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.
Ingredients
- 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 maple syrup (or honey)
- 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.
Laura Perry says
Holy cow, this is good! 😃👏
victor says
Enjoy!
Julie says
I love this marinade! I typically just use about 2 TBS of honey, because we don’t like things to be too sweet. But other than this adjustment, it is just the right blend of seasonings!
I’m trying it tonight on steak. 🙂
victor says
Enjoy!
Olga says
Easy to prepare, and so tasty! My family and guests loved it!
Kim says
I consider myself a pretty good cook and love to make all kinds of recipes. My expectations were not super high for this recipe, but it was mind blowing delicious! I’m on a low-carb diet so I used sugar-free maple syrup in place of the maple syrup and I put it in my convection oven on roast for half an hour at 3:50 and it was amazing! I can’t wait to make it again!
victor says
Glad to hear it. Enjoy!
Jody Pendleton says
I make this all the time. My husband loves it.
victor says
Enjoy!
Kristen Webb says
My first time trying this marinade tonight, I'm wondering if anyone had nice results in the air fryer with these thighs?
carol says
These are the best!! I also grill them . Delicious!! I am always asked to bring these...
victor says
Enjoy!
MK says
This is my go-to recipe for chicken thighs!!!!! It’s so good!!!!
victor says
Enjoy!!!
sherry says
I use this on all parts of chicken. I just made marinated drums. Last week i did breasts. Delicious. Thank you and great cooking!
victor says
You are very welcome. Enjoy!!!
Cara says
What is the best way to reheat without drying out ?
victor says
The best way, IMHO, is cover with foil and reheat at 375F. You can even go higher, like 425F. But keep them covered and pull out as soon as they reach 165F. I often throw them in when the oven is still cold and preheat with the meat/wings inside. It literally takes 10-15 min. Enjoy!
Lynn says
This marinade was fantastic! Will definitely use again but will add the red pepper flakes as others suggested.
victor says
Glad to hear it. Enjoy!
GMJ says
I substituted 2T. [ MIKES ] HOT Honey for part of the honey...So I did 3T. Honey+ 2T hot honed.. It has a kick, BUT not over the top hot. Plus it blends well in the marinade.
Just FYI a 1 inch piece of fresh ginger is equal to 4 teaspoons peeled and minced.
●My other recipe is just like this one BUT includes a 1 inch pieces of fresh ginger peeled & minced... Just FYI a 1 inch piece of fresh ginger is equal to 4 teaspoons peeled and minced. . We like the addition of minced fresh ginger.
Karan says
I Love chicken and this just made it better. Thank you
victor says
You are very welcome. Enjoy!
Sherry says
Making things hot is always a good idea
Mark Bartusch says
I use this marinade every time I grill chicken thighs. It’s great and easy!
victor says
Glad to hear it. ENjoy!
marilyn SNOOK says
Trying this recipe for the first time, can it be done on a grill?
victor says
Yes, it can. Search the comments, a number of my readers have done it successfully. Enjoy!
Kelli says
This was soooooo good!!
I will definitely use this marinade again!
My entire family loved it!!
victor says
Enjoy!
Cece says
I made this with skinless thighs and it was fantastic!
victor says
Enjoy!
[email protected] says
Finally! A marinade my husband loves! Perfect marriage of sweet and salty... Asian inspired but not overwhelming like so many can be!
victor says
Happy to hear it. Enjoy!
Mars says
Tried this at home- didn't have enough sesame oil but otherwise it was perfect, tasted great! I cooked double the amount of thighs and doubled the recipe and it worked just fine.
victor says
Glad to hear it. Thank you for your feedback. Enjoy!
Lorna.. says
Can I just ask.. Are your measures U.S. or U.K.?
I am in U.K. but I have both types of measures depending on the recipe I'm using.. Our measurements are slightly larger over here compared to the U.S. I tried to see where your blog is based and that would've told me, but no mention at all . The only thing that made me think you were in U.S or Canada was when you referred to the oven temps (in F°) Over here we are C°....
I have just come across your blog and only wished I'd found it before today.. Your recipes are amazing, and I can't wait to start cooking!!
Best wishes from Scotland🏴...
victor says
Lorna, all measures are in US imperial measurement system. Enjoy! Also, please visit my Taste of Artisan blog. Lot's of delicious stuff there.
Tracy Early says
I've made this and it's excellent! But I do wonder if you are referring to toasted sesame oil, or regular (non-toasted)?
victor says
Mine is toasted. Enjoy!
Leona Semizian says
Would baking in a convection oven be better for crispness? My oven has that feature..
victor says
I can't recall if I've tried and what resilts I had. Convection is good for getting cripsiness but not sure how the sauce with sugar contect will respond to it. If you do try, let me know how it tunrs out. Good luck!
Vanessa says
Super delicious for the entire family. Reminds me of a more friendly version of the bourbon chicken you get at the food quart.
victor says
Enjoy!
Steve says
I only have regular soy sauce. Do I still add salt? Looks like a winner. I'll let you know how it comes out.
victor says
You could probably get away without adding more salt but this is very personal. You can always add a touch after cooking. Enjoy!
Amy says
This is my GO TO marinade for all things chicken (and pork!). Last I used it was for Shish kebabs. Marinated the cubed peppers, onions, and chicken in a ziplock overnight. Added the pineapple to the bag a few hours before skewering and grilling. Served over buttered white rice. It was easy and PHENOMENAL.
victor says
Enjoy!
Amy says
Easy and yummy every time I make it. Don't skip the Worcester sauce or fresh citrus, key ingredients. Marinate overnight for the best flavor.
victor says
Enjoy!
Maureen says
Just had this for supper, absolutely delicious!!
Thanks for the recipe!
victor says
You are very welcome. Enjoy!
Christine D' says
These are marinating right now and I can't wait for dinner! I used honey instead of maple syrup. Almost subbed in hot honey but wasn't sure if the chilies would affect the flavor negatively.
victor says
Enjoy!
Herman says
I've used this recipe about a dozen times. Such an easy recipe and reheats well during the week for meal prep. My family loves this recipe and it gets bett everytime I make it! I use more garlic in the recipe becausewe love galic.(about 8 -10 cloves, garlic salt and garlic pepper)! Something I do is pierce the chicken and let it sit in the marinade at least 24 hours.
victor says
Glad you like it. Enjoy!
Quinn says
This was absolutely delicious! Marinated overnight, was 10/10 tasty 😋
victor says
Enjoy!
FK says
This is the ONLY chicken, as far as my family is concerned. Easy, great results, makes me look like a Kitchen Superstar!
victor says
Happy to hear it. Enjoy!
Mrs Lynn Zaidman says
Loved this marinade. Is it possible to slow roast the chicken thighs using this marinade to make the meat really soft??
victor says
I think it should work great for slow rasting. Good luck!
Caroline C. says
Absolutely delicious. My two college sons LOVED it. I made it with boneless chicken thighs and marinated it for 5 hours. Put it on the grill and it was juicy, slightly sweet and perfectly seasoned. I served it with asparagus only. It reminded my son of Hawaiian flavors for some reason. This is a KILLER recipe for chicken thighs! A definite keeper.
victor says
Happy to hear it. Enjoy!
Mellonie says
Excellent!!!
Bettina Blalock says
This is a great easy dish. The chicken is so moist and full of flavor. I love that you can just marinate and leave in fridge. Put in one dish and bake. Had a salad and baked potato on the side…. Family loved it!
victor says
Enjoy!
Janice says
Super Super tasty! We made with cut up chicken breast. One of best recipes - we LOVE it!
victor says
Happy to hear it, enjoy!
Anita says
I made these chicken thighs in the marinade for our company and they loved it. This is a keeper recipe. Thank you for this really good marinade. This is how I'm going to make my chicken now!
victor says
Enjoy!
Michelle says
Once marinated, can these thighs be cooked in an instant pot?
victor says
Totally. Enjoy!
Deborah says
Loved it! Very tasty and tender chicken, Hubby said it’s a keeper. Thank you for such a great meal and easy. I especially love it when I can prep ahead. I’ll have to be more careful with the broiler, only had it broil for 2 min. It’s a good thing my husband likes things toasty crisp! Made it as directed, see no reason to alter this recipe.
victor says
Enjoy!
Brooke says
This was absolutely delicious! My husband and I loved this dish sooooo much that it's going to be in the rotation!
victor says
Enjoy!
Leila says
Would this marinade freeze well in order to make well ahead?
victor says
Yes, it will freeze well.
Jill says
Would the marinade be safe to use as a sauce on food after since it is being cooked in the oven?
victor says
Yes, it will be totally safe to use after it's been cooked (assuming the temps reaches 165F and higher).
Pam says
It looks like you used a 9x13 pan for the chicken thighs. Do you think I could use drum sticks alternating ends to fill the pan? I am guessing the amount of marinade would be enough. But I am wondering about the oven temp and baking time. Also do you think the placement on the oven racks would change? Thanks so much.
victor says
Pam, it would be better not to overcrowd the pan. That said, if you load the chicken tightly, it usually takes longer to bake and the tops may have a harder time browning. I can't be sure of the temp/time without some testing. If I were to do it, I'd just monitor for doneness with an instant thermometer and or a BBQ thermometer and crisp up the top under broiler if needed. Good luck!
Cheryl says
I made this and it was delicious. I used honey instead of maple syrup. And instead of baking them, I cooked them in a cast iron pan which gave me fantastic results. I got a crispy skin with a tender interior.
I also used boneless and skinless thighs and marinated the chicken overnight.
victor says
Enjoy!
KAREN EGGLESTON says
ABSOLUTELY WONDERFUL, DID'NT CHANGE ANYTHING, EXCEPT OVEN TEMP TO 425.
LOOKING FORWARD TO EXPLORING YOUR RECIPES .
victor says
Enjoy!
John Rhoe says
I used to use a similar marinade using good seasons Italian dressing mix and pretty much all else the same, but now I’m switching.
Dis Is Da BOMB!!!!
victor says
Enjoy!
M says
So I added straw stick carrots... zucchini.,.and some sweet onion last 30 minutes to marinate. Cooked all together and served sauce over jasmine rice. WOW....great find! And I love 1 dish prep ahead anything.
victor says
Enjoy!
Ms says
Do you think this recipe would work well grilled instead of baked?
victor says
Yes. Many of my readers have done it. Search the comments for their feedback. Enjoy!
Ririn Budhiana says
Can I grilled it instead of baking them?
victor says
Yes. Many of my readers have grilled it.
Bobby says
Excellent Asian Flvors, I added Frank's red hot buffalo wings in the sauce. I LOVE my chicken SPICY!
victor says
I love my food spicy too. Enjoy!
Claudia says
I made it and it came out fabulous! I had skinless thighs but they came out great nonetheless.
victor says
Glad to hear it. Enjoy!
Jenny says
Have you tried the recipe on baby back pork ribs?
victor says
No, but it sounds like a great idea.
John Rhoe says
I will have to try some, And I will try some Sweet an Sour sauce as a finishing glaze.
I think I will hit BINGO!!!
Tricia says
Hi, what would the equivalent of 6 cloves of garlic minced, or just using minced garlic how much would that be
victor says
A teaspoon per clove, I would say.
Colleen says
1/2 teaspoon of minced garlic equals 1 clove.
Nelly says
Love this recipe! So easy and delicious. I added ginger and used spicy chili crisp in place of Worcester for the umami. Sides of rice and Asian broccoli and voila! The family thinks I worked really hard!!
victor says
Happy to hear that, Nelly. Enjoy!
Bob says
I can't believe how easy this is. I've been cooking chicken my whole life and never got this kind of reaction. "This is the best." "I've never had chicken this good" "How did you do this?" Thanks for the tips. You brought me to a different level. ...Bob
victor says
Happy to hear it, Bob. Enjoy! Try my other recipe, plenty of good ones here on my blog. Also check out my Taste of Artisan blog.
Daisy says
If I don’t have lemon what else can replace it?
victor says
You want some acidity in this marinade, so I wouldn't omit it. If you have citric or tartaric acid, you can use that. Perhaps apple cider or wine vinegar, but I've never tried those and don't know how they will change the flavor.
Susan says
I ran out of kosher salt is sea salt , himilayan or regular salt ok?
victor says
Yes, any will work. You may want to reduce the amount by 1/4 if using fine table salt.
Susan says
Thankyou. They came out fantastic
victor says
You are very welcome, Susan. Enjoy!
Stéphane says
If you have not tried this one, it is certainly worth doing. Author/recipe créatif, hit it out of the park with this one. ⭐⭐⭐⭐⭐
victor says
Thank you for the kind words, Stéphane. Happy cooking!
Rachel says
Fantastic Recipe
victor says
Glad you liked it. Enjoy!
Diana says
I've made this recipe countless times,and even given it out to all my girls ,and they make it as well, we all like this very much!
victor says
Happy to hear it, Diana. Enjoy!
Jane says
I made this. It was really easy. I felt, for my taste, it was a little heavy on garlic. I will make this again but I will decrease garlic to 3 or 4 cloves. 6 was a touch too much for me even though I like garlic.
victor says
We love garlic so we love it as is but good tip for those who like it lighter on garlic. ENjoy!
Susan says
The best - absolute BEST marinade ever. I am making this today for the second time. I used roasted sesame oil since that was all I had, and this will be the only marinade I ever use again. Nothing is needed on the chicken once it has cooked. Cannot thank you enough for this amazing recipe. It is perfect.
victor says
You are very welcome. Enjoy!
John says
Never left a review for a recipe but chicken can be challenging to make delicious but this recipe will have everyone asking for seconds and for the recipe too. Delicious and found it was better with organic chicken and prepping mid morning to grill at 6:30 yielded fantastic results- so yes I grilled them. Flip them every 4-5 minutes to prevent over charring. Considering a separate ziplock with marinade and vegetables all on the grill as it seems like it would be delicious too! Thank you for this wonderful!!!
victor says
Thank you for the kind words, John. I am glad that you enjoyed my recipe. Be sure to check out my other recipes, here on my Taste of Artisan website. Happy cooking!
Naomi says
So so good! I really enjoy Asian inspired cuisine and since I found this recipe it has been my go to marinade for chicken thighs. The only thing I change is sometimes I’ll add one or all of the following: fresh ginger, chilli flakes, liquid smoke.
victor says
Happy to hear it, Naomi. Glad you liked it.
Dona says
Excellent recipe! The first time I followed it exactly and it was good, but a little sweet for me & the mister. Second time I added a tablespoon of gochujang paste & made sure it was dissolved before I added the chicken. Sweet and heat, is there anything better?
victor says
Sounds interesting, I will try it.
Chef Kalyssa says
Replaced the salt with 2 tablespoons of miso, and 1/4 cup of brown sugar added more flavor/depth and made the sauce more sticky.
Fantastic Recipe.
Lindsay says
I have used this recipe so many times, I'm ALMOST at the point where I have it memorized. It's sooo good. Thank you, Victor!
victor says
You are welcome. Lilndsay. Glad you liked it. Thank you for the kind words. Happy cooking!
Zaira says
What if you don’t have sesame oil?
victor says
Olive oil will work but won't give you that flavor.
BooRay says
Made the recipe exactly as shown, IMO just the right amount for 3 thighs. Got them indirect on my Weber using a Vortex, lump charcoal and apple wood. This is burning a little hotter, 450F, probably won't as long as a conventional oven. But it is looking great! Thanks!
victor says
Thanks for the feedback. Enjoy!
jack says
Absolutely one of the BEST recipes ! My son told me (its a keeper ) the rest of us agree . Your recipe is so good some one renamed it (killer crack chicken) to take credit , Thanks you, Victor
victor says
You are very welcome, Jack. Enjoy!
Debbie B says
Oh my gosh! We love this so much I’m going to try it on other meats as well
Julie says
Simply delicious
Jennifer says
Made this tonight for dinner and it was amazing! I had it marinating overnight. I removed the skin from the thighs because we are not big fans of the skin. I will definitely make this again. Simple recipe with everything I had on hand. Thank you for this recipe!
victor says
You are welcome. Enjoy!
Helen a says
Hi, thank you so much for this absolutely delicious recipe!! I’m visiting my granddaughter in California, we’re both on keto And always looking for new recipes. I made a mashed cauliflower with it and a salad, the chicken was out of this world. I got up early and let it marinated all day. The gravy is so good over the cauliflower mash. Thanks so much!! I can’t wait to try your other recipes now.
Helen
victor says
You are very welcome. Enjoy!
Kristen says
Can these be grilled?
victor says
Yes. Search the comments, some of my readers have done it with success. Enjoy!
BL says
This is amazing! I used boneless and skinless thighs to be a tad more healthy. I also cooked it on my grill. But the marinade… AMAZING!!!!
victor says
Enjoy!
James ormrod says
Done exactly as you said and was simple and absolutely gorgeous.
Anyone of any ability can cook with these instructions.
Nicole says
I am a terrible cook but I finally made something both me and husband can enjoy, he was just as surprised as I was by how great this tasted after just an hour of marinating. Will definitely be making again. Thankyou!!
victor says
You are very welcome, enjoy!
Feeroza says
Much gratitude for the recipe. Turned out a-ma-zing! Used 4 thighs and 4 legs and doubled up on the marinade (prefer more sauce). Marinated overnight. After cooking in oven I poured sauce in small pot, cooked on medium heat and added cornstarch slurry to thicken it. Then served chicken and sauce (thick gravy) on bed of fragrant white rice. The sauce with the rice was a treat on it's own! Definitely my go-to chicken marinade! Thank you!
victor says
You are very welcome. Enjoy!
Rita says
Can I freeze before baking?
victor says
Yes, you. Someone commented on that in the comments below, they had excellent results.
Ethel says
My favorite chicken thigh recipe! My family loves it!
Judy says
Great marinade, mine is very similar with orange juice.
Kate says
Amazing! I will surely be making it again soon! I added parsley and red pepper flakes & subbed 1 tsp of the salt for kinders lemon pepper seasoning, marinated 20 hours. Super easy yummy juicy and well received by my 3 kiddos. Thanks for sharing!!
victor says
You are very welcome. Enjoy!
Kristian says
Delicious. Came out great even after freezing and defrosting before baking. I used boneless Skinless Chicken Thighs and adjusted the bake time. Will definitely make again.
Nik Petro says
Do you still cook these to 165F internal, or do you take them up to 180-185F now, as you've explained you like for dark meat in other recipes?
victor says
165F is the minimum but yes, these days I cook chicken thighs/legs to about 185F. I like them way more that way.
Natalie says
Could you do this in an air fryer or will it not come out moist?
victor says
I've cooked bone-in, skin-on chicken thighs in my air fryer, they come out perfect. I have the recipe for those on my blog.
Jennifer Hollowell says
I've made this 3 times in as many weeks. It's simply fantastic. Served with white rice and steamed broccoli, it's an easy and delicious dinner
I thank you, my family thanks you.
victor says
You are very welcome, Jennifer. Enjoy!
Jacqueline says
That sounds Delicious 😋 I'm stealing your idea of rice & Broccoli;) Thanks!👍🏾
Jennifer Hollowell says
Discovered this last week and made it again last night. Don't like/have Sesame oil so added 1 T of canola oil and this is just fantastic. Used b/s thighs and it came out great. Simply wonderful with white rice and steamed broccoli. Thank you very much.
Jennifer Hollowell says
Absolutely wonderful. Marinated for an hour and had plenty of flavor......used b/s chicken thighs so no nice browned skin....turned them over midway and needed more time to cook. But tasted wonderful...this recipe is going into the repeat often box.
Served it with white rice and frozen broccoli, steamed. The broccoli didn't come out great but it didn't matter when scooped up in the same mouthful as the chicken, sauce, and rice.
Thank you.
victor says
You are very welcome. Enjoy!
Nodo says
2nd time making this. Excellent. I slowed the cooking process a tad, 350 for an hour. Great flavor.
Tory says
Victor, this chicken recipe was incredible! I've tried a few of your recipes, all of which have been delicious and bookmarked. Thank you so much for sharing!
victor says
You are very welcome. Enjoy!
Jodi says
Well done!! Loved this ❤
Susan Allen says
Can I use all the marinate for only 4 bone in chicken thighs?
victor says
Yes, that will work.
Diana says
Fantastic! I made the recipe for 2 so I cut the ingredients in half.
Jen says
I just made this and it’s delicious. I followed the recipe choosing to use honey and lime juice (instead of maple syrup and lemon juice). Serving it with a little cilantro-lime rice and black beans. (using for meal prep !) thanks for a tasty, easy recipe !
Katie B says
Absolutely amazing!!!! 🙌🙌🙌 Will be using again, thank you so much! ❤️
ari says
Totally amazing! I will cook again next week!!
Leo says
Simplemente deliciosa!!!!
Alfie says
This is the best baked chicken recipe, period. We just love it.
L. Carter says
I decided to give this dish a try last night and my family loved it!!! I was nervous about the Worcestershire sauce but the flavors married perfectly. My only critique is that you didn't warn us that this recipe could become addictive because I think I could have this just about every week!
Danny says
I'm going to try this on the BBQ.just marinating now.
victor says
Good luck! Enjoy!
Dale says
This was awesome! Leftovers, even better. I will make again for sure.
Linda says
Followed the recipe exactly , was not impressed… thought it was lacking flavor .
Jon says
Your tastebuds must be completed dead or you didn’t marinate long enough
Alexis says
Hi, Can I use a Turkey Tenderloin for this recipe instead of chicken?
Thanks
victor says
It will dry out white meat, unlike dark meat... if you still want to try, do everything the same but bake at 325F and cook to 160F then rest for 10 min.
Julia says
Silly question but will this turn out if I don't use sesame oil. I don't have it unfortunately
victor says
Just use regular oil. It will be fine but without that sesame flavor.
Veronica Bradford says
I am anxious to try this recipe. Do you think that I could add cabbage steaks (cabbage cut into 1 inch round shapes) on the bottom of the chicken while the chicken bakes?
victor says
Veronica, anything is possible but you should expect slightly different results if you do. Cabbage has a ton of water a lot of which will be released during cooking and affecting how the chicken will cook. All that moisture will impact browning. The chicken may take longer to cook as it will be sitting on top of the cabbage steaks. At least that's what I think will happen as I've never tested this. There is no harm in trying, you may discover something new and amazing if you do. Good luck!
Joan says
I did it exactly like the recipe except I used boneless pork chops
Joelle says
Wow this recipe was so easy. I took 8 smaller chicken thighs, boneless and skinless, and marinaded them overnight. Then, I cooked them in an Instant Pot, following their general recipe suggestion on the IP app. Essentially it was the following steps:
1. Sauté the chicken thighs about 4 minutes on each side to brown them (I sautéed them in avocado oil, but you can use a vegetable oil if you need)
2. Put chicken aside on a plate, then add 1/4 of water to deglaze the pot
3. Add the chicken, marinade, and a cup and a half of water to the IP - pressure cook on high for 8 minutes
4. Pull out the chicken thighs and put IP back on sauté function. Mix a tbsp of cornstarch into 1-2 tbsp of water to create a slurry. Once the sauce in the IP is bubbling, add the cornstarch
5. Reduce the sauce in the IP for about 5-7 minutes, depending on what desired thickness you want.
Then you have delicious thighs with an amazing sauce and you didn't waste any ingredients!!! Win win win!
Kay says
OMG this was delicious!!! I did it with boneless skinless chicken thighs and sub'd the olive oil with avocado oil but WOW OH WOW ... my son loved it too and said "mom this is a keeper!". Thank you 🙏🙏🙏
victor says
You are very welcome. Enjoy!
Isaiah says
is the honey a substitute for the maple syrup referenced in the intro? may try maple next time, got the version as written in the oven now!
victor says
Yes, you can use either.
TJ says
This recipe is dank, I added 1/2 diced onion and diced jalapeño. Threw them on the grill browned over direct heat, and finished on indirect, fantastic.
Jennie says
This is a great recipe, and can be tweaked to what your family prefers. Like others, we boiled the cooking liquid up at the end and served it on the side. I think the comments about marinades not being safe to serve arise from confusion between cooked and uncooked 'sauces'. You can serve any marinade if it is thoroughly cooked through. I think the idea about cooking potatoes in the sauce as well is a good one, and we will try that next time. Nice to see bone in thighs being used rather than the ubiquitous breasts, which so often can be dry.
Chanté says
Any recommendations of sides to cook with the chicken?
victor says
Mashed potatoes, jasmine rice, wild or brown rice, quinoa, buckwheat, roasted vegetables... like all of these. I've also made pulled chicken sandwiches with these chicken thighs, outstanding. Oh, add spaghetti or linguine to the list, very good.
Mary says
What would you do to the spaghetti if you are serving it as a side?
victor says
Sorry, I don't understand the question.
Kitk says
I would cook and drain pasta. While pasta is cooking sauté some garlic in a little butter. Once pasta is done cooking toss with garlic butter and a squeeze of fresh lemon. Add some fresh parsley and toss. Delicious!
JULIA REGER says
Hi Victor!
I can't even tell you how many times I have used this recipe!!! It is my absolute favorite and I served it to my whole family already. Making it again today 😁
Julia
victor says
Good to hear it, Julia. Thank you for the kind words. Enjoy!
Mark says
About to make this a 2nd time. Wow! And you have a pork marinade? Heavens to Murgatroyd ...
victor says
Good to hear it, Mark. Yeah, this pork marinade is fantastic. Love it.
Felipe says
I followed your instructions and the results were great. And yes ,two minutes under the broiler gave me a nice 👍crispy finish. Simple quick and DELICIOUS.
victor says
Awesome! Enjoy!
Tricia says
Very easy to throw together and quite tasty. I added some grated ginger to the marinade. Served with jasmine rice. Delish!
Julie says
Is this recipe real sweet?
victor says
Not really. There is sweetness but it's well-balanced.
Rebecca says
I've used this marinade multiple times and it has become a family favorite!
Ken says
Realized I didn’t marinate the chicken thighs late at night and I really wanted to marinate overnight. Was out of soy, honey and citrus for the marinade. Substituted yakitori and ponzu sauces. Cut back a bit on the honey. The original recipe sounds awesome. Fingers crossed!
victor says
Good luck. Hope it turns out great.
Danny says
Can I sub the Soy Sauce with Coconut Aminos?
victor says
Sorry, can't help you with that.
Kirk says
Yes
Ryan says
I assure you, it's possible. I use coconut aminos in place of soy all the time, even with sushi.
Mason says
Hello, just a question, would you be able to throw small potatoes in the marinade as well while the chicken cooks? Is that safe to do so
victor says
Mason, yes you can. I've received many questions about using the marinade and whether it was safe. It's perfectly safe to use the marinade as long as you cook it, and anything that was in the marinade, the chicken, the potatoes that you want to add, will be perfectly safe to eat after cooking. The only time re-using the marinade after you marinated chicken in it wouldn't be safe is when you take it and use it uncooked - say in a dipping sauce. The marinade and anything that you add to it will be safe to eat as long as you cook it to 165F or higher.
Jenifer says
Do you think it would work just as well with boneless skinless chicken thighs?
victor says
Yes, it would. If you search the comments you find several references on that.
Karen says
I was always under the impression you should not use the marinade once the chicken was done marinating. You should discard it.
victor says
Why not? The marinade should not be used raw (like dips or dressings) because it may have pathogenic bacteria after being in contact with raw chicken but if you cook it with the meat, it's absolutely fine to use.
Alex says
I'm concerned for all these people and their logic when it comes to chicken. Of course you can eat a cooked 'marinade'. If you couldn't, you wouldn't be able to eat the cooked chicken at all.
Technically it's not a marinade anymore when cooked, it's a glaze.
Anything that touched raw chicken and is not cooked is unsafe to eat.
Anything that is cooked with the chicken (or separately) to a safe internal temperature, which in this case is 165F for thighs, is safe to eat.
It's also worth noting that the chicken thighs do not need to be pulled out at 165F internal temperature as carry over cooking will increase the internal temp between 5F and 15F, so you could take out your chicken at 160F, cover with aluminium foil and leave it be for 5-10mins and it will cook to a safe temperature, meaning 165F.
Always double check your thermometer to make sure that is the case. This happens because the outside of the meat is the hottest part when cooking, and the residual high temperature moves toward the center of the meat when resting.
victor says
To take it one step further, even 165F is somewhat arbitrary. Cooking to 165F means destroying all harmful bacteria in an instant. The same can be accomplished when cooked to 163F. It looks like USDA picked a nice round number. But destroying all harmful bacteria is not just a function of temperature but also time. For example, it's perfectly safe to eat chicken cooked to 155F IF it stays at that temperature for 55 seconds - https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf - page 37. That's why cooking chicken sous vide at 145-148F makes it perfectly safe to eat. That said, I like cooking my chicken things to 185F, I just like the texture better when cooked to that temp. Chicken breasts - that's a different story.
Harry says
Can this be cooked in the slow cooker like this
victor says
Yes, you can just drop the chicken with all of the marinade straight in the slow cooker and cook like that. Six hours on low and it will be great. I would brown them first to get some more color going, and some more flavor, but that's not absolutely required.
Stacey says
I made let them marinade over night and omg me and my partner LOVED it! Will always make this. Need more chicken marinade recipes please
victor says
Glad to hear it. Stacey, have you tried my Mojo chicken marinade? Mojo chicken is the bomb!
Amy Harvey says
Would this work in a crockpot?
victor says
Yes, please see my comment below.
Paula says
Can you make it in the crockpot? I hope so. I have it in the crockpot now.
victor says
Yes, you can cook it in the crockpot but I would brown the skin first to give the chicken some color, similar to what I do in my Rustick Slowcooker Chicken recipe. Six hours on low and you have some amazing finger-licking chicken for dinner.
Franky says
Does the marinade manage to flavour the chicken with the skin on? I always feel the skin is a barrier? ( although I do like crispy chicken skin)
victor says
Yes, it does.
Lindsay says
Do you think this recipe would work with portobello mushrooms? We LOVE it with chicken and I thought I might try to expand it.
victor says
I like the idea but have no clue as how well it will work. Let me know if you try.
Catherine Low says
Do you have any idea how long these would take to cook on the BBQ?
victor says
Depends on the grill temperature, direct or indirect heat, covered or uncovered... anywhere from 15 to 30 minutes I would say.
Christind says
My husband isn’t a chicken eater. Could I use pork chops?
victor says
You sure can or use my pork chop marinade.
Glenys says
Is it 1 TBSL sesame oil it 1 TBLS TOASTED sesame oil?
victor says
Toasted. I believ all sesame oil typically sold at grocery stores is toasted.
Julia says
Killer chicken is perfect. Next time I will use a tad less soy sauce but will keep everything the same. Marinated it for 12 hours and will do the same next time. For our leftovers, the fat was skimmed off and a little cornstarch to thicken it made a nice Asian sauce to which I added cooked veggies, some leftover rice and chicken. Loved it.
Anna says
I dont hv an oven & i dont deep fry. What can i do?
victor says
Air fry them.
Christine Mc says
I made this tonight in my Air Fryer!!! Totally Killer for sure🙌🏼 I used skinless thighs. Then cooked at 380 for about 25 minutes, turning half way through. Even though they were skinless they still came out crispy!! Maybe because I didn’t trim them (I normally do). So yummy!! I will definitely make these again, next time skin on!! Thank you!!
victor says
You are very welcome!
Chanté says
²
Glen says
Absolutely delicious. Served with mixed salad and new potatoes.
Paige says
Great, thank you so much! I cooked this for my hosts in Morocco and everyone loved it.. even the locals 🙂
victor says
Fantastic! Happy to hear that.
Paige says
Love this recipe! I’m wanting to cook the chicken on the grill this time around. It’s too hot in CA to be using the oven with no a/c 😅 do you have any cooking recommendations for the grill? Temperature/time.
Thank you!
Paige
victor says
Hi Paige, glad to hear it. You want the temperature of the grill to be medium and you will need to flip the chicken frequently as the sweet sauce is prone to burning. You may even grill over indirect heat. Time-wise, skinless boneless take about 15-20 minutes to cook through, depending on the temperature of the grill. Seach the comments for 'grill', you may find some more tips.
C.L Pierce says
Made this for dinner the other night using boneless, skinless thighs marinated for about 8 hours. Thought for sure I made enough for leftovers but when I went to do the dishes, there was only one lonely thigh left in the pan. Everyone gave it a thumbs up and I'll be making it again for our first inside company this Saturday night. Thanks for the recipe!
victor says
You are very welcome.
TCJ says
I used this as a starting point and added 1 large Fresno chili, thinly sliced, and some minced ginger. After marinating the chicken, while the thighs were in the oven, I reduced the remaining marinade with some brown sugar to make a BBQ sauce. I cooked the thighs to 135F in the oven then finished them on the grill, mopping them with the BBQ sauce, until done. Let's just say we're making them again real soon!
Thanks for the inspiration.
Sarah says
I switched it up a little. I did 2 TSB olive oil and 1 TSB Peanut oil and Sesame. Added a TSB of minced ginger. Final changed was only 3 TSB of honey and added TSB of pomegranate molasses. The marinade tasted good before I put the chicken in it. I’ll let you know how it turns out.
Thank you for the recipe.
Sarah O.
victor says
You are very welcome.
Lindsay says
We absolutely LOVED this. I’ve been cooking a lot recently and my husband asked me toda, “What was that thing you made a few weeks ago? We both loved it and ate it so fast.” Neither of us could think of it. I tried listing off everything I had cooked the last month and nothing rang a bell. I decided to look up my search history on my phone and said this recipe and my husband immediately goes, “YES! YES! That was it!!! Make it again this weekend!!” So, thanks for my new favorite chicken recipe! We were curious if we made enough for an entire chicken? Marinated it and all. Any thoughts, advice or experience with that? Thank you again!
victor says
Lindsay, you are very welcome. I am not sure I understand your question. Are you asking if there is enough marinade there for an entire chicken? I'd say yes. Just butcher it into smaller pieces before marinating.
Lindsay says
Haha! No no. I meant if we made enough for a WHOLE chicken. Like thawed a frozen chicken and marinated it in that. More so wondering if you think it would taste good? Like a roto chicken, but we would be making our own 🙂
victor says
😉 I see. It depends. If butterfly it, there may be enough marinade, if not, I'd double or even triple. You may get away with just one recipe or two if vacuum sealing it, the marinade will spread out evenly. I haven't done a whole chicken with this marinade but I've a whole and half turned breast roasted in the oven and it turned out phenomenal. Very juicy... I pulled at 160F. If you plan on cooking over open fire, this marinade may be a little too sweet and may burn considering it will take longer to cook a whole bird. But if you insist, I'd marinate it, then wipe clean with a paper towel and just apply some dry rub and rotisserie... hm... sounds good, I'll try that myself.
Tim Pierse says
I made the marinade for boneless, skinless thighs. The marinade tasted good. Kind of a typical recipe. I did cut way back on the garlic as the soy sauce, sesame oil etc has such a strong flavor already. I did not add additional salt. I am marinating for several hours and will have this evening. I am sure it will be tasty. I wonder if it would also be good adding some crushed red pepper or Sriracha sauce for more of a hot/sweet Thai style marinade
victor says
Hi Tim, adding some heat to this recipe wouldn't hurt. I like spicy food so I always add things like cayenne, hot pepper flakes, hot chili sauce and similar. I try to keep it simple and not introduce strong flavors. Not sure about adding sriracha but it could work well.
Dave Henning says
"Killer" is not overstatement. These were amazing. I did them on the grill and they were perfect.
JoAnn Sanchez says
Everyone in my fam loved the chicken. I am definitely going to keep this recipe.
Elly says
Do u absolutely need peanut oil or can I use another oil?
Brenda Duff says
Easy and very tasty! Did it in the oven but will try the bbq next time!
Hans says
Apart from the annoying chore of having to convert from the obsolete imperial system, this recipe is very good. I like the sesame oil, and instead of lemon or lime I used a kalamansi lime, excellent.
Linda Waters says
The killer marinade chicken thighs recipe looks amazing and simple, a must try for me! I will let you know how it goes.....
Lori says
I made this recipe for dinner tonight as stated. My dinner guests raved about it. I marinated it about 8 hours and it was very flavorful. I'll be making this again for sure!
Kelly Jesch says
This was a delicious alternative to my old soddy thigh recipe. House smells wonderful! Can’t wait!
Meko says
This was delicious! We had to sub the soy for coconut amino so I added a touch more salt too, but it cooked up fantastic! Oh, I almost forgot, I did chop up some ginger as well for the marinade.
Sky says
Made this in my air fryer..... I'll be making this again!
Chrissy says
Delicious. My husband and daughter loved it and kept asking me what was that secret recipe. It did live up to its name killer chicken.
Pam says
This looks great. I wonder how it would do in the instant pot.
victor says
It will do just fine, I've tried it. I did sear the chicken before steam-cooking. Delicious.
JBH says
This recipe is excellent and tasty. 2nd time I used with chicken breast.
Meredith says
This marinade was outstanding. My whole family loved it, so it will become a regular part of my dinner rotation. Thanks for sharing it!
victor says
You are very welcome.
Jenna says
What about cooking them in a crockpot? I’m going to be gone most of the day and I’d like to time it for when I’ll be home.
victor says
Hi Jenna, 5-6 hours on low will give you very good results. You may need to increase the amount of the marinade depending on the size of your crockpot. Use this slow cooker chicken thigh recipe as a reference, it works well for me.
Helen Vasquez says
Victor, I want to make this awesome recipe for my husband's birthday. Where or who do I make the mojo sauce> I have a week to get this recipe. thank you.
victor says
Helen, here is the recipe for the mojo sauce - my favorite. We love it.
Laura K Bates says
Loved it! Used the leftover chicken with rice for an Asian dish.
Cindy says
Meh, not the best I've had. The sesame oil flavor over took the chicken, even tho it was just a tablespoon. Didn't really taste the other ingredients. I probably won't be making this again. Very disappointed ☹️.
victor says
Sorry to hear that. As they say, tastes differ. I love this recipe.
Kate says
I've just put this recipe together for 15 chicken thighs so I doubled the quantity of marinade but only put 6 table spoons of honey so I'm hoping it comes out alright!
victor says
Should be fine I think.
Jason says
I was out of Sesame Oil - and went with the rest. Smells delicious. Still marinating. Interested in the taste....
Charleen Rinehart says
How far in advance can the marinade be made? I already make honey-garlic chicken but will try this recipe when camping! One jar of marinade would be better than taking up lots of space for multiple bottles of ingredients!
victor says
I'd say a few days easily.
Ellen says
This is definitely yummy and family loves it!
Ian says
Umm, what happened to the maple syrup?
victor says
Meaning?
Chelsea says
You mention the taste of maple syrup in the intro, but have honey listed in list of ingredients, followed with “(or maple syrup)”. I was wondering that as well until I checked back to see what items could be subbed 🙂
Sheri says
Meaning, in your description, it mentions maple syrup. I assume you used that first but switched to honey? Either way, this has become our favorite dish for fourth of July celebrations! Everyone loves it! ❤️
victor says
Either works, I like both in this recipe.
Jason says
In the recipe it says you can use maple syrup or honey........
Heather says
Yes, I saw that in the description, but totally forgot I read that. It is not included in the actual recipe. My thighs are marinating now....hoping the maple syrup isn't necessary.
Nancy says
Could this recipe be cooked in an air fryer❓
If so, at what temperature and for how long❓
victor says
Yes, you could but I suggest you drop the amount of honey/maple syrup. I like this recipe for air frying chicken thighs, it's very similar.
Vicky says
I just put this in the oven! Just one question that maybe I should’ve asked before putting it in oven....I have BONELESS and SKINLESS thighs. Same cook time?
victor says
Hi Vicky, sorry for the delay with my response. Boneless and skinless will cook a little less time, but with dark chicken meat it's very hard to over-cook it like you could a chicken breast. Just pull at around 185F or even 195F... it will still be delicous. How did they turn out?
Rose says
Victor what do you server It with for sides? 😁
victor says
Rose, I don't have a favorite side dish for this chicken but most of the time I serve it with white rice (jasmine), mashed potatoes or roasted vegetables. I also like to serve it with quinoa, wild or brown rice. Tried couscous a few times and it was great. Oh, love it with Italian pasta like pappardelle or fettuchine too. Lots of great options.
Taylor says
This is my go-to chicken thigh marinade! I will let it marinate for 2 days and then cook various ways and it is always very tender and flavorful. The honey or maple syrup gives the chicken a nice crispiness. Sometimes I season the chicken with other spices like Adobo or Cayanne red pepper before cooking just for some extra flavor.
Alexandria H says
Can make this with boneless skinless? if so, does that change the baking at all?
victor says
I think someone commented recently about using skinless and it turned out great.
Y says
Made this with three thighs and really found it to be delicious! Quick and easy with ingredients I had on hand.
Ellyn. Robbins says
Can i use breasts instead? I would use bone in breasts
victor says
You can but make sure to cook them to 160F internal then rest for 5 minutes. I would also bake them at 325F - 350F.
Leah says
So flavorful and moist. Great weeknight dinner. I served with chopped scallions for a punch of freshness. Side of roasted rosemary potatoes and greenbeans. My 12yo daughter had seconds.
Julia says
This marinade has become a staple for our family. Even the kids love it! THANK YOU!
Michael Magbaleta says
Great recipe! Kinda reminds me of a sweeter version of Adobo. Highly recommend marinating overnight as the chicken was so flavorful throughout
victor says
Happy to hear that. Enjoy!
ARACELI LINDSLEY says
This chicken has amazing flavors! it became our favorite, it's so juicy, full of flavor, super tender, and easy to make
Kathy L. says
I only have a microwave oven to cook with. Would this recipe work?
victor says
Kathy, I've never cooked chicken in a microwave so I can't comment on that. However, if you have and know how to do it, you can try cooking this marinated chicken just like any other chicken you would.
Ruby says
I would recommend an Instant pot or an air fryer if you don't have an oven. I haven't used my oven since getting both of these.
Stephanie B says
This really was killer- the best! Will definitely be making this again. And again. And again
EubIe says
Very good mild Asian flavor. I made with 1/4 the garlic and it was still flavorful and everyone liked it!
Carol says
This recipe is fantastic! Will make this again over and over.
sharon hillier says
Sounds Delis!! how would i cut this recipe in half, as hubby doesn't like leftovers.
victor says
You can halve the chicken but keep the same amount of the marinade, or cut both in half. If you cut the marinade in half, bake in a smaller pan or the sauce will dry out very quickly.
VT says
Omg! This is amazing & so easy to make. Served with jasmine rice & broccoli with cheese. Family loved it. Thanks for such a great recipe. 😁
Amna Husain says
Loved tge recipe I didn't have enough honey so added a little brown sugar. Turned out great.
Heidi says
Loved the recipe...marinated overnight and cooked exactly as directed.
We reduced the marinade In a small pan after cooking and made a sauce to pour over...so delicious!!
Susan says
Yum have just found your page 😋🎶
Sandi says
Can I use chicken breast? I’m out of thighs and don’t want to go to store. Thanks 😊
victor says
Yes, you can, but cook at a lower temperature like 325F-350F and pull as soon as it hits 160F.
Peg says
Delicious!!!! I had boneless, skinless thighs and we grilled them..... I did not have any sesame oil but otherwise made as directed. This is the bomb! Thanks for a great recipe.
LAUREN says
Great Recipe! Finger lickin' good.
Stephen Smith says
[email protected] That is some delicious sauce. Thought I was eating in some expensive restaurant
Anabel Sevallo says
Although I could only marinate the chicken for half an hour, it turned out delicious. I reduce d the salt because I did not have low salt soya sauce. I had left over rice so I mixed with some sautee mushrooms, snow peas, carrots and onions. I'll keep it for any occasion. Thanks!!
Doug says
I let the chicken marinate for 6 hours then put it on my charcoal grill it was better than I hoped for and will definitely use it again.
pete smith says
Outstanding
Greg Hill says
Victor, its even better when you grill them!! Over the top when grilled!! Omgoodness! Keep basting them for thee most perfect crunchy skin!!
victor says
Hi Greg, glad to hear that. Try my grilled pork chop marinade, I have no doubt that you will love it too.
Kathryn says
Perfect marinade. It is our new family favorite.
Nancy Reich says
Easy & delicious
Mary Jean says
Would sesame seeds work with this? Also, does the sauce /glaze get 'sticky'?
victor says
The sauce is not sticky and sesame seeds are a good addition in this recipe.
Dorthy Dorinirl says
Awesome 🙂
Evelyn says
I agree they are aptly named. Deliciousness!!!!!!! Moist, full of flavor and the marinade makes a nice sauce for potatoes, noodles or rice. Thanks for sharing the recipe. 🤗
Amor says
Im not a kitchen savy but i tried this once and I fell in love with the taste, now I'll cook it again for my friend's b-day. Would it be good to serve this with bell peppers and fried potatoes?
victor says
I've tried many sides with this chicken from rice to potatoes, roasted vegetables, and sauteed veggies. All worked great. I guess it depends on what you are in the mood for. Potatoes go very well with this chicken. Bell peppers sound like a great choice too.
Carole says
Enjoyed this. Usually have all ingredients on hand which makes it a definite keeper!
Marshall Copkney says
I'VE BAKED&ROASTED CHICKEN MANY TIMES USING DIFFERENT RECIPES. I'M ANXIOUS TO TRY THIS ONE
Natasha says
This marinade was delish! I use a stove top grill with it still came out good but did burn a little. I will try to bake it next time. Keeping this marinade to try with othe things
Tamlin says
I didn’t know homemade chicken could be this good!!
Wanda says
Thank you for the recipe. Could I grill chicken instead of backing?
victor says
You are very welcome. Yes, you can grill them, many people tried that and reported good results, you may want to search the comments.
Melissa says
My whole family loved this recipe!
Jennifer says
I’ve made this marinade probably 7-8 times with chicken over the last year and it is amazing! My whole family loves it. I have tried it with salmon also it was really good!
Mimi says
WOW! We love this chicken. Served with mashed cauliflower and spooned the sauce over it. So delish!!
Kathryn says
I made this for dinner tonight . I was disappointed. Chicken did not get brown and the marinade didn’t get thick or sticky . The liquid was thin . Not
Much of a taste to it . Oh well .
Robin says
Like the recipe states, you might try finishing them off under the broiler just enough to crisp up the skin? To save your pan, put them on a cookie sheet lined with foil. Watch closely
Ariele says
I LOVE this marinade. It has become a staple in my house and I make it at least every couple of weeks.
Nicole says
Made this tonight! Left marinating in fridge for about 6 hours. Baked in a convection oven for 20 minutes. DELICIOUS!! Highly recommend.
Sharon Shippy says
Your marinade for chicken thighs instead of oven can you grill? Will it burn due to the honey or maple syrup?
victor says
Hi Sharon, a number of people tried grilling this recipe with great results. Search the comments, you will find some useful info there.
Delores says
Tried this marinade,and I love it! I will definitely be making this again.
CStahl says
Wondering how sweet this is?
victor says
It has a balanced taste, with some sweetness but nothing that I would call sweet.
kristen says
This was one of the best marinades I have ever had! Fantastic! Delicious!!!!
William Randy Brown says
I've now made this twice for my family and they loved it! real easy even for a clumsy Dad.
My question is can Marinade and put directly into freezer and if yes for how long? Thank you and your recipe was delicious
Randy Brown
Marcia says
Loved it! Grilled the thighs, and they were the best I ever had. Saved some marinade to baste them, but didn't need to.
Tricia says
Have you ever made it with Chicken legs?
victor says
Yes, I have... check out this chicken drumstick recipe. You can use legs as well.
Sonya says
So it’s ok to bake the chicken in that marinate it’s been sitting in for a few hours in the fridge straight to your oven? Is that harmful with bacteria? I’m sorry if it’s a dumb question. I heard that you should not bake in that same marinate for it could get you sick. I want to try this recipe tonight for dinner and I read it’s all the rage. Please help ASAP thank you for your help n time.
victor says
Sonya, it's perfectly safe. Think of the marinade as your raw chicken. Just like the raw chicken, after coming in contact with one, it may get harmful bacteria. But after cooking to at least 165F, it will be just as safe to eat as the chicken. I think you may be confusing this with the advice of not eating uncooked marinade that was in contact with raw chicken. In that case, yes, it may make you sick. But cooked, it will be perfectly fine to eat.
Maxibee says
Thank you for explaining that so well! I actually clicked on your recipe looking for advice about baking in the marinade.
Bgood says
I loved this recipe! Only adjustments I made were to add even more Asian flare to it:
- Replaced the Worcestershire with fish sauce
- Added a healthy squirt of Gochujuang sauce for some spice
- Sprinkled toasted sesame seeds and roasted, crushed peanuts over the top
It was DIVINE! Definitely a keeper 🙂
Sybinta says
Delicious! I didn't add salt as i used normal soy sauce. So tasty! I basted over my thighs in the frying pan.
Nancy D says
Easy recipe and very delicious! I made this for the first time today and it was awesome. Some of my chicken thighs were huge so I added 10 minutes to the recipe and just pulled out the smaller pieces at about the 30 minute mark. I will definitely be making this again! I did not have the lemon juice so I just omitted it, marinaded overnight, and followed the recipe. Sooooo good! Thank you👍🏼
Abby Levine says
hi there, this chicken recipe sounds so delicious. I’ve had the chicken marinating since yesterday. Because of the pandemic all I could find was chicken thighs that were boneless and skinless. I was wondering if this is something we can cook on the grill. If so how long should we cook it? I don’t have a lot of experience using a grill lol. Thank you . can’t wait for dinner tonight, I’ll let you know how it turns out. Abby
victor says
Hi Abby, would love to hear how it goes. Grilling is a good option, many have tried it with great results. I have a different recipe for boneless, skinless thighs and those are good on the grill too, many tried it. You want the temperature not too hot and flip frequently as the sweet sauce is prone to burning. You may even grill over indirect heat. Time-wise, skinless boneless take about 15-20 minutes to cook through, depending on temperature.
Shirley says
Very tasty! I added your site to my blog for this recipe. This is my 1st recipe that has Worcestershire sauce as I do not know what to do with the bottle as I cook using Asian food and sauce most of the time.
Glendian Robinson says
Hi, I was wondering what would be the cooking time on a slow cooker.
victor says
Six hours on low is my favorite way to slow cook chicken thighs.
Mary says
Great Marinade. Very tasty & easy to make. I left it to marinade about 35 hours due to home renovations. Very delicious! It's a keeper.
Amanda says
Ok so I’m an idiot and did this marinade around 7pm tonight and planned on cooking for dinner tomorrow but I just realized I have to work!! Will they make it till Friday dinner or is that too long?
victor says
It will be totally fine, don't worry about it. Happened to me too.
Cortissa says
Delicious! My hubby put them on the grill and my family loved it!
Larry says
Lovely marinade For a mid week dinner, definite keeper. Made it along side garlic and ginger green beans and roasted baby potatoes. next time I’m gonna get them on the bbq.
Melissa says
This sounds like what my mom used to make! Can’t wait to try it! Has anyone tried this on a Traeger? If so, what temp and how long?
Mike says
Quite tasty! For boneless and skinless chicken thighs (8), in a 9x13 glass dish, 425Fx25 minutes. Flip half-way.
Dianna says
Thanks Mike!
I always buy skinless and boneless thighs and breasts.
I was worried this change would take away from the flavor, but your rating made me feel better!
chris says
can this be cooked in turbo convection oven?
victor says
Sorry, I have no experience with those. Maybe someone else can answer.
Kate says
I️ didn’t have any lemon or lime juice so I️ used rice vinegar as a an acid and it was still excellent!
Laura says
Absolutely delicious! Thank you so much for recipe! Finally a keeper!
Maru says
Very good
Laine says
It was a big hit with the family! Absolutely delicious! Great directions! Will totally make it again! ❤️
Jane Hohman says
Can you make with boneless skinless thighs
victor says
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 says
Made it tonight. So delicious! Thanks for the recipe!!
LGD says
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.
Ttttttt says
Someone else substituted rice vinegar for the lemon juice
Mia says
I usually would say cayenne for some zest as I use it in everything, but this recipe would taste really good with some grated ginger if you’re looking for zest. I loved it as is, but might just have to try some ginger myself next time! Would compliment ingredients and flavor profiles really well.
SenoritaRosa says
I’ve made this countless times as it’s frequently requested in my home so I’ve had the chance to play with it a bit. This recipe is delicious as is, but if you’re looking for that zing - I’ve added 1tbsp of sriracha or Sambal Olek. Both gave fantastic results.
Tanja says
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 says
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 says
You are very welcome!
Dang Thai @ Embeya Grill says
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 says
Wow,What a Great recipe.
Just now made it, very good, The Best
Thanks for sharing.
Fernann says
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 says
Yes, absolutely, I've done it myself and worked great.
Tito says
This was excellent!! Very delicious! Made exactly as stated,came out perfect!
This is a keeper!!
Thank you for a wonderful recipe!
Lauri Reynolds says
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 says
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 says
Is Sugar Free Maple Syrup some kind of oxymoron?
Colto says
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 says
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 says
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 says
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 says
Will make this again. My grandson said the only thing wrong with it was I didn’t make enough. This made my day!
Susan says
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 says
Fabulous recipe!!!!!!
Jan says
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 says
Are there any adjustments if you are using skinless boneless chicken thighs?
victor says
I would do everything the same but bake as in this recipe.
Celeste says
Hi! What do you recommend serving this with? Thanks in advance!
victor says
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 says
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 says
I love this. It's a family favorite
B. Taylor says
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 says
What do you recommend serving on the side of this dish?
victor says
Mashed potatoes or pasta are my favorites.
Lauren Margolin says
Does this have an asian flavor? I'd like to make for Rosh Hashanah because of the honey!
victor says
I'd say Asian definitely comes through.
Lauren Margolin says
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 says
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 says
Has anyone tried this using golden monkfruot in place of the honey to cut carbs? Wondering how it would turn out...
Marie says
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 says
You are very welcome. Thanks for the tip on basting, I will definitely try it.
Me2u says
This was very good. Not sure I will make it again but definitely tasty.
Karen says
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 says
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 says
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 says
Love success stories, thank you for sharing it here.
Marilyn says
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.
Angie S. says
I used bone in thighs and chicken legs but removed the skin. Chicken is marinating now. Didn't have sesame oil so just used another tbls of olive oil. Fingers crossed! Hoping the removal of the skins won't kill the juiciness.
victor says
Let me know how they turn out.
Richard Moore says
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 says
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 says
Delicious! Going to use this marinade again and again! Made it for myself and my husband and he loved it! Thank you
Penelope Domes says
Phenomenal. Thank you!
Alexis Roderick says
Amazing recipe but I would like to fry it up in a pan. Would it be good still?
victor says
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 says
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 says
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 says
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 says
My 6 year old daughter requested seconds and thirds of this chicken. It was so yummy!!
Margo Mills says
I have made many times!
This is a "go to" for our household.
Annie says
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 says
Delicious! Easy and I only marinated for 30 minutes! Definitely my baked chicken marinade from here on out.
Kim Gaymon says
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 says
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 says
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 says
Loved it.
Ashley Judd says
So glad you enjoyed it! I just made it again this past weekend!
Siam says
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 says
Delicious. Served with jasmine rice and veggies stir fried in sesame oil.
*trader joes frozen jasmine rice!!
Candace Rao says
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 says
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 says
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 says
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 says
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 says
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 says
SO good.
Marinated for 8 hours, used maple syrup and forgot the lemon.
Will make again. This time with lemon 🙂
Ester kocht says
Wow!! This recipe sounds amazing! I'm so making it tomorrow for my guests. Thank you so much for sharing!
victor says
You are very welcome. Hope you and your guests enjoy it.
Margo Argo says
They will! Mine did 🙂
Cindy says
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 says
Thanks for the awesome recipe! I liked it!
Cyndi says
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 says
Delicious- added to my Family Favorites pins. Added Brussels Sprouts & baby Carrots- they were so good in marinade!!
Kayla says
What a lovely chicken marinade recipe. I now use it to make chicken breasts and drumsticks too.
Angelia Moss says
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 says
This is a lovely recipe, thank you for sharing it with us. Have a wonderful day!
Sly says
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 says
Thank you for your feedback. I love you idea to use the marinade in a soup.
Dana says
These chicken thighs were outstanding! The marinade is really killer! Will be making more soon.
Bernie says
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 says
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 says
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 says
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 says
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 says
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 says
You are very welcome!
Gary R says
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 says
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 says
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 says
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 says
I followed instructions to the letter. It was absolutely delicious. Would not change a thing. I served the chicken with rice and broccoli.
Mary says
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 says
Glad to hear that!
Chan says
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 says
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 says
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 says
Do I need to half the recipe if I use 4 thighs instead of 8?
victor says
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 says
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 says
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 says
I want to cook these in a slow cooker. How long would it take on slow? I’d brown them first.
susan says
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 says
Just made these last night and the fam loved them! Definitely going to make these again.... delicious! Thanks for the recipe 😀
victor says
You are very welcome.
Suh says
DELICIOUS!
Jacki T. says
This recipe is so fantastic. I'm going to check your other recipes too.
Alice King says
My husband made this for me tonight!! nothing changed , nothing added.. it was awesome.
victor says
Jody says
Thumbs up to the recipe!
Lisa says
Can this be made in a pressure cooker? How long would you suggest?
victor says
No doubt it can be but I have never tested this chicken in a pressure cooker. Perhaps someone who has chimes in.
Lisa says
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 says
Glad to hear it, Lisa! Thanks for the feedback.
Thomas Meister says
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 says
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 says
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 says
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 says
A day or two should be fine, just make sure to refrigerate it.
Karen M. says
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 says
Thank you so much for ensuring the safe temperature of 165F 🙂
Kim says
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 says
You are very welcome!
Chris says
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 says
Thanks Chris. Glad you liked it.
Rachel P. says
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 says
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 says
That was supposed to be 5 STARS!!!
victor says
Thank you for the feedback, Denise. Glad you enjoyed it.
Kathy says
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 says
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 says
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 says
You are very welcome!
Debbie says
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 says
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 says
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 says
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 says
I have made this with honey, followed the recipe exactly with no problems.
Janel McLaughlin says
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 says
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 says
Amazing recipe!!!
Kay Hirsch says
How long to cook for chicken legs? Tried on wings, was great!!!
victor says
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 says
I have 16 pieces. Should I double the recipe, so I can marinade in one ziploc?
victor says
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 says
I’m out of Soy Sauce, would teriyaki sauce work?
victor says
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 says
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 says
You are very welcome, Larry and thanks for sharing your modifications - I am intrigued and definitely going to try.
Bill says
The pictures looks so delicious! Can't wait to try! ...maybe sprinkle in a little sesame seed for added crunch...hmmm...
Kalila says
Is there any way I can leave out the honey or maple syrup? Or can I use sugar instead?
victor says
The marinade will taste different without sweetness. I would use sugar if honey/maple syrup is not an option.
SUZANNE says
I Have substituted brown sugar for honey. I don’t usually have honey. Works great.
KATHLEEN TEMPLE says
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 says
Glad to hear about your success, Kathleen. Thanks for sharing your experience with this recipe.
KATHLEEN TEMPLE says
i meant to say these on an oven rack......pyrex is iffy........don't want to take the chance of it exploding
victor says
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 says
Can I cook thee on a oven rack???
Jennifer Li says
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 says
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 says
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 says
Could you do thus in crock pot?
victor says
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 says
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 says
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 says
Omg, these were great! Can't wait to try your Chicken Breast Recipe too!
Janie says
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 says
You are very welcome!
Mike says
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 says
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. says
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 says
You are very welcome! Glad you and your family liked it.
Dawn says
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 says
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 says
This chicken recipe is really a killer, so delicious and good looking. Thant for sharing with us.
victor says
Thanks for the feedback, Boyan. Glad you liked it.
Marsha says
Could you use pork chops
victor says
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 says
oops Substitute for worcestershire?
victor says
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 says
Hey Victor, my wife has a seafood allergy is there a substitute you could recommend? thinking a really good baLsamic?
Jaclyn says
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 says
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 says
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 says
made these last night for dinner and they were delicious. We have enough left over for another meal. Great recipe
victor says
Glad to hear it. Thank you for your feedback, Phyllis.
Rachael Binder says
My family went Coo coo over these! I marinated them over night and they are just delicious!
victor says
Totally! The longer you marinate the better. Within the reason, of course. Thanks for the feedback.
Brandon Blackmoor says
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 says
I love adding cayenne to just about everything. Glad to hear you liked the recipes. Thanks for stopping by and leaving feedback.
Rox says
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 says
Thank you for your feedback. Glad to hear you liked my recipe.
Diedra says
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 says
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 says
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 says
This marinade really is killer - so good!
Nicole says
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 says
No harm in marinating in the full amount of marinade, but half would suffice.
Kay says
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 says
Hopefully I can use the killer chicken marinade on the grill
victor says
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 says
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 says
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 says
In the oven now and smells wonderful!!
Kristen Olson says
I only have skinless chicken thighs is that ok?
victor says
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 says
Accidentally added 1 tbs of teriyaki instead of soy sauce. Gonna see how this turns out!
Holly says
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 says
Thank you for your feedback, Holly. Glad you liked the recipe.
Beth Turner says
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 says
You are very welcome! 🙂 Glad you liked it.
Sophie's mom says
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 says
You are very welcome! Glad you liked the recipe.
Thunder says
Can I grill these babies?
victor says
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 says
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 says
I've never cared for chicken thighs all that much, but this recipe has changed my mind about them!!! Thank you:o)
Ginny says
Is this really sweet?
victor says
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 says
Fantastic marinade, we barbequed instead of cooking in the oven and it was a huge hit!
Dagmara says
My kids are very picky eaters but they loved this chicken....thank you 🙂
K Schlabach says
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 says
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 says
Made these last night for dinner - very flavorful and moist! Thanks for the recipe!
joe trevino says
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 says
This recipe is a favourite in our house. Thanks for sharing!
victor says
You are very welcome! Glad your family liked it.
Tammy says
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 says
Meant to rate it,masonry FIVE STARS!
Jan says
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 says
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 says
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 says
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 says
Thank you bunches! I'm very eager to test this out this Thursday!
Nick LaBianco says
Tried this tonight. I liked it a lot. Kudos!
victor says
Thanks for the feedback, Nick. Glad you like the recipe.
Tyler says
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 says
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 says
What should the cook time be for skinless thighs?
victor says
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 says
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 says
Glad to hear it, Yolanda. Never tried it with turkey, but sounds like an awesome idea for a leaner and healthier version.
Karen says
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 says
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 says
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 says
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 says
Used the marinade on boneless skinless thighs and grilled them. Turned out fantastic! Definitely a do-over!!
Ralph says
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 says
Sounds delicious, Ralph. I love Asian flavors, will try your version for sure.
Theresa Gay Connolly says
I did too too. I am using boneless skinless thighs. Hope it works Ok
Merryl Jones says
About to go into oven, Smells awesome already!
Stacey J says
I've made this a few times now and it's delicious, amazing recipe my family love it. I serve it on a bed of lime and Coriander rice and a side of broccoli!! ❤️