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.
Alexis
Hi, Can I use a Turkey Tenderloin for this recipe instead of chicken?
Thanks
victor
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
Silly question but will this turn out if I don’t use sesame oil. I don’t have it unfortunately
victor
Just use regular oil. It will be fine but without that sesame flavor.
Veronica Bradford
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
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
I did it exactly like the recipe except I used boneless pork chops
Joelle
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
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
You are very welcome. Enjoy!
Isaiah
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
Yes, you can use either.
TJ
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
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
Any recommendations of sides to cook with the chicken?
victor
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.
JULIA REGER
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
Good to hear it, Julia. Thank you for the kind words. Enjoy!
Mark
About to make this a 2nd time. Wow! And you have a pork marinade? Heavens to Murgatroyd …
victor
Good to hear it, Mark. Yeah, this pork marinade is fantastic. Love it.
Felipe
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
Awesome! Enjoy!
Tricia
Very easy to throw together and quite tasty. I added some grated ginger to the marinade. Served with jasmine rice. Delish!
Julie
Is this recipe real sweet?
victor
Not really. There is sweetness but it’s well-balanced.
Rebecca
I’ve used this marinade multiple times and it has become a family favorite!
Ken
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
Good luck. Hope it turns out great.
Danny
Can I sub the Soy Sauce with Coconut Aminos?
victor
Sorry, can’t help you with that.
Kirk
Yes
Ryan
I assure you, it’s possible. I use coconut aminos in place of soy all the time, even with sushi.
Mason
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
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
Do you think it would work just as well with boneless skinless chicken thighs?
victor
Yes, it would. If you search the comments you find several references on that.
Karen
I was always under the impression you should not use the marinade once the chicken was done marinating. You should discard it.
victor
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
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
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
Can this be cooked in the slow cooker like this
victor
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
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
Glad to hear it. Stacey, have you tried my Mojo chicken marinade? Mojo chicken is the bomb!
Amy Harvey
Would this work in a crockpot?
victor
Yes, please see my comment below.
Paula
Can you make it in the crockpot? I hope so. I have it in the crockpot now.
victor
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
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
Yes, it does.
Lindsay
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
I like the idea but have no clue as how well it will work. Let me know if you try.
Catherine Low
Do you have any idea how long these would take to cook on the BBQ?
victor
Depends on the grill temperature, direct or indirect heat, covered or uncovered… anywhere from 15 to 30 minutes I would say.
Christind
My husband isn’t a chicken eater. Could I use pork chops?
victor
You sure can or use my pork chop marinade.
Glenys
Is it 1 TBSL sesame oil it 1 TBLS TOASTED sesame oil?
victor
Toasted. I believ all sesame oil typically sold at grocery stores is toasted.
Julia
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
I dont hv an oven & i dont deep fry. What can i do?
victor
Air fry them.
Christine Mc
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
You are very welcome!
Chanté
²
Glen
Absolutely delicious. Served with mixed salad and new potatoes.
Paige
Great, thank you so much! I cooked this for my hosts in Morocco and everyone loved it.. even the locals 🙂
victor
Fantastic! Happy to hear that.
Paige
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
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
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
You are very welcome.
TCJ
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
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
You are very welcome.
Lindsay
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
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
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
😉 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
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
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
“Killer” is not overstatement. These were amazing. I did them on the grill and they were perfect.
JoAnn Sanchez
Everyone in my fam loved the chicken. I am definitely going to keep this recipe.
Elly
Do u absolutely need peanut oil or can I use another oil?
Brenda Duff
Easy and very tasty! Did it in the oven but will try the bbq next time!
Hans
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
The killer marinade chicken thighs recipe looks amazing and simple, a must try for me! I will let you know how it goes…..
Lori
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
This was a delicious alternative to my old soddy thigh recipe. House smells wonderful! Can’t wait!
Meko
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
Made this in my air fryer….. I’ll be making this again!
Chrissy
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
This looks great. I wonder how it would do in the instant pot.
victor
It will do just fine, I’ve tried it. I did sear the chicken before steam-cooking. Delicious.
JBH
This recipe is excellent and tasty. 2nd time I used with chicken breast.
Meredith
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
You are very welcome.
Jenna
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
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
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
Helen, here is the recipe for the mojo sauce – my favorite. We love it.
Laura K Bates
Loved it! Used the leftover chicken with rice for an Asian dish.
Cindy
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
Sorry to hear that. As they say, tastes differ. I love this recipe.
Kate
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
Should be fine I think.
Jason
I was out of Sesame Oil – and went with the rest. Smells delicious. Still marinating. Interested in the taste….
Charleen Rinehart
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
I’d say a few days easily.
Ellen
This is definitely yummy and family loves it!
Ian
Umm, what happened to the maple syrup?
victor
Meaning?
Chelsea
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
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
Either works, I like both in this recipe.
Jason
In the recipe it says you can use maple syrup or honey……..
Heather
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
Could this recipe be cooked in an air fryer❓
If so, at what temperature and for how long❓
victor
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
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
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
Victor what do you server It with for sides? 😁
victor
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
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
Can make this with boneless skinless? if so, does that change the baking at all?
victor
I think someone commented recently about using skinless and it turned out great.
Y
Made this with three thighs and really found it to be delicious! Quick and easy with ingredients I had on hand.
Ellyn. Robbins
Can i use breasts instead? I would use bone in breasts
victor
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
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
This marinade has become a staple for our family. Even the kids love it! THANK YOU!
Michael Magbaleta
Great recipe! Kinda reminds me of a sweeter version of Adobo. Highly recommend marinating overnight as the chicken was so flavorful throughout
victor
Happy to hear that. Enjoy!
ARACELI LINDSLEY
This chicken has amazing flavors! it became our favorite, it’s so juicy, full of flavor, super tender, and easy to make
Kathy L.
I only have a microwave oven to cook with. Would this recipe work?
victor
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
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
This really was killer- the best! Will definitely be making this again. And again. And again
EubIe
Very good mild Asian flavor. I made with 1/4 the garlic and it was still flavorful and everyone liked it!
Carol
This recipe is fantastic! Will make this again over and over.
sharon hillier
Sounds Delis!! how would i cut this recipe in half, as hubby doesn’t like leftovers.
victor
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
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
Loved tge recipe I didn’t have enough honey so added a little brown sugar. Turned out great.
Heidi
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
Yum have just found your page 😋🎶
Sandi
Can I use chicken breast? I’m out of thighs and don’t want to go to store. Thanks 😊
victor
Yes, you can, but cook at a lower temperature like 325F-350F and pull as soon as it hits 160F.
Peg
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
Great Recipe! Finger lickin’ good.
Stephen Smith
[email protected] That is some delicious sauce. Thought I was eating in some expensive restaurant
Anabel Sevallo
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
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
Outstanding
Greg Hill
Victor, its even better when you grill them!! Over the top when grilled!! Omgoodness! Keep basting them for thee most perfect crunchy skin!!
victor
Hi Greg, glad to hear that. Try my grilled pork chop marinade, I have no doubt that you will love it too.
Kathryn
Perfect marinade. It is our new family favorite.
Nancy Reich
Easy & delicious
Mary Jean
Would sesame seeds work with this? Also, does the sauce /glaze get ‘sticky’?
victor
The sauce is not sticky and sesame seeds are a good addition in this recipe.
Dorthy Dorinirl
Awesome 🙂
Evelyn
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
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
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
Enjoyed this. Usually have all ingredients on hand which makes it a definite keeper!
Marshall Copkney
I’VE BAKED&ROASTED CHICKEN MANY TIMES USING DIFFERENT RECIPES. I’M ANXIOUS TO TRY THIS ONE
Natasha
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
I didn’t know homemade chicken could be this good!!
Wanda
Thank you for the recipe. Could I grill chicken instead of backing?
victor
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
My whole family loved this recipe!
Jennifer
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
WOW! We love this chicken. Served with mashed cauliflower and spooned the sauce over it. So delish!!
Kathryn
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
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
I LOVE this marinade. It has become a staple in my house and I make it at least every couple of weeks.
Nicole
Made this tonight! Left marinating in fridge for about 6 hours. Baked in a convection oven for 20 minutes. DELICIOUS!! Highly recommend.
Sharon Shippy
Your marinade for chicken thighs instead of oven can you grill? Will it burn due to the honey or maple syrup?
victor
Hi Sharon, a number of people tried grilling this recipe with great results. Search the comments, you will find some useful info there.
Delores
Tried this marinade,and I love it! I will definitely be making this again.
CStahl
Wondering how sweet this is?
victor
It has a balanced taste, with some sweetness but nothing that I would call sweet.
kristen
This was one of the best marinades I have ever had! Fantastic! Delicious!!!!
William Randy Brown
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
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
Have you ever made it with Chicken legs?
victor
Yes, I have… check out this chicken drumstick recipe. You can use legs as well.
Sonya
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
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
Thank you for explaining that so well! I actually clicked on your recipe looking for advice about baking in the marinade.
Bgood
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
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
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
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
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
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
Hi, I was wondering what would be the cooking time on a slow cooker.
victor
Six hours on low is my favorite way to slow cook chicken thighs.
Mary
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
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
It will be totally fine, don’t worry about it. Happened to me too.
Cortissa
Delicious! My hubby put them on the grill and my family loved it!
Larry
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
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
Quite tasty! For boneless and skinless chicken thighs (8), in a 9×13 glass dish, 425Fx25 minutes. Flip half-way.
Dianna
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
can this be cooked in turbo convection oven?
victor
Sorry, I have no experience with those. Maybe someone else can answer.
Kate
I️ didn’t have any lemon or lime juice so I️ used rice vinegar as a an acid and it was still excellent!
Laura
Absolutely delicious! Thank you so much for recipe! Finally a keeper!
Maru
Very good
Laine
It was a big hit with the family! Absolutely delicious! Great directions! Will totally make it again! ❤️
Jane Hohman
Can you make with boneless skinless thighs
victor
Jane, the cooking temperature and time won’t work very well on boneless, but you can marinate then cook as in this boneless chicken thigh recipe.
Laura
Made it tonight. So delicious! Thanks for the recipe!!
LGD
I love, love this dish! I sometimes think it could use a little zing tho. Can anyone suggest something to add a little zest? Ginger? Cayenne? Something else? Thanks.
Ttttttt
Someone else substituted rice vinegar for the lemon juice
Mia
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
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
Made this marinade and hubby grilled last night. Very yummy! I did read online about having “dry” chicken so after I marinating I put the chicken on paper towel. No idea if it was needed.
Very tasty. Served with fresh grilled asparagus. Thanks for sharing! Cheers.
Angela Hiebert
Wow! We were blown away by the flavour of this dish! Cooked it at 400 for 45 mins only because my oven needs to be cleaned and didn’t want to start a fire! Lol… also, I took the advice of another and instead of broiling at the end, I basted the thighs every 15 mins and it was so crispy on top but so moist and juicy and lip smackingly nummy inside! Nice Asian flavour but not overpowering. Served with white rice and once rice was done threw canned mushrooms in and chopped up some green onions. Spooned a bit of the glaze over the rice as well…. A total hit! Thanks so much for the recipe!
victor
You are very welcome!
Dang Thai @ Embeya Grill
Woooow…..Homemade!!! It’s the only thing that taste good! And so easy to do…
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya!
CJ
Wow,What a Great recipe.
Just now made it, very good, The Best
Thanks for sharing.
Fernann
Looks yummy. Can’t wait to try. Is it possible to marinate the chicken and then freeze the raw chicken in the marinade in the bag for later cooking?
victor
Yes, absolutely, I’ve done it myself and worked great.
Tito
This was excellent!! Very delicious! Made exactly as stated,came out perfect!
This is a keeper!!
Thank you for a wonderful recipe!
Lauri Reynolds
Killer chicken thighMarinate was delicious. I did exactly what the recipe called for and added a small can of pineapple juice. I marinated them for 2 days. These thighs we’re perfectly cooked, I broiled them at the end as the recipe called for and they looked so juicy, I would definitely recommend them to everyone.
Shelly
Made this KETO Friendly by subbing out the honey for Sugar Free Maple Syrup – was awesome! Also, browned the skin side a bit before setting into oven.
Bill
Is Sugar Free Maple Syrup some kind of oxymoron?
Colto
So the recipe for marinade is phenomenal, rather than baking, I put the chicken into a bag and marinated it for two hours and then smoked the chicken at 225 in the smoker for just over two hours. I’ll try baking it the next time but smoking it was exceptionally tasty
MIK
I think I’m in the minority, but I was really underwhelmed here. Followed the recipe to a t, even though five tbsp of honey seemed like a lot at the outset. The chicken spent 24 hrs in the marinade, then the recommended time in the oven, had the right temperature when taken out. On the plate it was cloying and far from “fall-off-the-bone”. So I won’t be making this recipe again. Also, I wasn’t too happy about the marinade splattering all over the oven while cooking. Now there’s a lot of scrubbing to keep me busy after dinner. I’ll explore your blog for a recipe that agrees more with me. 🙂
victor
Sorry to hear that. I don’t know whether it’s the recipes that went wrong for you, or you just didn’t like it. Tastes differ as they say. My blog has many great recipes, I do hope you can find something to your liking.
Dennis Valentino
Killer chicken thighs… I added 1 Serrano and 1 habanero minced…. to marinate and did an overnight. If you love chicken thighs this is for you. Saba noodles wit crispy pea pods and green onions in a Chinese stir fry sauce on the side 😘
Judy
Will make this again. My grandson said the only thing wrong with it was I didn’t make enough. This made my day!
Susan
This is the most delish chicken recipe I have ever tasted. The only thing I did different was after rubbing chicken with spices I browned the thighs in a iron skillet then added the sauce and baked. Omg the best ever! I will be making this dish often. Thank you for sharing!!
Sue
Fabulous recipe!!!!!!
Jan
This was hands down the best oven chicken I’ve had. I substituted the honey with agave because I didn’t have honn And it was amazing, my husband was literally licking the plate.
Stevie
Are there any adjustments if you are using skinless boneless chicken thighs?
victor
I would do everything the same but bake as in this recipe.
Celeste
Hi! What do you recommend serving this with? Thanks in advance!
victor
This being one of our favorite recipes, I’ve served it many different ways and I can say that you can’t really go wrong with just about anything. My favorites are pasta and mashed potatoes. Or just with a refreshing summer salad for a lighter meal. I’ve also served this chicken with jasmine rice, quinoa and buckwheat. All worked very well. Finally, get the bones out and make sliders. Drizzle the bread with the pan juices. So good!
Debbie
Very tasty! Hubby is usually not too keen on marinated foods but he really liked this. This is definitely a keeper. I might try on pork chops too.
Susana Vigil
I love this. It’s a family favorite
B. Taylor
I have made this more that several times over the years (sometimes I make variations). This is excellent when you marinate overnight (turning the chicken over in a resealable bag). A variation of this using rice vinegar and red pepper flakes and grated Ginger (minus the Worcestershire Sauce, Lemon and Honey) is also great in Ramen bowls. Great job!
Marie
What do you recommend serving on the side of this dish?
victor
Mashed potatoes or pasta are my favorites.
Lauren Margolin
Does this have an asian flavor? I’d like to make for Rosh Hashanah because of the honey!
victor
I’d say Asian definitely comes through.
Lauren Margolin
New to cooking bone in meats.
Can I use this for bone in breasts? If so how long would I cook them for? Can I cook them together with the thighs?
Final question…making for holiday meal – can i prepare before and reheat?
victor
Yes, you can. As long as they are bone in and skin on you can use the same cooking process. How long will vary depending on the chicken breast size, about 20-35 minutes at this temperature. Ideally, I’d use a BBQ thermometer that will alert you when the chicken breast is done. Target 160F and let rest for 5 minutes during which the internal temperature will continue to rise to 165F. If you don’t have one, use an instant read thermometer and start checking at 20 minutes.
Chicken breasts and thighs can be cooked together but will often need to be pulled out at different times for best results. Slightly overcooking chicken thighs won’t ruin them but it will chicken breasts so you may even be OK pulling them both out at the same time. I never tested this so I can’t be certain but it looks like this will be doable.
Joyell
Has anyone tried this using golden monkfruot in place of the honey to cut carbs? Wondering how it would turn out…
Marie
Made this recipe a few times now, sometimes marinating overnight, and sometimes for 30 min to an hour. Each time it has been delicious. I found that if I basted the chicken every 10 min I didn’t need to use the broiler. Tender, tasty and moist. I think this marinade might work great on pork tenderloin and plan to try it out. Thank you for a delicious and simple recipe.
victor
You are very welcome. Thanks for the tip on basting, I will definitely try it.
Me2u
This was very good. Not sure I will make it again but definitely tasty.
Karen
This was the best moist chicken. I marinated over night and made a double batch. Delicious! I used honey. I tested the temperature when pulled from the oven and it was 165. It was nicely cooked to the bone. Thank you!
victor
You are very welcome, Karen. Thank you for your feedback. Be sure to check out my other recipes, I am sure you will find quite a few more that will surprise you.
Kathryn
I made this for my in-laws this past Saturday for dinner and it was a huge success! They loved the juiciness of the chicken marinade and the crispiness of the tops from putting it on broil for three minutes at the end . Definitely a rave and going to make it again! I made mine with steamed white rice and I also served it with fresh from the garden pico de gallo and chips! I followed the recipe and double that for leftovers that we absolutely love ! Great recipe will be making this again!
victor
Love success stories, thank you for sharing it here.
Marilyn
Marinated the chicken thighs and some legs for about three hours. I had some bourbon infused maple syrup that I had no idea what to do with (son bought it by mistake and gifted it to me). And otherwise followed the recipe exactly. Baked 30 minutes, broiled on low for another 3 and husband says its the juiciest chicken and is devouring it as I write this review. Next time I plan on 24 hour marinating but honestly, its pretty great now. Worcestershire sauce is the umami bomb and toasted sesame oil and the other ingredients are perfect flavorings. A keeper, even when chicken isn’t on sale. I’m intrigued by the commenter who used the sauce as a base for a pseudo French onion soup and indeed, it would be a shame to let all those pan juices go to waste.
Angie S.
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
Let me know how they turn out.
Richard Moore
To be fair, incredibly simple however stunning results. These will most definitely go into my little file of “Smug face when friends go Wow”. Many thanks
Mom of 3
This has been our go to marinade for BBQ boneless chicken thighs for years. Thank you so much for posting such an easy and delicious recipe.
Lori Court
Delicious! Going to use this marinade again and again! Made it for myself and my husband and he loved it! Thank you
Penelope Domes
Phenomenal. Thank you!
Alexis Roderick
Amazing recipe but I would like to fry it up in a pan. Would it be good still?
victor
Yes, will still be good. I’ve also made chicken with a slightly modified version of this marinade in an air fryer and it turned out fantastic. I have the recipe on my blog.
Diane Russo
Excellent and very tasty. My whole family enjoyed them and agreed this recipe is a keeper. I marinated thighs and legs overnight. Due to hot summer weather I grilled them on the bbq instead of placing them in the oven. They were perfect and will make again in the summer on the grill and in the oven for cold weather.
Merle
2 questions. Can I make with leg quarters and 2 do I baste with leftover marinade and if so what about contamination? I just want to make it right the 1st time
victor
Hi, yes you can use leg quarters or drumsticks too. When ready to bake, pour all of the marinade in the baking dish then baste with hot pan juices.
Julia
My 6 year old daughter requested seconds and thirds of this chicken. It was so yummy!!
Margo Mills
I have made many times!
This is a “go to” for our household.
Annie
This is an awesome marinade, loved by my entire family, and requested often. Thank you! I used toasted sesame oil and a teaspoon of hot pepper flakes last time and they loved it. Can’t wait for boneless skinless thighs to be on sale again.
Jess
Delicious! Easy and I only marinated for 30 minutes! Definitely my baked chicken marinade from here on out.
Kim Gaymon
Fantastic marinade for chicken. I made the recipe as given except for that I doubled the garlic as well as a sesame seed oil for personal preference. Husband absolutely loved it! loved It! And my hubby is not a guy who is particularly fond of chicken thighs but he said this was like it could have been served in a restaurant he was so happy. I marinaded the thighs for almost three hours and cooked it in my slow cooker. Easy peasy!! Definitely a keeper. Thanks so much for sharing!!!
Gormy
WOW! Got this on some boneless skinless thighs and a bunch of chicken tenders for about 90 minutes, Fired up the gas grill in indirect mode,, medium. Put a bunch of hickory smoke on them and then got the grill hotter. . . .I’m >>> was <<< a bone in, crispy skin chicken thigh guy. Done with that! New favorite recipe!
Areena
Well, I didn’t get to try any, but the hubby came home after a night of Lyft driving and devoured this, declaring it excellent and a keeper recipe for sure. I made a 1/2 recipe since that’s all the chicken I had thawed and I let it marinate for a couple hours. I can’t wait to make a full batch and marinate it overnight. Thanks for the recipe!
Oh, if anyone is wondering, I used regular Kikkoman soy sauce and still added a little kosher salt (not quite the full amount listed in the recipe, though). I served it with white rice.
Nancy
Loved it.
Ashley Judd
So glad you enjoyed it! I just made it again this past weekend!
Siam
Hello there,
I’m a first time visitor and I maderhis chicken marinade, it was divine! Tastes a bit too sweet so I didn’t put as much honey. The soy sauce I have at hand is sweet so took that into account as well. You’re right abt the possibility of the chicken skin getting charred so I’ll lower the temp next time. Didn’t put any Worcestershire sauce either as don’t have it. Thanks again and keep up the good work!
Maureen Harrington
Delicious. Served with jasmine rice and veggies stir fried in sesame oil.
*trader joes frozen jasmine rice!!
Candace Rao
I did add a Tablespoon of ginger and my thighs were boneless/skinless. This was so tender and delicious!! I’ll definitely make it again!
Jacob
just wondering if 450 is too much. Every other recipe i look at says 350. Im trying a different marinade but i want to cook it like this. hopefully should work?
victor
I can’t speak to other recipes but 450F works great for this recipe. Quick cooking over high heat gives the best juiciness. Like grilling.
PC
I don’t know which is best, their aroma in the oven or their flavor! Perfect every single time and with everyone we’ve served them to. Make this recipe! Often
victor
If you like this recipe, try this one: https://ifoodblogger.com/honey-garlic-baked-chicken-drumsticks/. I made a batch of 12 a few days ago and they were gone in 15 minutes.
Leah
This recipe is a keeper! i am making it now for the second time. Absolutely delicious! i did need to cook it a lot longer than the recipe calls for but it is still moist and perfect!
Margo Argo
SO good.
Marinated for 8 hours, used maple syrup and forgot the lemon.
Will make again. This time with lemon 🙂
Ester kocht
Wow!! This recipe sounds amazing! I’m so making it tomorrow for my guests. Thank you so much for sharing!
victor
You are very welcome. Hope you and your guests enjoy it.
Margo Argo
They will! Mine did 🙂
Cindy
I made this last week and I really liked it. It was great for a weekly meal prep for half the week and I ate it with some roasted brussels sprouts and rice. I’ve added it to my regular rotation.
Lara
Thanks for the awesome recipe! I liked it!
Cyndi
Just made these for dinner. Out of this world!!!! I used boneless, skinless thighs from Costco and grilled them. Served with Brussels sprouts, green salad and Costco scalloped potatoes. So good!!! We’ll be having this often. Thank you!!
Kelly
Delicious- added to my Family Favorites pins. Added Brussels Sprouts & baby Carrots- they were so good in marinade!!
Kayla
What a lovely chicken marinade recipe. I now use it to make chicken breasts and drumsticks too.
Angelia Moss
Omg I just made these. Used the maple syrup instead of honey and followed instructions to a t and let me just say this is a new favorite at our house. My hubby loved it! Said it’s in his new top 3.
Reuben Wonnacott
This is a lovely recipe, thank you for sharing it with us. Have a wonderful day!
Sly
So I am the type of person who loves to try new recipes but it is rare that I repeat an exact recipe multiple times. This is an exception. So easy and yummy. I always end up with extra marinade after and hate to waste it. This time I used it as a soup starter. Sautéed leeks, added marinade along with some more chicken broth, chopped carrots, shredded one piece of leftover chicken and put it all in Instant Pot on soup setting. Ended up with similar flavor profile to a rich French Onion Soup. Delicious!
victor
Thank you for your feedback. I love you idea to use the marinade in a soup.
Dana
These chicken thighs were outstanding! The marinade is really killer! Will be making more soon.
Bernie
Well…..I guess I am in the minority here. I made this EXACTLY according to the recipe, and I found it disappointing. I marinated the chicken for 20+ hours and it was just OK. There are a gazillion other chicken thigh recipes that are more tasty.
Cc
I love this recipe.. I marinated the chicken thighs with this killer sauce.. had expected to leave it in a day or so but things kept changing. It’s been in the fridge for 3 days. Is it still safe to bake or should I trash it???
victor
If it smells good, and chances are it absolutely will, the chicken will be safe to eat after baking. The internal temperature will reach higher levels than the minimum required 165F so no need to worry about any harmful bacteria. When chicken goes bad, it will smell bad, you will notice it immediately, that’s when you should trash it. For fresh chicken three days in a fridge is no biggie. Dipped in a salted marinade – even more fine;)
Harriet
I just tried your killer chicken thigh marinade recipe and I loved it. Can you tell me how to freeze it? Do I freeze it with the marinade or not? I’m going to leave my email to receive you other helpful hints, recipes, etc.
victor
I am certainly not an expert on this, but I’ve frozen leftover chicken thighs with the sauce and later defrosted and reheated – it tasted good, but not as freshly baked. If you can freeze meat and sauce separately, that would be ideal. This way you will minimize any damage that water may do to meat cells once it freezes.
Sarah Jarvis
Yes! Just made this exactly as the recipe was written (EXCEPT I only had boneless/skinless chicken thighs) and holy chicken gods it was delicious! I marinated for about 3 hours, but next time I’ll do it for 24 hrs. This will be my new go-to chicken marinade! Thank you!!!!
victor
You are very welcome!
Gary R
Really nice marinade – I’ll make this again. A little salty, as written, even with lower-sodium soy sauce. Next time, I’ll leave out the salt.
I added a little chopped cilantro, which my wife and I like, and it seemed to work well with the rest of the ingredients.
Tami Beckwith
My self proclaimed Foodie… What’s His Name only made sounds when eating this… mmmmmm, yummmmm, mmmmmm then a thumbs up. So, that means it is a keeper recipe! Off week for shopping and was out of sesame oil and only had a little garlic left so I winged it with garlic powder and toasted up some sesame seeds. I used honey due to family being bee keepers (talking about a few hundred hives) and I am overwhelmed with about 4 gallons of it. I can not wait to try it again with all the proper ingredients. I think it would be great on wings and also grilling… but this also tastes similar to how my mother use to make her regular pork ribs when I was a kid (about 50 years ago). She would use molasses, chopped onions and applesauce….then bake @325* until tender. I served this with homemade Boston baked beans. I have printed this recipe and put into my go to book…plus book marked it.
victor
Thank you for such a detailed feedback, Tami. Pairing these thighs, and pan juices, with baked beans sounds like a great idea. I will try that.
Tami
I used this marinade again tonight for wings and veggie LoMein. I am sorry I keep switching your recipe ‘up’ for my uses/needs…. I cook and we never go out for a meal. This time I had the sesame oil and fresh garlic. Though we live in Florida, we are from the Boston and Maine area where molasses is typically used…and also used in the Chinese restaurants. If a person has not had ‘Boston style’ Chinese rice or Lo Mein… they will not know what I am talking about. This recipe is great as is…but I switch things up and use it as a great base to change it up for our wants. Seldom can I find a recipe for things that is great as is…and then can change it up for our wants. This time I used Molasses instead of honey/maple syrup. I marinaded the wings in it over night. I reserved the marinade and put into a pot to cook down…added some chicken broth and ginger…and used that in the stir fry for the Lo Mein. I grilled the wings on a wood fire grill…on indirect heat. After 40 years of marriage… I am so happy that the internet was invented and people like you post these AWESOME recipes!
Yooper906
I followed instructions to the letter. It was absolutely delicious. Would not change a thing. I served the chicken with rice and broccoli.
Mary
Every time I use this recipe I think to myself “Yep! It’s a keeper!” We like it best with maple syrup instead of honey. I used this recipe for grilled chicken breasts last night. I marinated the meat for 4 hours, then while my husband grilled the meat, I reduced the extra marinade on the stove by bringing it to a boil, then simmering. This made a delicious glaze, served with rice and roasted veggies. Everyone at the table had seconds. It was so good!!
victor
Glad to hear that!
Chan
WOW! Best chicken thighs I’ve ever had – we marinated about an hour and a half, and smoked for an hour on the Traeger, raised the heat to cook through and these were fantastic! Thank you!!
Tae
My favorite chicken recipe except I grill it over charcoal on my weber. Turns out fantastic and tastes just like teriyaki from Seattle. I use thigh fillets from Costco and this marinade is perfect for a full bag. Grill entire batch and eat it throughout the week with my homemade teriyaki sauce and hot sauce. One thing that helps when you grill is to butterfly the thigh so that it’s relatively nice and even.
Delilah
This was great. Hubby really liked it & coming from a man that usually says, meh to everything that’s quite the compliment. To those wanting to cut down on sweetness, I completely forgot to add the honey or maple syrup & it was still fantastic.
Shekima
Do I need to half the recipe if I use 4 thighs instead of 8?
victor
If you use a smaller baking dish, you can cut the recipe in half. If not, use the full recipe. You want enough marinade at the bottom so it keeps the chicken moist and doesn’t dry out.
Kelbelle
My family absolutely loved this recipe! My picky 8 year old gobbled it down within seconds! I used honey this time around so next I’ll try using real Maine maple syrup! Thank you for this recipe
Delilah
Made this for the first time tonight & the hubs LOVED it. To be honest I forgot to add the honey to the marinade & they were still wonderful. Have to make again & almost afraid to add the honey since we loved it as is.
Jeanne Grady
I want to cook these in a slow cooker. How long would it take on slow? I’d brown them first.
susan
I made these and they were delicious I try never to deviate from the recipe, however on this one I did change a couple things. I cut the sesame oil in the half, that was to my taste, I also did not use the additional kosher salt, instead I added a tablespoon of fish sauce . They were a little on the Sweet-side for me so next time I would cut down on the amount of maple syrup but I thought they were delicious and I will definitely make them again
Noreen Gamble
Just made these last night and the fam loved them! Definitely going to make these again…. delicious! Thanks for the recipe 😀
victor
You are very welcome.
Suh
DELICIOUS!
Jacki T.
This recipe is so fantastic. I’m going to check your other recipes too.
Alice King
My husband made this for me tonight!! nothing changed , nothing added.. it was awesome.
victor
Jody
Thumbs up to the recipe!
Lisa
Can this be made in a pressure cooker? How long would you suggest?
victor
No doubt it can be but I have never tested this chicken in a pressure cooker. Perhaps someone who has chimes in.
Lisa
Thank you so much for this recipe. I did do it in the pressure cooker. It cooked for 10 minutes after sautéed the chicken in the pressure cooker. The chicken was so tender and so full of flavor. My husband went on my ipad and made it one of my favorites. Will be making it again and checking out all your other recipes
victor
Glad to hear it, Lisa! Thanks for the feedback.
Thomas Meister
Victor
Is it okay to cook the chicken in the marinade? Do you use all of it?
I don’t see it mentioned in recipes.
victor
Thomas, yes it’s totally fine. That’s how I do it – it helps to keep the meat juicy and it serves as a sauce. It’s delicious. Use all of it.
Boobie
I used butter instead of olive oil and brown sugar instead of honey. (Its what I had) I also used a regular pack of chicken. I got busy so I planned ahead and put in the oven for 2 hours on 350 degrees and the chicken falls right off the bone. #yum
Marsha
Do you think it’s ok to make a marinade a day or two ahead and then put the chicken in when I need to?
Thanks!
victor
A day or two should be fine, just make sure to refrigerate it.
Karen M.
I have been looking for a go to marinade and this is it!! I marinated chicken for about 5 hours. You really get all the flavors. This is the best. I actually had all the ingredients. Thank you for the receipe. Look forward to your emails.
Lily
Thank you so much for ensuring the safe temperature of 165F 🙂
Kim
I’ve made this chicken 3 or 4 times in the last month! WE LOVE IT! I use boneless, skinless thighs and do 1/2 Tbsp Toasted Sesame Oil and 1/2 Tbsp Sesame Oil. SO DELICIOUS! Thank you!
victor
You are very welcome!
Chris
I’m not a big cook by far, but I’m trying new things and learning. I give this 2 thumbs up. It’s amazing, flowing with flavors your mouth would love.
victor
Thanks Chris. Glad you liked it.
Rachel P.
This marinade really is killer! The first time I made it, I used honey and it was great. But my husband and I really wondered how it would be with maple syrup so we used maple this time. We found it came out much sweeter with the maple syrup so we added a bit more salt. We also have a pepper allergy in our house so we substituted oregano for pepper. It was fantastic!! Thank you!
Diane Alise
These thighs are amazing, my husband thoroughly enjoys them also. I am on a low carb lifestyle, so substituted maple syrup with a sugar free maple syrup and it came out just as delicious. Thank you so much for this truly awesome recipe.
Diane Alise
That was supposed to be 5 STARS!!!
victor
Thank you for the feedback, Denise. Glad you enjoyed it.
Kathy
I marinated skinless chicken thighs for 2 days and it turned out fabulous. I will make this again. My husband is rather picky and he loved it !! I saved the cooked sauce for freezing for another use. I made fried rice and egg rolls to go with this great chicken. . .Thank you Victor
victor
You are very welcome, Kathy! Glad to hear that your husband liked the thighs. Next, you’ve got to try my super popular extra crispy chicken wings. Few can resist them.
Kaye
I tried this recipe on my family, and grandchildren. I rolled the thigh fillets with a skewer. It took a little longer and tested it with my thermometer and cooked perfectly. I definitely will cook this again. Everyone loved it. Thank you.
victor
You are very welcome!
Debbie
If I could have given this recipe 10 stars I would have. So easy to make and my family just loved it! They just gobbled it up 😁
Cindy Purdie
Sadly this recipe is going in the trash. The first time I tried it – fabulous flavors, moist and tender chicken thighs. However, the honey in the oven at 450 degrees pretty much burned and stunk up the house. Took me forever to get the burned honey off the baking dish. Tried it again tonight with the same results. Not looking forward to chipping off charred honey again.
victor
Sorry to hear that. I’ve made this recipe dozens of times and never had a problem with burning. Seems to be working others as well. I suspect that either your oven bakes too hot or the baking dish is too close to the top. This is very easily fixable – just drop the temp to 425F and bake on a lower rack. If that’s still too hot, drop the temp lower. Everyone’s over bakes differently, sometimes by a lot, so you have to make adjustments.
Another thought – are you baking in a standard 9″ x 13″ baking dish? If you are baking on large baking sheet the marinade will spread out thin and the liquid will evaporate pretty fast. The liquid is what helps prevent burning too and will keep the thighs moist.
Chef Jose
Exactly, if you burnt this, I would check your Oven, it’s probably not calibrated correctly. I’m a chef, and there are a lot of People that just assume that because they set their oven at 350, that’s what there getting to cook at! Buy yourself a thermometer that you can place in the Oven, and set your temp and let it get to that, and see if it stops at 350, or goes beyond that temp, I’ll bet that it will go higher. Then you can cook with confidence, and not Burn or Overcook your Food. Good Luck !
Barb
I have made this with honey, followed the recipe exactly with no problems.
Janel McLaughlin
I tried this recipe out. I did not have sesame oil so I substituted with equal measurements of Tahini instead. It turned out amazing. I also quadrupled this batch and have plenty of left overs to munch on. My boyfriend absolutely loves it.
Lisa Christian
Interested in trying out this recipe. Was searching comments and could not find mention of using in a Insta Pot. I was wondering if it is the same result as a crock pot.
Gina Mattinero
Amazing recipe!!!
Kay Hirsch
How long to cook for chicken legs? Tried on wings, was great!!!
victor
Drumsticks are not that bigger than thighs so the time should be very similar. If you do full legs (drums and thighs) I would add 10 min or so. It’s best to use a thermometer to check to doneness. You need 185F – 190F internal for best texture in the legs.
Bukola
I have 16 pieces. Should I double the recipe, so I can marinade in one ziploc?
victor
Technically, yes. Just make sure you don’t crowd the thighs when baking. Bake them in a very large dish or two regular dishes, or in batches.
Mike
I’m out of Soy Sauce, would teriyaki sauce work?
victor
The only way to find out is to try, Mike. Try the sauce before putting chicken in it. If it tastes good it will work.
Larry
Loved the marinade. Thanks I even printed it for easier locating. I made one major and two minor changes for our tastes here in Texas. I was out of both lemon AND lime juice, so I used Jose Cuervo Margarita Mix without tequila mixed in. Rocked it up 1 notch. And in going with our tastes here in Texas I added 1/2 Tbsp of Frank’s Original Redhot Sauce and 1 tsp of Figaro Liquid Mesquite Smoke Flavoring. I marinated the thighs all day and I also slashed the thighs with a sharp knife 2-3 times on each piece to allow the marinade to really get in to the meat.
End Result? A Southwestern Asian Fusion Chicken mix that rocks the kitchen! We had guests over last night and they asked me where did I buy such a delicious chicken thighs dish? I pointed to the kitchen and they then asked me if I was going back to work in a restaurant (I worked 35 years in them).
This will be a keeper. Next time, I will grill them over charcoal for fun and extra smoke flavoring and go for a full 24 hour marinade like I do when I am making Rib-Eye Steaks.
Thanks for sharing this wonderful recipe!
victor
You are very welcome, Larry and thanks for sharing your modifications – I am intrigued and definitely going to try.
Bill
The pictures looks so delicious! Can’t wait to try! …maybe sprinkle in a little sesame seed for added crunch…hmmm…
Kalila
Is there any way I can leave out the honey or maple syrup? Or can I use sugar instead?
victor
The marinade will taste different without sweetness. I would use sugar if honey/maple syrup is not an option.
SUZANNE
I Have substituted brown sugar for honey. I don’t usually have honey. Works great.
KATHLEEN TEMPLE
Thank u soooooooooo much…………….the ceramic worked out great. I sprinkled a little paprika on top for color. They came out perfect. Letting them marinate for 24 hours is the very best way to go!!!!!!!!!! Last few minutes I out the broiler on low and stood there and watched…….hardly needed a minute! Excellent taste and so moist.
victor
Glad to hear about your success, Kathleen. Thanks for sharing your experience with this recipe.
KATHLEEN TEMPLE
i meant to say these on an oven rack……pyrex is iffy……..don’t want to take the chance of it exploding
victor
Yes, you can but you will lose the benefit of having all those juices to serve the thighs with. I also think that if you bake them in the marinade they come out more juicy inside. You may use cast iron or ceramic too. Baking pan or a cake pan with 1-2 inch walls lined with aluminum foil will work too.
KATHLEEN TEMPLE
Can I cook thee on a oven rack???
Jennifer Li
I made this last night, and my fiance loved it! I substituted the honey with blue agave nectar – similar taste to maple syrup and less expensive, and it tasted fine. Served it with vegetarian fried rice (rice was cooked in chicken broth) and steamed green beans. Yum!
Billy
I do weekly meal preps and have been so tired of dry/ bland rubs which I typically use to season my chicken. I thought I would try a marinade, and after baking my chicken I can honestly say I won’t dread dinner time anymore where I reheat my mealprep. This chicken is delicious, but I was wondering how healthy do you think this recipe is? Obviously looking at the marinade it does seem like a nightmare, but not all the marinade gets soaked up. I also use lean chicken breast instead of the thighs to cut down on the fat. What is your opinion on the health factor?
Michelle
Was wondering if anyone knew whether it was better with honey or the maple syrup? Or if there’s much of a difference? Thank you!
Erin
Could you do thus in crock pot?
victor
Absolutely. You can bake these chicken thighs, grill, cook in a crockpot and more. The secret to these is the marinade, not how you cook them 😉
Melissa
Trying this tonight !! I’m excited. Thank u for the recipe . Do you think teriyaki rice will go well with this?!?! Or should I just do plain ..? I’m rating it 5 stars for now… I’ll let u know how it was . Thanks in advance
victor
I would go with plain rice, the marinade flavors are plentiful. And there is always enough marinade at the bottom of the dish to put on rice. Do let me know how they turn out. Bon appetite!
Donna B
Omg, these were great! Can’t wait to try your Chicken Breast Recipe too!
Janie
Just made this for tonight’s dinner. It’s an absolute keeper! I used boneless, skinless chicken thighs, maple syrup and no salt as I used regular soy sauce. Marinated the chicken for 2 hours. Baked 40 minutes and served with baked potato and salad. Thank you for this easy and tasty recipe!
victor
You are very welcome!
Mike
Anyone try sous vide with this recipe? I plan on vacuum sealing the chicken w the marinade, waiting for 24 hours, then sous vide and finish on the grill. What do you think?
Ashley
This marinate is delicious. I really enjoyed it and after reading some of the comments, I will try this with turkey. Thank you for posting:)
Alice T.
So I stumbled upon this recipe and all I can say is 10 stars!!! I have used this recipe 3x I did not tweak any thing because it taste just as great as it is. Thank you for sharing my family absolutely loveeee this everytime I make it.
victor
You are very welcome! Glad you and your family liked it.
Dawn
How can I convert this to a slow cooker version? It’s over 110° here…all summer, so I desperately try to avoid heating anything up . LOL
#Hoping
thanks
victor
I hear you, definitely don’t want any more heat. Fro slow cooker, I’d say 4 to 5 hours on LOW, or 3 to 4 hours on HIGH. But, all crock pots cook at different times and temperatures so you may have to adjust slightly. While the safe internal temp is 165F for chicken, I strongly recommend 180-185F.
Boyan Minchev
This chicken recipe is really a killer, so delicious and good looking. Thant for sharing with us.
victor
Thanks for the feedback, Boyan. Glad you liked it.
Marsha
Could you use pork chops
victor
Interesting question. I have never tried but I am quite certain that this particular marinade will work very well with pork. Pork and sweet/savory/slightly tart work very well together. The question is whether you want to bake pork chops like you would chicken thighs. Pork chops are very lean and unforgiving, so keep an eye on them. Perhaps, try to bake one at 450F ans see how it turns out. The best way to cook pork chops is to cook fast at high heat, like pan-searing or broiling, or grilling. I also like to smoke pork chops low an slow, finishing over high direct heat for optimum tenderness and juiciness.
scott pritchard
oops Substitute for worcestershire?
victor
Hi Scott,
personally, I would either leave it out as it contains many of the ingredients that are already in the marinade. However, good balsamic sounds like a good idea. Dark soy sauce sounds great too.
scott pritchard
Hey Victor, my wife has a seafood allergy is there a substitute you could recommend? thinking a really good baLsamic?
Jaclyn
Just wondered what everyone does with the leftover marinade once the chicken is finished cooking in it? Has anyone thickened it with a little corn starch to make a gravy?
Tina
I never rate recipes but this was a hit at my house!!! By far the best marinade I’ve used!!
I used skinless thighs and BBQ them. I followed the recipe exactly (minus the salt because I used regular soy sauce). Next time I’ll try baking it in the oven with the skin on. So happy I have this recipe!
Leah
Yep, this is a keeper as my mom would say. I didn’t have any seseame oil, so I improvised by crushing up 2-3 tablespoons of glazed pecans. Oh goodness! So good! This is better than another recipe I had done a couple of times where the sauce was done on the stove, the frying the chicken, then blah blah blah, not quick or convenient. I love recipes where its quick to mix, marinade, then throw in the oven later in the day. Thanks for posting this recipe!.
Phyllis
made these last night for dinner and they were delicious. We have enough left over for another meal. Great recipe
victor
Glad to hear it. Thank you for your feedback, Phyllis.
Rachael Binder
My family went Coo coo over these! I marinated them over night and they are just delicious!
victor
Totally! The longer you marinate the better. Within the reason, of course. Thanks for the feedback.
Brandon Blackmoor
I made two batches of this today. I used honey, and added a teaspoon of cayenne pepper for a bit more flavour. I think it turned out great. Thanks.
victor
I love adding cayenne to just about everything. Glad to hear you liked the recipes. Thanks for stopping by and leaving feedback.
Rox
Named correctly…it’s Killer! This is so delicious!! I added half tspn of red pepper for a kick. I used boneless skinless thighs and marinated for 24 hours. Then hubby grilled the thighs about twenty minutes basting with the marinade often. Omg.!! We had mac n cheese and white rice with it. SO GOOD!
victor
Thank you for your feedback. Glad to hear you liked my recipe.
Diedra
Excellent recipe. I didn’t have all the ingredients and it still turned out terrific. I’ll have to gather the rest the missing pieces.
Becca
Love this marinade! I’ve made it at least 5 times and I never get tired of it. If I were to make this with chicken breasts, would the temperature or cook time change?
victor
Thanks for the feedback! To answer your question, yes, I would change the temperature and the cooking time. I would use skin-on breasts and bake at 375F for about 35-45 minutes, depending on chicken breast size. Coincidentally, I wrote about this just a few days ago in my How to Bake Chicken Breast – Recipes and Tips post in response to emails I’ve been getting on this topic.
Holly
This marinade really is killer – so good!
Nicole
This recipe looks and sounds delicious!! I am eager to try this recipe tonight, but I only have 4 thighs(about 2.5lbs). Should I half the recipe or would it be fine following the above recipe with less chicken?
victor
No harm in marinating in the full amount of marinade, but half would suffice.
Kay
Tasted great. I did not have sesame oil but I used one more tablespoon of olive oil. and I also didn’t have reduced sodium soy sauce so I used 3 tablespoons instead of the 4. The chicken thighs had no skin and it cooked for about 35 minutes and it came out juicy wished I did marinate it for more than 2 hours. Would make this again
Pauline Tyer
Hopefully I can use the killer chicken marinade on the grill
victor
This marinade is sugary so a challenge to use on the grill, I’ve done it. I’d suggest you do most of the grilling over indirect heat to avoid burning. My preferred marinade for grilling can be found in the Irresistible Chicken Wings On the Grill post. I’ve use it with wings, skin-on breasts and thighs with great results.
Joe
I made this a couple weekends ago and it was not only easy to make, but everyone enjoyed eating these “Killer” chicken thighs! I was somewhat worried about the high temp on the oven, but it worked out beutifully. Thanks for sharing the recipe!
victor
Joe, your comment made me wonder why I tend to cook at high heat more often than not… Then it hit me – it’s like cooking on the grill. High heat gives a nice crust and cooks the inside just enough to be done, but not overcooked. Low heat will give a poor crust and will dry out the meat inside before it gets cooked through. There are exceptions, of course. My baked chicken breast, non-brined, is best when baked at lower temps to give the best results.
PennyC
In the oven now and smells wonderful!!
Kristen Olson
I only have skinless chicken thighs is that ok?
victor
Yes. A few people have tried and it worked well. You have to remember that skinless thighs are smaller and will cook a little faster. How much faster will depend on your oven and the size of the thighs. I would check the internal temperature with an instant read thermometer at 20 minutes and go from there.
Jason
Accidentally added 1 tbs of teriyaki instead of soy sauce. Gonna see how this turns out!
Holly
Very easy I marinated for at least 12hrs and sometimes 24hrs.
The longer the better the flavour. I have both baked and bbq both with great success . When bbq I use a low slow cook and then crisp up skin at end. Otherwise the sugar in marinade could burn.
Great taste always lots of compliments.
Great chicken recipe highly recommend. Makes for good cold chicken as leftovers
victor
Thank you for your feedback, Holly. Glad you liked the recipe.
Beth Turner
I can’t say enough… I pulled this up this morning in a desperate attempt to save dinner tonight and OH BOY did it pay off! Lately we only use chicken thighs (not breasts) and I’ve been using Trader Joe’s Soyaki sauce with wonderful results on the grill but this blew soyaki out of the water! Thank you a million times over- going to etch this recipe into the side of my grill. 😀
victor
You are very welcome! 🙂 Glad you liked it.
Sophie's mom
These thighs were in fact, killer!
I’ve tried many recipes for thighs and this is by far the best. They didn’t appear done at 30 mins so baked them another 7 mins. then turned the oven off and left them in. I came back later and they were just right. I’ll be using this recipe from now on for thighs. Thanks!
victor
You are very welcome! Glad you liked the recipe.
Thunder
Can I grill these babies?
victor
Absolutely! They taste fantastic when grilled. If you are interested, I have pictures of grilled chicken breasts that I marinated in the same marinade in recipe #6 in Bone-in Chicken Breast Recipes. Read my comments there about the best way to grill.
Gloria
Wow this was a great dish! It was even better a couple of days later by steaming in a scant amount of water and adding squash to steam with the meat.
Allison
I’ve never cared for chicken thighs all that much, but this recipe has changed my mind about them!!! Thank you:o)
Ginny
Is this really sweet?
victor
I wouldn’t say so, but then again, I have a sweet tooth. I’d say start with 1 Tbsp of honey, then taste the marinade (before adding the chicken of course). Add more if needed or don’t.
Rita
Fantastic marinade, we barbequed instead of cooking in the oven and it was a huge hit!
Dagmara
My kids are very picky eaters but they loved this chicken….thank you 🙂
K Schlabach
I’m going to try this for my family get-together this week! Curious what you recommend serving with it for a potato? I will do a salad as well…mashed potatoes or a rice? Was curious your thoughts on that…thanks!
victor
Oh, tough question:-) Personally I would definitely go with mashed potatoes for this type of meat. A little bit of butter, finely chopped caramelized onions, salt and pepper… chopped fresh dill and/or scallions on top… Or you can go with whole young or Fingerling potatoes. Same thing, toss them in a little bit of butter and/or sour cream, salt, pepper, caramelized onions and chopped greens.
Val
Made these last night for dinner – very flavorful and moist! Thanks for the recipe!
joe trevino
i found this recipe and i used it because nothing else on the web sparked my interest, and I must say WOO-HOO!!! BEST marinade i’ve ever used…it was a freakin’ hit at my household…THANK YOU!!!!!!
Carol
This recipe is a favourite in our house. Thanks for sharing!
victor
You are very welcome! Glad your family liked it.
Tammy
I made these last night, I added a few red pepper flakes. In the 450 oven for 25 mins and it turned out fantastic! Served with roasted garlic wild rice and just a simple salad of baby romaine. Had to stop myself from having seconds!!
Tammy
Meant to rate it,masonry FIVE STARS!
Jan
I’m planning a big bash (about 75-100) and saw in a comment that the thighs could be baked before hand & frozen till needed. If I did that then I’d just reheat the day of. Is flavor effected by doing it this way?
victor
Well, I can easily tell frozen and reheated from freshly made. The flavors will be there, but the texture will be a bit different, some water will be released. They will still be good, but not as good as freshly baked. I would not go that route if I were trying to impress.
Austin Elizabeth
I have 2 trays of boneless and skinless chicken and this recipe sounds delicious but Im worried abput you saying make it with bone in and with skin. Would it not work as well boneless? Or would it be ok for me to give it a go? Would I need to alter anything so nothing is burnt and the flavor is just right?
victor
Elizabeth, I find that skin-on thighs are a little more flavorful but I’ve made skinless as well and they turned out great. The only thing you need to be careful about is the cooking time as boneless skinless thighs are smaller and are not protected by skin. I would check the internal temperature at 20 minutes as they will cook faster. I would also suggest that you baste the thighs with own juices a couple of times during the bake to prevent the surface from drying out.
Austin Elizabeth
Thank you bunches! I’m very eager to test this out this Thursday!
Nick LaBianco
Tried this tonight. I liked it a lot. Kudos!
victor
Thanks for the feedback, Nick. Glad you like the recipe.
Tyler
I bought a Costco pack of thighs and when I got home, I didn’t realize it was a double layer of chicken. Can you freeze the chicken in the marinade?
victor
I’ve frozen marinated meat before without any apparent ill effect, so I would say yes, you can. Just make sure the meat has not been frozen and defrosted before. For best results, defrost in the fridge. Another thing you can do is cook the thighs and freeze until ready for consumption. Sometimes the latter works better for me.
Elizabeth
What should the cook time be for skinless thighs?
victor
Elizabeth, skinless thighs are smaller and will cook a little faster. How much faster will depend on your oven and the size of the thighs. I would check the internal temperature with an instant read thermometer at 20 minutes and go from there.
Yolanda Jimenez
I really like this marinade or should I say love it.!!!!!!!!!!!! I have already used it twice, one with chicken thighs. The other time with turkey thighs and turkey wings, it is sooooooooo good.
victor
Glad to hear it, Yolanda. Never tried it with turkey, but sounds like an awesome idea for a leaner and healthier version.
Karen
I love the smell of the marinade! I’m tempted to cook the thighs on the grill rather than in the oven….has anyone done that or are they better baked in the oven?
Sophia
I was thinking exactly the same thing… also, why bone-in, and skin-on? (I’m a neophyte griller; please pardon my ignorance.) Thanks!
victor
Hm… good question. I tend to find skin-on, bone-in chicken thighs just a tad more flavorful, especially when grilled. Skin also prevents surface from drying.
Allison
Recently, my husband had to convert to a very low fat diet and I was looking for a marinade to add flavor back to skinless thighs and this recipe is a great way to do so. We did grill them and they turned out awesome! (seared outside a bit and then used indirect method, they were very juicy)
Julie
Used the marinade on boneless skinless thighs and grilled them. Turned out fantastic! Definitely a do-over!!
Ralph
this recipe is totally awesome I went and changed it up to Szechuan by adding 1/2tsp crushed red pepper instead of black pepper I also added 2 tablespoons of Balsamic vinegar for that great Asian flavor. Half Way through cooking I turn the chicken instead of basting it. great flavor
victor
Sounds delicious, Ralph. I love Asian flavors, will try your version for sure.
Theresa Gay Connolly
I did too too. I am using boneless skinless thighs. Hope it works Ok
Merryl Jones
About to go into oven, Smells awesome already!
Stacey J
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!! ❤️