing that taste good! And so easy to do…
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya!
CJ
Wow,What a Great recipe.
Just now made it, very good, The Best
Thanks for sharing.
Fernann
Looks yummy. Can’t wait to try. Is it possible to marinate the chicken and then freeze the raw chicken in the marinade in the bag for later cooking?
victor
Yes, absolutely, I’ve done it myself and worked great.
Tito
This was excellent!! Very delicious! Made exactly as stated,came out perfect!
This is a keeper!!
Thank you for a wonderful recipe!
Lauri Reynolds
Killer chicken thighMarinate was delicious. I did exactly what the recipe called for and added a small can of pineapple juice. I marinated them for 2 days. These thighs we’re perfectly cooked, I broiled them at the end as the recipe called for and they looked so juicy, I would definitely recommend them to everyone.
Shelly
Made this KETO Friendly by subbing out the honey for Sugar Free Maple Syrup – was awesome! Also, browned the skin side a bit before setting into oven.
Bill
Is Sugar Free Maple Syrup some kind of oxymoron?
Colto
So the recipe for marinade is phenomenal, rather than baking, I put the chicken into a bag and marinated it for two hours and then smoked the chicken at 225 in the smoker for just over two hours. I’ll try baking it the next time but smoking it was exceptionally tasty
MIK
I think I’m in the minority, but I was really underwhelmed here. Followed the recipe to a t, even though five tbsp of honey seemed like a lot at the outset. The chicken spent 24 hrs in the marinade, then the recommended time in the oven, had the right temperature when taken out. On the plate it was cloying and far from “fall-off-the-bone”. So I won’t be making this recipe again. Also, I wasn’t too happy about the marinade splattering all over the oven while cooking. Now there’s a lot of scrubbing to keep me busy after dinner. I’ll explore your blog for a recipe that agrees more with me. 🙂
victor
Sorry to hear that. I don’t know whether it’s the recipes that went wrong for you, or you just didn’t like it. Tastes differ as they say. My blog has many great recipes, I do hope you can find something to your liking.
Dennis Valentino
Killer chicken thighs… I added 1 Serrano and 1 habanero minced…. to marinate and did an overnight. If you love chicken thighs this is for you. Saba noodles wit crispy pea pods and green onions in a Chinese stir fry sauce on the side 😘
Judy
Will make this again. My grandson said the only thing wrong with it was I didn’t make enough. This made my day!
Susan
This is the most delish chicken recipe I have ever tasted. The only thing I did different was after rubbing chicken with spices I browned the thighs in a iron skillet then added the sauce and baked. Omg the best ever! I will be making this dish often. Thank you for sharing!!
Sue
Fabulous recipe!!!!!!
Jan
This was hands down the best oven chicken I’ve had. I substituted the honey with agave because I didn’t have honn And it was amazing, my husband was literally licking the plate.
Stevie
Are there any adjustments if you are using skinless boneless chicken thighs?
victor
I would do everything the same but bake as in this recipe.
Celeste
Hi! What do you recommend serving this with? Thanks in advance!
victor
This being one of our favorite recipes, I’ve served it many different ways and I can say that you can’t really go wrong with just about anything. My favorites are pasta and mashed potatoes. Or just with a refreshing summer salad for a lighter meal. I’ve also served this chicken with jasmine rice, quinoa and buckwheat. All worked very well. Finally, get the bones out and make sliders. Drizzle the bread with the pan juices. So good!
Debbie
Very tasty! Hubby is usually not too keen on marinated foods but he really liked this. This is definitely a keeper. I might try on pork chops too.
Susana Vigil
I love this. It’s a family favorite
B. Taylor
I have made this more that several times over the years (sometimes I make variations). This is excellent when you marinate overnight (turning the chicken over in a resealable bag). A variation of this using rice vinegar and red pepper flakes and grated Ginger (minus the Worcestershire Sauce, Lemon and Honey) is also great in Ramen bowls. Great job!
Marie
What do you recommend serving on the side of this dish?
victor
Mashed potatoes or pasta are my favorites.
Lauren Margolin
Does this have an asian flavor? I’d like to make for Rosh Hashanah because of the honey!
victor
I’d say Asian definitely comes through.
Lauren Margolin
New to cooking bone in meats.
Can I use this for bone in breasts? If so how long would I cook them for? Can I cook them together with the thighs?
Final question…making for holiday meal – can i prepare before and reheat?
victor
Yes, you can. As long as they are bone in and skin on you can use the same cooking process. How long will vary depending on the chicken breast size, about 20-35 minutes at this temperature. Ideally, I’d use a BBQ thermometer that will alert you when the chicken breast is done. Target 160F and let rest for 5 minutes during which the internal temperature will continue to rise to 165F. If you don’t have one, use an instant read thermometer and start checking at 20 minutes.
Chicken breasts and thighs can be cooked together but will often need to be pulled out at different times for best results. Slightly overcooking chicken thighs won’t ruin them but it will chicken breasts so you may even be OK pulling them both out at the same time. I never tested this so I can’t be certain but it looks like this will be doable.
Joyell
Has anyone tried this using golden monkfruot in place of the honey to cut carbs? Wondering how it would turn out…
Marie
Made this recipe a few times now, sometimes marinating overnight, and sometimes for 30 min to an hour. Each time it has been delicious. I found that if I basted the chicken every 10 min I didn’t need to use the broiler. Tender, tasty and moist. I think this marinade might work great on pork tenderloin and plan to try it out. Thank you for a delicious and simple recipe.
victor
You are very welcome. Thanks for the tip on basting, I will definitely try it.
Me2u
This was very good. Not sure I will make it again but definitely tasty.
Karen
This was the best moist chicken. I marinated over night and made a double batch. Delicious! I used honey. I tested the temperature when pulled from the oven and it was 165. It was nicely cooked to the bone. Thank you!
victor
You are very welcome, Karen. Thank you for your feedback. Be sure to check out my other recipes, I am sure you will find quite a few more that will surprise you.
Kathryn
I made this for my in-laws this past Saturday for dinner and it was a huge success! They loved the juiciness of the chicken marinade and the crispiness of the tops from putting it on broil for three minutes at the end . Definitely a rave and going to make it again! I made mine with steamed white rice and I also served it with fresh from the garden pico de gallo and chips! I followed the recipe and double that for leftovers that we absolutely love ! Great recipe will be making this again!
victor
Love success stories, thank you for sharing it here.
Marilyn
Marinated the chicken thighs and some legs for about three hours. I had some bourbon infused maple syrup that I had no idea what to do with (son bought it by mistake and gifted it to me). And otherwise followed the recipe exactly. Baked 30 minutes, broiled on low for another 3 and husband says its the juiciest chicken and is devouring it as I write this review. Next time I plan on 24 hour marinating but honestly, its pretty great now. Worcestershire sauce is the umami bomb and toasted sesame oil and the other ingredients are perfect flavorings. A keeper, even when chicken isn’t on sale. I’m intrigued by the commenter who used the sauce as a base for a pseudo French onion soup and indeed, it would be a shame to let all those pan juices go to waste.
Richard Moore
To be fair, incredibly simple however stunning results. These will most definitely go into my little file of “Smug face when friends go Wow”. Many thanks
Mom of 3
This has been our go to marinade for BBQ boneless chicken thighs for years. Thank you so much for posting such an easy and delicious recipe.
Lori Court
Delicious! Going to use this marinade again and again! Made it for myself and my husband and he loved it! Thank you
Penelope Domes
Phenomenal. Thank you!
Alexis Roderick
Amazing recipe but I would like to fry it up in a pan. Would it be good still?
victor
Yes, will still be good. I’ve also made chicken with a slightly modified version of this marinade in an air fryer and it turned out fantastic. I have the recipe on my blog.
Diane Russo
Excellent and very tasty. My whole family enjoyed them and agreed this recipe is a keeper. I marinated thighs and legs overnight. Due to hot summer weather I grilled them on the bbq instead of placing them in the oven. They were perfect and will make again in the summer on the grill and in the oven for cold weather.
Merle
2 questions. Can I make with leg quarters and 2 do I baste with leftover marinade and if so what about contamination? I just want to make it right the 1st time
victor
Hi, yes you can use leg quarters or drumsticks too. When ready to bake, pour all of the marinade in the baking dish then baste with hot pan juices.
Julia
My 6 year old daughter requested seconds and thirds of this chicken. It was so yummy!!
Margo Mills
I have made many times!
This is a “go to” for our household.
Annie
This is an awesome marinade, loved by my entire family, and requested often. Thank you! I used toasted sesame oil and a teaspoon of hot pepper flakes last time and they loved it. Can’t wait for boneless skinless thighs to be on sale again.
Jess
Delicious! Easy and I only marinated for 30 minutes! Definitely my baked chicken marinade from here on out.
Kim Gaymon
Fantastic marinade for chicken. I made the recipe as given except for that I doubled the garlic as well as a sesame seed oil for personal preference. Husband absolutely loved it! loved It! And my hubby is not a guy who is particularly fond of chicken thighs but he said this was like it could have been served in a restaurant he was so happy. I marinaded the thighs for almost three hours and cooked it in my slow cooker. Easy peasy!! Definitely a keeper. Thanks so much for sharing!!!
Gormy
WOW! Got this on some boneless skinless thighs and a bunch of chicken tenders for about 90 minutes, Fired up the gas grill in indirect mode,, medium. Put a bunch of hickory smoke on them and then got the grill hotter. . . .I’m >>> was <<< a bone in, crispy skin chicken thigh guy. Done with that! New favorite recipe!
Areena
Well, I didn’t get to try any, but the hubby came home after a night of Lyft driving and devoured this, declaring it excellent and a keeper recipe for sure. I made a 1/2 recipe since that’s all the chicken I had thawed and I let it marinate for a couple hours. I can’t wait to make a full batch and marinate it overnight. Thanks for the recipe!
Oh, if anyone is wondering, I used regular Kikkoman soy sauce and still added a little kosher salt (not quite the full amount listed in the recipe, though). I served it with white rice.
Nancy
Loved it.
Ashley Judd
So glad you enjoyed it! I just made it again this past weekend!
Siam
Hello there,
I’m a first time visitor and I maderhis chicken marinade, it was divine! Tastes a bit too sweet so I didn’t put as much honey. The soy sauce I have at hand is sweet so took that into account as well. You’re right abt the possibility of the chicken skin getting charred so I’ll lower the temp next time. Didn’t put any Worcestershire sauce either as don’t have it. Thanks again and keep up the good work!
Maureen Harrington
Delicious. Served with jasmine rice and veggies stir fried in sesame oil.
*trader joes frozen jasmine rice!!
Candace Rao
I did add a Tablespoon of ginger and my thighs were boneless/skinless. This was so tender and delicious!! I’ll definitely make it again!
Jacob
just wondering if 450 is too much. Every other recipe i look at says 350. Im trying a different marinade but i want to cook it like this. hopefully should work?
victor
I can’t speak to other recipes but 450F works great for this recipe. Quick cooking over high heat gives the best juiciness. Like grilling.
PC
I don’t know which is best, their aroma in the oven or their flavor! Perfect every single time and with everyone we’ve served them to. Make this recipe! Often
victor
If you like this recipe, try this one: https://ifoodblogger.com/honey-garlic-baked-chicken-drumsticks/. I made a batch of 12 a few days ago and they were gone in 15 minutes.
Leah
This recipe is a keeper! i am making it now for the second time. Absolutely delicious! i did need to cook it a lot longer than the recipe calls for but it is still moist and perfect!
Margo Argo
SO good.
Marinated for 8 hours, used maple syrup and forgot the lemon.
Will make again. This time with lemon 🙂
Ester kocht
Wow!! This recipe sounds amazing! I’m so making it tomorrow for my guests. Thank you so much for sharing!
victor
You are very welcome. Hope you and your guests enjoy it.
Margo Argo
They will! Mine did 🙂
Cindy
I made this last week and I really liked it. It was great for a weekly meal prep for half the week and I ate it with some roasted brussels sprouts and rice. I’ve added it to my regular rotation.
Lara
Thanks for the awesome recipe! I liked it!
Cyndi
Just made these for dinner. Out of this world!!!! I used boneless, skinless thighs from Costco and grilled them. Served with Brussels sprouts, green salad and Costco scalloped potatoes. So good!!! We’ll be having this often. Thank you!!
Kelly
Delicious- added to my Family Favorites pins. Added Brussels Sprouts & baby Carrots- they were so good in marinade!!
Kayla
What a lovely chicken marinade recipe. I now use it to make chicken breasts and drumsticks too.
Angelia Moss
Omg I just made these. Used the maple syrup instead of honey and followed instructions to a t and let me just say this is a new favorite at our house. My hubby loved it! Said it’s in his new top 3.
Reuben Wonnacott
This is a lovely recipe, thank you for sharing it with us. Have a wonderful day!
Sly
So I am the type of person who loves to try new recipes but it is rare that I repeat an exact recipe multiple times. This is an exception. So easy and yummy. I always end up with extra marinade after and hate to waste it. This time I used it as a soup starter. Sautéed leeks, added marinade along with some more chicken broth, chopped carrots, shredded one piece of leftover chicken and put it all in Instant Pot on soup setting. Ended up with similar flavor profile to a rich French Onion Soup. Delicious!
victor
Thank you for your feedback. I love you idea to use the marinade in a soup.
Dana
These chicken thighs were outstanding! The marinade is really killer! Will be making more soon.
Bernie
Well…..I guess I am in the minority here. I made this EXACTLY according to the recipe, and I found it disappointing. I marinated the chicken for 20+ hours and it was just OK. There are a gazillion other chicken thigh recipes that are more tasty.
Cc
I love this recipe.. I marinated the chicken thighs with this killer sauce.. had expected to leave it in a day or so but things kept changing. It’s been in the fridge for 3 days. Is it still safe to bake or should I trash it???
victor
If it smells good, and chances are it absolutely will, the chicken will be safe to eat after baking. The internal temperature will reach higher levels than the minimum required 165F so no need to worry about any harmful bacteria. When chicken goes bad, it will smell bad, you will notice it immediately, that’s when you should trash it. For fresh chicken three days in a fridge is no biggie. Dipped in a salted marinade – even more fine;)
Harriet
I just tried your killer chicken thigh marinade recipe and I loved it. Can you tell me how to freeze it? Do I freeze it with the marinade or not? I’m going to leave my email to receive you other helpful hints, recipes, etc.
victor
I am certainly not an expert on this, but I’ve frozen leftover chicken thighs with the sauce and later defrosted and reheated – it tasted good, but not as freshly baked. If you can freeze meat and sauce separately, that would be ideal. This way you will minimize any damage that water may do to meat cells once it freezes.
Sarah Jarvis
Yes! Just made this exactly as the recipe was written (EXCEPT I only had boneless/skinless chicken thighs) and holy chicken gods it was delicious! I marinated for about 3 hours, but next time I’ll do it for 24 hrs. This will be my new go-to chicken marinade! Thank you!!!!
victor
You are very welcome!
Gary R
Really nice marinade – I’ll make this again. A little salty, as written, even with lower-sodium soy sauce. Next time, I’ll leave out the salt.
I added a little chopped cilantro, which my wife and I like, and it seemed to work well with the rest of the ingredients.
Tami Beckwith
My self proclaimed Foodie… What’s His Name only made sounds when eating this… mmmmmm, yummmmm, mmmmmm then a thumbs up. So, that means it is a keeper recipe! Off week for shopping and was out of sesame oil and only had a little garlic left so I winged it with garlic powder and toasted up some sesame seeds. I used honey due to family being bee keepers (talking about a few hundred hives) and I am overwhelmed with about 4 gallons of it. I can not wait to try it again with all the proper ingredients. I think it would be great on wings and also grilling… but this also tastes similar to how my mother use to make her regular pork ribs when I was a kid (about 50 years ago). She would use molasses, chopped onions and applesauce….then bake @325* until tender. I served this with homemade Boston baked beans. I have printed this recipe and put into my go to book…plus book marked it.
victor
Thank you for such a detailed feedback, Tami. Pairing these thighs, and pan juices, with baked beans sounds like a great idea. I will try that.
Tami
I used this marinade again tonight for wings and veggie LoMein. I am sorry I keep switching your recipe ‘up’ for my uses/needs…. I cook and we never go out for a meal. This time I had the sesame oil and fresh garlic. Though we live in Florida, we are from the Boston and Maine area where molasses is typically used…and also used in the Chinese restaurants. If a person has not had ‘Boston style’ Chinese rice or Lo Mein… they will not know what I am talking about. This recipe is great as is…but I switch things up and use it as a great base to change it up for our wants. Seldom can I find a recipe for things that is great as is…and then can change it up for our wants. This time I used Molasses instead of honey/maple syrup. I marinaded the wings in it over night. I reserved the marinade and put into a pot to cook down…added some chicken broth and ginger…and used that in the stir fry for the Lo Mein. I grilled the wings on a wood fire grill…on indirect heat. After 40 years of marriage… I am so happy that the internet was invented and people like you post these AWESOME recipes!
Yooper906
I followed instructions to the letter. It was absolutely delicious. Would not change a thing. I served the chicken with rice and broccoli.
Mary
Every time I use this recipe I think to myself “Yep! It’s a keeper!” We like it best with maple syrup instead of honey. I used this recipe for grilled chicken breasts last night. I marinated the meat for 4 hours, then while my husband grilled the meat, I reduced the extra marinade on the stove by bringing it to a boil, then simmering. This made a delicious glaze, served with rice and roasted veggies. Everyone at the table had seconds. It was so good!!
victor
Glad to hear that!
Chan
WOW! Best chicken thighs I’ve ever had – we marinated about an hour and a half, and smoked for an hour on the Traeger, raised the heat to cook through and these were fantastic! Thank you!!
Tae
My favorite chicken recipe except I grill it over charcoal on my weber. Turns out fantastic and tastes just like teriyaki from Seattle. I use thigh fillets from Costco and this marinade is perfect for a full bag. Grill entire batch and eat it throughout the week with my homemade teriyaki sauce and hot sauce. One thing that helps when you grill is to butterfly the thigh so that it’s relatively nice and even.
Delilah
This was great. Hubby really liked it & coming from a man that usually says, meh to everything that’s quite the compliment. To those wanting to cut down on sweetness, I completely forgot to add the honey or maple syrup & it was still fantastic.
Shekima
Do I need to half the recipe if I use 4 thighs instead of 8?
victor
If you use a smaller baking dish, you can cut the recipe in half. If not, use the full recipe. You want enough marinade at the bottom so it keeps the chicken moist and doesn’t dry out.
Kelbelle
My family absolutely loved this recipe! My picky 8 year old gobbled it down within seconds! I used honey this time around so next I’ll try using real Maine maple syrup! Thank you for this recipe
Delilah
Made this for the first time tonight & the hubs LOVED it. To be honest I forgot to add the honey to the marinade & they were still wonderful. Have to make again & almost afraid to add the honey since we loved it as is.
Jeanne Grady
I want to cook these in a slow cooker. How long would it take on slow? I’d brown them first.
susan
I made these and they were delicious I try never to deviate from the recipe, however on this one I did change a couple things. I cut the sesame oil in the half, that was to my taste, I also did not use the additional kosher salt, instead I added a tablespoon of fish sauce . They were a little on the Sweet-side for me so next time I would cut down on the amount of maple syrup but I thought they were delicious and I will definitely make them again
Noreen Gamble
Just made these last night and the fam loved them! Definitely going to make these again…. delicious! Thanks for the recipe 😀
victor
You are very welcome.
Suh
DELICIOUS!
Jacki T.
This recipe is so fantastic. I’m going to check your other recipes too.
Alice King
My husband made this for me tonight!! nothing changed , nothing added.. it was awesome.
victor
Jody
Thumbs up to the recipe!
Lisa
Can this be made in a pressure cooker? How long would you suggest?
victor
No doubt it can be but I have never tested this chicken in a pressure cooker. Perhaps someone who has chimes in.
Lisa
Thank you so much for this recipe. I did do it in the pressure cooker. It cooked for 10 minutes after sautéed the chicken in the pressure cooker. The chicken was so tender and so full of flavor. My husband went on my ipad and made it one of my favorites. Will be making it again and checking out all your other recipes
victor
Glad to hear it, Lisa! Thanks for the feedback.
Thomas Meister
Victor
Is it okay to cook the chicken in the marinade? Do you use all of it?
I don’t see it mentioned in recipes.
victor
Thomas, yes it’s totally fine. That’s how I do it – it helps to keep the meat juicy and it serves as a sauce. It’s delicious. Use all of it.
Boobie
I used butter instead of olive oil and brown sugar instead of honey. (Its what I had) I also used a regular pack of chicken. I got busy so I planned ahead and put in the oven for 2 hours on 350 degrees and the chicken falls right off the bone. #yum
Marsha
Do you think it’s ok to make a marinade a day or two ahead and then put the chicken in when I need to?
Thanks!
victor
A day or two should be fine, just make sure to refrigerate it.
Karen M.
I have been looking for a go to marinade and this is it!! I marinated chicken for about 5 hours. You really get all the flavors. This is the best. I actually had all the ingredients. Thank you for the receipe. Look forward to your emails.
Lily
Thank you so much for ensuring the safe temperature of 165F 🙂
Kim
I’ve made this chicken 3 or 4 times in the last month! WE LOVE IT! I use boneless, skinless thighs and do 1/2 Tbsp Toasted Sesame Oil and 1/2 Tbsp Sesame Oil. SO DELICIOUS! Thank you!
victor
You are very welcome!
Chris
I’m not a big cook by far, but I’m trying new things and learning. I give this 2 thumbs up. It’s amazing, flowing with flavors your mouth would love.
victor
Thanks Chris. Glad you liked it.
Rachel P.
This marinade really is killer! The first time I made it, I used honey and it was great. But my husband and I really wondered how it would be with maple syrup so we used maple this time. We found it came out much sweeter with the maple syrup so we added a bit more salt. We also have a pepper allergy in our house so we substituted oregano for pepper. It was fantastic!! Thank you!
Diane Alise
These thighs are amazing, my husband thoroughly enjoys them also. I am on a low carb lifestyle, so substituted maple syrup with a sugar free maple syrup and it came out just as delicious. Thank you so much for this truly awesome recipe.
Diane Alise
That was supposed to be 5 STARS!!!
victor
Thank you for the feedback, Denise. Glad you enjoyed it.
Kathy
I marinated skinless chicken thighs for 2 days and it turned out fabulous. I will make this again. My husband is rather picky and he loved it !! I saved the cooked sauce for freezing for another use. I made fried rice and egg rolls to go with this great chicken. . .Thank you Victor
victor
You are very welcome, Kathy! Glad to hear that your husband liked the thighs. Next, you’ve got to try my super popular extra crispy chicken wings. Few can resist them.
Kaye
I tried this recipe on my family, and grandchildren. I rolled the thigh fillets with a skewer. It took a little longer and tested it with my thermometer and cooked perfectly. I definitely will cook this again. Everyone loved it. Thank you.
victor
You are very welcome!
Debbie
If I could have given this recipe 10 stars I would have. So easy to make and my family just loved it! They just gobbled it up 😁
Cindy Purdie
Sadly this recipe is going in the trash. The first time I tried it – fabulous flavors, moist and tender chicken thighs. However, the honey in the oven at 450 degrees pretty much burned and stunk up the house. Took me forever to get the burned honey off the baking dish. Tried it again tonight with the same results. Not looking forward to chipping off charred honey again.
victor
Sorry to hear that. I’ve made this recipe dozens of times and never had a problem with burning. Seems to be working others as well. I suspect that either your oven bakes too hot or the baking dish is too close to the top. This is very easily fixable – just drop the temp to 425F and bake on a lower rack. If that’s still too hot, drop the temp lower. Everyone’s over bakes differently, sometimes by a lot, so you have to make adjustments.
Another thought – are you baking in a standard 9″ x 13″ baking dish? If you are baking on large baking sheet the marinade will spread out thin and the liquid will evaporate pretty fast. The liquid is what helps prevent burning too and will keep the thighs moist.
Chef Jose
Exactly, if you burnt this, I would check your Oven, it’s probably not calibrated correctly. I’m a chef, and there are a lot of People that just assume that because they set their oven at 350, that’s what there getting to cook at! Buy yourself a thermometer that you can place in the Oven, and set your temp and let it get to that, and see if it stops at 350, or goes beyond that temp, I’ll bet that it will go higher. Then you can cook with confidence, and not Burn or Overcook your Food. Good Luck !
Barb
I have made this with honey, followed the recipe exactly with no problems.
Janel McLaughlin
I tried this recipe out. I did not have sesame oil so I substituted with equal measurements of Tahini instead. It turned out amazing. I also quadrupled this batch and have plenty of left overs to munch on. My boyfriend absolutely loves it.
Lisa Christian
Interested in trying out this recipe. Was searching comments and could not find mention of using in a Insta Pot. I was wondering if it is the same result as a crock pot.
Gina Mattinero
Amazing recipe!!!
Kay Hirsch
How long to cook for chicken legs? Tried on wings, was great!!!
victor
Drumsticks are not that bigger than thighs so the time should be very similar. If you do full legs (drums and thighs) I would add 10 min or so. It’s best to use a thermometer to check to doneness. You need 185F – 190F internal for best texture in the legs.
Bukola
I have 16 pieces. Should I double the recipe, so I can marinade in one ziploc?
victor
Technically, yes. Just make sure you don’t crowd the thighs when baking. Bake them in a very large dish or two regular dishes, or in batches.
Mike
I’m out of Soy Sauce, would teriyaki sauce work?
victor
The only way to find out is to try, Mike. Try the sauce before putting chicken in it. If it tastes good it will work.
Larry
Loved the marinade. Thanks I even printed it for easier locating. I made one major and two minor changes for our tastes here in Texas. I was out of both lemon AND lime juice, so I used Jose Cuervo Margarita Mix without tequila mixed in. Rocked it up 1 notch. And in going with our tastes here in Texas I added 1/2 Tbsp of Frank’s Original Redhot Sauce and 1 tsp of Figaro Liquid Mesquite Smoke Flavoring. I marinated the thighs all day and I also slashed the thighs with a sharp knife 2-3 times on each piece to allow the marinade to really get in to the meat.
End Result? A Southwestern Asian Fusion Chicken mix that rocks the kitchen! We had guests over last night and they asked me where did I buy such a delicious chicken thighs dish? I pointed to the kitchen and they then asked me if I was going back to work in a restaurant (I worked 35 years in them).
This will be a keeper. Next time, I will grill them over charcoal for fun and extra smoke flavoring and go for a full 24 hour marinade like I do when I am making Rib-Eye Steaks.
Thanks for sharing this wonderful recipe!
victor
You are very welcome, Larry and thanks for sharing your modifications – I am intrigued and definitely going to try.
Bill
The pictures looks so delicious! Can’t wait to try! …maybe sprinkle in a little sesame seed for added crunch…hmmm…
Kalila
Is there any way I can leave out the honey or maple syrup? Or can I use sugar instead?
victor
The marinade will taste different without sweetness. I would use sugar if honey/maple syrup is not an option.
SUZANNE
I Have substituted brown sugar for honey. I don’t usually have honey. Works great.
KATHLEEN TEMPLE
Thank u soooooooooo much…………….the ceramic worked out great. I sprinkled a little paprika on top for color. They came out perfect. Letting them marinate for 24 hours is the very best way to go!!!!!!!!!! Last few minutes I out the broiler on low and stood there and watched…….hardly needed a minute! Excellent taste and so moist.
victor
Glad to hear about your success, Kathleen. Thanks for sharing your experience with this recipe.
KATHLEEN TEMPLE
i meant to say these on an oven rack……pyrex is iffy……..don’t want to take the chance of it exploding
victor
Yes, you can but you will lose the benefit of having all those juices to serve the thighs with. I also think that if you bake them in the marinade they come out more juicy inside. You may use cast iron or ceramic too. Baking pan or a cake pan with 1-2 inch walls lined with aluminum foil will work too.
KATHLEEN TEMPLE
Can I cook thee on a oven rack???
Jennifer Li
I made this last night, and my fiance loved it! I substituted the honey with blue agave nectar – similar taste to maple syrup and less expensive, and it tasted fine. Served it with vegetarian fried rice (rice was cooked in chicken broth) and steamed green beans. Yum!
Billy
I do weekly meal preps and have been so tired of dry/ bland rubs which I typically use to season my chicken. I thought I would try a marinade, and after baking my chicken I can honestly say I won’t dread dinner time anymore where I reheat my mealprep. This chicken is delicious, but I was wondering how healthy do you think this recipe is? Obviously looking at the marinade it does seem like a nightmare, but not all the marinade gets soaked up. I also use lean chicken breast instead of the thighs to cut down on the fat. What is your opinion on the health factor?
Michelle
Was wondering if anyone knew whether it was better with honey or the maple syrup? Or if there’s much of a difference? Thank you!
Erin
Could you do thus in crock pot?
victor
Absolutely. You can bake these chicken thighs, grill, cook in a crockpot and more. The secret to these is the marinade, not how you cook them 😉
Melissa
Trying this tonight !! I’m excited. Thank u for the recipe . Do you think teriyaki rice will go well with this?!?! Or should I just do plain ..? I’m rating it 5 stars for now… I’ll let u know how it was . Thanks in advance
victor
I would go with plain rice, the marinade flavors are plentiful. And there is always enough marinade at the bottom of the dish to put on rice. Do let me know how they turn out. Bon appetite!
Donna B
Omg, these were great! Can’t wait to try your Chicken Breast Recipe too!
Janie
Just made this for tonight’s dinner. It’s an absolute keeper! I used boneless, skinless chicken thighs, maple syrup and no salt as I used regular soy sauce. Marinated the chicken for 2 hours. Baked 40 minutes and served with baked potato and salad. Thank you for this easy and tasty recipe!
victor
You are very welcome!
Mike
Anyone try sous vide with this recipe? I plan on vacuum sealing the chicken w the marinade, waiting for 24 hours, then sous vide and finish on the grill. What do you think?
Ashley
This marinate is delicious. I really enjoyed it and after reading some of the comments, I will try this with turkey. Thank you for posting:)
Alice T.
So I stumbled upon this recipe and all I can say is 10 stars!!! I have used this recipe 3x I did not tweak any thing because it taste just as great as it is. Thank you for sharing my family absolutely loveeee this everytime I make it.
victor
You are very welcome! Glad you and your family liked it.
Dawn
How can I convert this to a slow cooker version? It’s over 110° here…all summer, so I desperately try to avoid heating anything up . LOL
#Hoping
thanks
victor
I hear you, definitely don’t want any more heat. Fro slow cooker, I’d say 4 to 5 hours on LOW, or 3 to 4 hours on HIGH. But, all crock pots cook at different times and temperatures so you may have to adjust slightly. While the safe internal temp is 165F for chicken, I strongly recommend 180-185F.
Boyan Minchev
This chicken recipe is really a killer, so delicious and good looking. Thant for sharing with us.
victor
Thanks for the feedback, Boyan. Glad you liked it.
Marsha
Could you use pork chops
victor
Interesting question. I have never tried but I am quite certain that this particular marinade will work very well with pork. Pork and sweet/savory/slightly tart work very well together. The question is whether you want to bake pork chops like you would chicken thighs. Pork chops are very lean and unforgiving, so keep an eye on them. Perhaps, try to bake one at 450F ans see how it turns out. The best way to cook pork chops is to cook fast at high heat, like pan-searing or broiling, or grilling. I also like to smoke pork chops low an slow, finishing over high direct heat for optimum tenderness and juiciness.
scott pritchard
oops Substitute for worcestershire?
victor
Hi Scott,
personally, I would either leave it out as it contains many of the ingredients that are already in the marinade. However, good balsamic sounds like a good idea. Dark soy sauce sounds great too.
scott pritchard
Hey Victor, my wife has a seafood allergy is there a substitute you could recommend? thinking a really good baLsamic?
Jaclyn
Just wondered what everyone does with the leftover marinade once the chicken is finished cooking in it? Has anyone thickened it with a little corn starch to make a gravy?
Tina
I never rate recipes but this was a hit at my house!!! By far the best marinade I’ve used!!
I used skinless thighs and BBQ them. I followed the recipe exactly (minus the salt because I used regular soy sauce). Next time I’ll try baking it in the oven with the skin on. So happy I have this recipe!
Leah
Yep, this is a keeper as my mom would say. I didn’t have any seseame oil, so I improvised by crushing up 2-3 tablespoons of glazed pecans. Oh goodness! So good! This is better than another recipe I had done a couple of times where the sauce was done on the stove, the frying the chicken, then blah blah blah, not quick or convenient. I love recipes where its quick to mix, marinade, then throw in the oven later in the day. Thanks for posting this recipe!.
Phyllis
made these last night for dinner and they were delicious. We have enough left over for another meal. Great recipe
victor
Glad to hear it. Thank you for your feedback, Phyllis.
Rachael Binder
My family went Coo coo over these! I marinated them over night and they are just delicious!
victor
Totally! The longer you marinate the better. Within the reason, of course. Thanks for the feedback.
Brandon Blackmoor
I made two batches of this today. I used honey, and added a teaspoon of cayenne pepper for a bit more flavour. I think it turned out great. Thanks.
victor
I love adding cayenne to just about everything. Glad to hear you liked the recipes. Thanks for stopping by and leaving feedback.
Rox
Named correctly…it’s Killer! This is so delicious!! I added half tspn of red pepper for a kick. I used boneless skinless thighs and marinated for 24 hours. Then hubby grilled the thighs about twenty minutes basting with the marinade often. Omg.!! We had mac n cheese and white rice with it. SO GOOD!
victor
Thank you for your feedback. Glad to hear you liked my recipe.
Diedra
Excellent recipe. I didn’t have all the ingredients and it still turned out terrific. I’ll have to gather the rest the missing pieces.
Becca
Love this marinade! I’ve made it at least 5 times and I never get tired of it. If I were to make this with chicken breasts, would the temperature or cook time change?
victor
Thanks for the feedback! To answer your question, yes, I would change the temperature and the cooking time. I would use skin-on breasts and bake at 375F for about 35-45 minutes, depending on chicken breast size. Coincidentally, I wrote about this just a few days ago in my How to Bake Chicken Breast – Recipes and Tips post in response to emails I’ve been getting on this topic.
Holly
This marinade really is killer – so good!
Nicole
This recipe looks and sounds delicious!! I am eager to try this recipe tonight, but I only have 4 thighs(about 2.5lbs). Should I half the recipe or would it be fine following the above recipe with less chicken?
victor
No harm in marinating in the full amount of marinade, but half would suffice.
Kay
Tasted great. I did not have sesame oil but I used one more tablespoon of olive oil. and I also didn’t have reduced sodium soy sauce so I used 3 tablespoons instead of the 4. The chicken thighs had no skin and it cooked for about 35 minutes and it came out juicy wished I did marinate it for more than 2 hours. Would make this again
Pauline Tyer
Hopefully I can use the killer chicken marinade on the grill
victor
This marinade is sugary so a challenge to use on the grill, I’ve done it. I’d suggest you do most of the grilling over indirect heat to avoid burning. My preferred marinade for grilling can be found in the Irresistible Chicken Wings On the Grill post. I’ve use it with wings, skin-on breasts and thighs with great results.
Joe
I made this a couple weekends ago and it was not only easy to make, but everyone enjoyed eating these “Killer” chicken thighs! I was somewhat worried about the high temp on the oven, but it worked out beutifully. Thanks for sharing the recipe!
victor
Joe, your comment made me wonder why I tend to cook at high heat more often than not… Then it hit me – it’s like cooking on the grill. High heat gives a nice crust and cooks the inside just enough to be done, but not overcooked. Low heat will give a poor crust and will dry out the meat inside before it gets cooked through. There are exceptions, of course. My baked chicken breast, non-brined, is best when baked at lower temps to give the best results.
PennyC
In the oven now and smells wonderful!!
Kristen Olson
I only have skinless chicken thighs is that ok?
victor
Yes. A few people have tried and it worked well. You have to remember that skinless thighs are smaller and will cook a little faster. How much faster will depend on your oven and the size of the thighs. I would check the internal temperature with an instant read thermometer at 20 minutes and go from there.
Jason
Accidentally added 1 tbs of teriyaki instead of soy sauce. Gonna see how this turns out!
Holly
Very easy I marinated for at least 12hrs and sometimes 24hrs.
The longer the better the flavour. I have both baked and bbq both with great success . When bbq I use a low slow cook and then crisp up skin at end. Otherwise the sugar in marinade could burn.
Great taste always lots of compliments.
Great chicken recipe highly recommend. Makes for good cold chicken as leftovers
victor
Thank you for your feedback, Holly. Glad you liked the recipe.
Beth Turner
I can’t say enough… I pulled this up this morning in a desperate attempt to save dinner tonight and OH BOY did it pay off! Lately we only use chicken thighs (not breasts) and I’ve been using Trader Joe’s Soyaki sauce with wonderful results on the grill but this blew soyaki out of the water! Thank you a million times over- going to etch this recipe into the side of my grill. 😀
victor
You are very welcome! 🙂 Glad you liked it.
Sophie's mom
These thighs were in fact, killer!
I’ve tried many recipes for thighs and this is by far the best. They didn’t appear done at 30 mins so baked them another 7 mins. then turned the oven off and left them in. I came back later and they were just right. I’ll be using this recipe from now on for thighs. Thanks!
victor
You are very welcome! Glad you liked the recipe.
Thunder
Can I grill these babies?
victor
Absolutely! They taste fantastic when grilled. If you are interested, I have pictures of grilled chicken breasts that I marinated in the same marinade in recipe #6 in Bone-in Chicken Breast Recipes. Read my comments there about the best way to grill.
Gloria
Wow this was a great dish! It was even better a couple of days later by steaming in a scant amount of water and adding squash to steam with the meat.
Allison
I’ve never cared for chicken thighs all that much, but this recipe has changed my mind about them!!! Thank you:o)
Ginny
Is this really sweet?
victor
I wouldn’t say so, but then again, I have a sweet tooth. I’d say start with 1 Tbsp of honey, then taste the marinade (before adding the chicken of course). Add more if needed or don’t.
Rita
Fantastic marinade, we barbequed instead of cooking in the oven and it was a huge hit!
Dagmara
My kids are very picky eaters but they loved this chicken….thank you 🙂
K Schlabach
I’m going to try this for my family get-together this week! Curious what you recommend serving with it for a potato? I will do a salad as well…mashed potatoes or a rice? Was curious your thoughts on that…thanks!
victor
Oh, tough question:-) Personally I would definitely go with mashed potatoes for this type of meat. A little bit of butter, finely chopped caramelized onions, salt and pepper… chopped fresh dill and/or scallions on top… Or you can go with whole young or Fingerling potatoes. Same thing, toss them in a little bit of butter and/or sour cream, salt, pepper, caramelized onions and chopped greens.
Val
Made these last night for dinner – very flavorful and moist! Thanks for the recipe!
joe trevino
i found this recipe and i used it because nothing else on the web sparked my interest, and I must say WOO-HOO!!! BEST marinade i’ve ever used…it was a freakin’ hit at my household…THANK YOU!!!!!!
Carol
This recipe is a favourite in our house. Thanks for sharing!
victor
You are very welcome! Glad your family liked it.
Tammy
I made these last night, I added a few red pepper flakes. In the 450 oven for 25 mins and it turned out fantastic! Served with roasted garlic wild rice and just a simple salad of baby romaine. Had to stop myself from having seconds!!
Tammy
Meant to rate it,masonry FIVE STARS!
Jan
I’m planning a big bash (about 75-100) and saw in a comment that the thighs could be baked before hand & frozen till needed. If I did that then I’d just reheat the day of. Is flavor effected by doing it this way?
victor
Well, I can easily tell frozen and reheated from freshly made. The flavors will be there, but the texture will be a bit different, some water will be released. They will still be good, but not as good as freshly baked. I would not go that route if I were trying to impress.
Austin Elizabeth
I have 2 trays of boneless and skinless chicken and this recipe sounds delicious but Im worried abput you saying make it with bone in and with skin. Would it not work as well boneless? Or would it be ok for me to give it a go? Would I need to alter anything so nothing is burnt and the flavor is just right?
victor
Elizabeth, I find that skin-on thighs are a little more flavorful but I’ve made skinless as well and they turned out great. The only thing you need to be careful about is the cooking time as boneless skinless thighs are smaller and are not protected by skin. I would check the internal temperature at 20 minutes as they will cook faster. I would also suggest that you baste the thighs with own juices a couple of times during the bake to prevent the surface from drying out.
Austin Elizabeth
Thank you bunches! I’m very eager to test this out this Thursday!
Nick LaBianco
Tried this tonight. I liked it a lot. Kudos!
victor
Thanks for the feedback, Nick. Glad you like the recipe.
Tyler
I bought a Costco pack of thighs and when I got home, I didn’t realize it was a double layer of chicken. Can you freeze the chicken in the marinade?
victor
I’ve frozen marinated meat before without any apparent ill effect, so I would say yes, you can. Just make sure the meat has not been frozen and defrosted before. For best results, defrost in the fridge. Another thing you can do is cook the thighs and freeze until ready for consumption. Sometimes the latter works better for me.
Elizabeth
What should the cook time be for skinless thighs?
victor
Elizabeth, skinless thighs are smaller and will cook a little faster. How much faster will depend on your oven and the size of the thighs. I would check the internal temperature with an instant read thermometer at 20 minutes and go from there.
Yolanda Jimenez
I really like this marinade or should I say love it.!!!!!!!!!!!! I have already used it twice, one with chicken thighs. The other time with turkey thighs and turkey wings, it is sooooooooo good.
victor
Glad to hear it, Yolanda. Never tried it with turkey, but sounds like an awesome idea for a leaner and healthier version.
Karen
I love the smell of the marinade! I’m tempted to cook the thighs on the grill rather than in the oven….has anyone done that or are they better baked in the oven?
Sophia
I was thinking exactly the same thing… also, why bone-in, and skin-on? (I’m a neophyte griller; please pardon my ignorance.) Thanks!
victor
Hm… good question. I tend to find skin-on, bone-in chicken thighs just a tad more flavorful, especially when grilled. Skin also prevents surface from drying.
Allison
Recently, my husband had to convert to a very low fat diet and I was looking for a marinade to add flavor back to skinless thighs and this recipe is a great way to do so. We did grill them and they turned out awesome! (seared outside a bit and then used indirect method, they were very juicy)
Julie
Used the marinade on boneless skinless thighs and grilled them. Turned out fantastic! Definitely a do-over!!
Ralph
this recipe is totally awesome I went and changed it up to Szechuan by adding 1/2tsp crushed red pepper instead of black pepper I also added 2 tablespoons of Balsamic vinegar for that great Asian flavor. Half Way through cooking I turn the chicken instead of basting it. great flavor
victor
Sounds delicious, Ralph. I love Asian flavors, will try your version for sure.
Theresa Gay Connolly
I did too too. I am using boneless skinless thighs. Hope it works Ok
Merryl Jones
About to go into oven, Smells awesome already!