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Home » Entrées » Chicken Recipes » Killer Chicken Thigh Marinade

Killer Chicken Thigh Marinade

April 1, 2019 by victor 366 Comments

Marinated baked chicken thighs in white baking fish with juices on bottom.

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.

Chicken thigh, cut in half with a fork, on a white plate.

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.

Chicken thighs inside a baking dish with marinade.

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.

BBQ Thermometer

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.

Close up of killer marinated baked chicken thighs in marinade juices.

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.

This chicken thigh marinade is the best. It's killer! Easy to make with a few simple ingredients.

Killer Chicken Thigh Marinade

4.92 from 160 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: American, Asian
Keyword: chicken marinade, chicken thigh marinade
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 341kcal
Author: Victor

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 honey (or maple syrup)
  • 6 cloves garlic (minced)
  • ½ tsp black pepper (freshly ground)
  • 2 tsp kosher salt (plus more to taste)

Instructions

  • Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
  • Preheat oven to 450 degrees F.
  • Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
  • To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.

Nutrition

Calories: 341kcal | Carbohydrates: 12g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 956mg | Potassium: 269mg | Fiber: 0g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 1.1mg
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    Recipe Rating




     

  1. Helen Vasquez

    April 06, 2021 at 8:45 pm

    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.

    Reply
    • victor

      April 09, 2021 at 8:19 am

      Helen, here is the recipe for the mojo sauce – my favorite. We love it.

      Reply
  2. Laura K Bates

    March 29, 2021 at 8:49 am

    Loved it! Used the leftover chicken with rice for an Asian dish.

    Reply
  3. Cindy

    March 26, 2021 at 9:47 pm

    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 ☹️.

    Reply
    • victor

      March 27, 2021 at 10:07 am

      Sorry to hear that. As they say, tastes differ. I love this recipe.

      Reply
  4. Charleen Rinehart

    March 12, 2021 at 10:30 am

    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!

    Reply
    • victor

      March 12, 2021 at 12:28 pm

      I’d say a few days easily.

      Reply
  5. Ellen

    March 04, 2021 at 10:33 pm

    This is definitely yummy and family loves it!

    Reply
  6. Ian

    February 25, 2021 at 11:26 pm

    Umm, what happened to the maple syrup?

    Reply
    • victor

      March 05, 2021 at 9:10 pm

      Meaning?

      Reply
  7. Nancy

    February 09, 2021 at 9:19 pm

    Could this recipe be cooked in an air fryer❓
    If so, at what temperature and for how long❓

    Reply
    • victor

      February 21, 2021 at 8:16 pm

      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.

      Reply
  8. Vicky

    February 01, 2021 at 5:54 pm

    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?

    Reply
    • victor

      February 06, 2021 at 1:56 pm

      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?

      Reply
  9. Taylor

    January 26, 2021 at 6:21 pm

    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.

    Reply
  10. Alexandria H

    January 25, 2021 at 9:21 pm

    Can make this with boneless skinless? if so, does that change the baking at all?

    Reply
    • victor

      January 26, 2021 at 10:45 pm

      I think someone commented recently about using skinless and it turned out great.

      Reply
  11. Y

    January 03, 2021 at 9:32 pm

    Made this with three thighs and really found it to be delicious! Quick and easy with ingredients I had on hand.

    Reply
  12. Ellyn. Robbins

    December 12, 2020 at 2:18 pm

    Can i use breasts instead? I would use bone in breasts

    Reply
    • victor

      December 13, 2020 at 11:56 pm

      You can but make sure to cook them to 160F internal then rest for 5 minutes. I would also bake them at 325F – 350F.

      Reply
  13. Leah

    December 08, 2020 at 8:37 pm

    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.

    Reply
  14. Julia

    November 25, 2020 at 1:01 am

    This marinade has become a staple for our family. Even the kids love it! THANK YOU!

    Reply
  15. Michael Magbaleta

    November 12, 2020 at 8:53 pm

    Great recipe! Kinda reminds me of a sweeter version of Adobo. Highly recommend marinating overnight as the chicken was so flavorful throughout

    Reply
    • victor

      November 14, 2020 at 8:32 am

      Happy to hear that. Enjoy!

      Reply
  16. ARACELI LINDSLEY

    November 11, 2020 at 11:44 pm

    This chicken has amazing flavors! it became our favorite, it’s so juicy, full of flavor, super tender, and easy to make

    Reply
  17. Kathy L.

    November 03, 2020 at 11:33 am

    I only have a microwave oven to cook with. Would this recipe work?

    Reply
    • victor

      November 03, 2020 at 12:00 pm

      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.

      Reply
      • Ruby

        December 17, 2020 at 9:43 pm

        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.

        Reply
  18. Stephanie B

    October 29, 2020 at 11:33 pm

    This really was killer- the best! Will definitely be making this again. And again. And again

    Reply
  19. EubIe

    October 29, 2020 at 10:24 pm

    Very good mild Asian flavor. I made with 1/4 the garlic and it was still flavorful and everyone liked it!

    Reply
  20. Carol

    October 29, 2020 at 4:40 pm

    This recipe is fantastic! Will make this again over and over.

    Reply
  21. sharon hillier

    October 29, 2020 at 1:57 pm

    Sounds Delis!! how would i cut this recipe in half, as hubby doesn’t like leftovers.

    Reply
    • victor

      October 29, 2020 at 8:31 pm

      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.

      Reply
  22. VT

    October 20, 2020 at 5:09 pm

    Omg! This is amazing & so easy to make. Served with jasmine rice & broccoli with cheese. Family loved it. Thanks for such a great recipe. 😁

    Reply
  23. Amna Husain

    October 01, 2020 at 11:33 pm

    Loved tge recipe I didn’t have enough honey so added a little brown sugar. Turned out great.

    Reply
  24. Heidi

    September 23, 2020 at 10:21 pm

    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!!

    Reply
  25. Susan

    September 23, 2020 at 4:47 am

    Yum have just found your page 😋🎶

    Reply
  26. Sandi

    September 19, 2020 at 3:51 pm

    Can I use chicken breast? I’m out of thighs and don’t want to go to store. Thanks 😊

    Reply
    • victor

      September 21, 2020 at 11:31 am

      Yes, you can, but cook at a lower temperature like 325F-350F and pull as soon as it hits 160F.

      Reply
  27. Peg

    September 16, 2020 at 6:57 pm

    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.

    Reply
  28. LAUREN

    September 13, 2020 at 7:10 pm

    Great Recipe! Finger lickin’ good.

    Reply
  29. Stephen Smith

    September 13, 2020 at 1:30 am

    [email protected] That is some delicious sauce. Thought I was eating in some expensive restaurant

    Reply
  30. Anabel Sevallo

    September 02, 2020 at 1:32 am

    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!!

    Reply
  31. Doug

    August 31, 2020 at 1:02 am

    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.

    Reply
  32. pete smith

    August 25, 2020 at 5:53 pm

    Outstanding

    Reply
  33. Greg Hill

    August 24, 2020 at 8:47 pm

    Victor, its even better when you grill them!! Over the top when grilled!! Omgoodness! Keep basting them for thee most perfect crunchy skin!!

    Reply
    • victor

      August 31, 2020 at 9:57 pm

      Hi Greg, glad to hear that. Try my grilled pork chop marinade, I have no doubt that you will love it too.

      Reply
  34. Kathryn

    August 14, 2020 at 11:27 am

    Perfect marinade. It is our new family favorite.

    Reply
  35. Nancy Reich

    August 12, 2020 at 10:47 am

    Easy & delicious

    Reply
  36. Mary Jean

    August 03, 2020 at 4:44 pm

    Would sesame seeds work with this? Also, does the sauce /glaze get ‘sticky’?

    Reply
    • victor

      August 04, 2020 at 6:22 pm

      The sauce is not sticky and sesame seeds are a good addition in this recipe.

      Reply
  37. Dorthy Dorinirl

    August 01, 2020 at 7:46 am

    Awesome 🙂

    Reply
  38. Evelyn

    July 29, 2020 at 5:18 pm

    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. 🤗

    Reply
  39. Amor

    July 28, 2020 at 3:17 am

    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?

    Reply
    • victor

      July 29, 2020 at 10:36 pm

      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.

      Reply
    • Carole

      September 13, 2020 at 3:21 pm

      Enjoyed this. Usually have all ingredients on hand which makes it a definite keeper!

      Reply
  40. Marshall Copkney

    July 23, 2020 at 1:26 am

    I’VE BAKED&ROASTED CHICKEN MANY TIMES USING DIFFERENT RECIPES. I’M ANXIOUS TO TRY THIS ONE

    Reply
  41. Natasha

    July 22, 2020 at 10:57 am

    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

    Reply
  42. Tamlin

    July 21, 2020 at 8:30 pm

    I didn’t know homemade chicken could be this good!!

    Reply
  43. Wanda

    July 17, 2020 at 2:02 pm

    Thank you for the recipe. Could I grill chicken instead of backing?

    Reply
    • victor

      July 18, 2020 at 7:23 am

      You are very welcome. Yes, you can grill them, many people tried that and reported good results, you may want to search the comments.

      Reply
  44. Melissa

    July 15, 2020 at 6:57 pm

    My whole family loved this recipe!

    Reply
  45. Jennifer

    July 15, 2020 at 1:18 pm

    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!

    Reply
  46. Mimi

    July 14, 2020 at 6:27 pm

    WOW! We love this chicken. Served with mashed cauliflower and spooned the sauce over it. So delish!!

    Reply
  47. Kathryn

    July 13, 2020 at 6:39 pm

    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 .

    Reply
    • Robin

      July 20, 2020 at 3:27 pm

      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

      Reply
  48. Ariele

    July 09, 2020 at 10:19 pm

    I LOVE this marinade. It has become a staple in my house and I make it at least every couple of weeks.

    Reply
  49. Nicole

    July 07, 2020 at 9:32 pm

    Made this tonight! Left marinating in fridge for about 6 hours. Baked in a convection oven for 20 minutes. DELICIOUS!! Highly recommend.

    Reply
  50. Sharon Shippy

    June 21, 2020 at 11:49 am

    Your marinade for chicken thighs instead of oven can you grill? Will it burn due to the honey or maple syrup?

    Reply
    • victor

      June 22, 2020 at 1:05 pm

      Hi Sharon, a number of people tried grilling this recipe with great results. Search the comments, you will find some useful info there.

      Reply
  51. Delores

    June 21, 2020 at 11:35 am

    Tried this marinade,and I love it! I will definitely be making this again.

    Reply
  52. CStahl

    June 18, 2020 at 4:28 pm

    Wondering how sweet this is?

    Reply
    • victor

      June 19, 2020 at 9:32 am

      It has a balanced taste, with some sweetness but nothing that I would call sweet.

      Reply
  53. kristen

    June 17, 2020 at 10:14 pm

    This was one of the best marinades I have ever had! Fantastic! Delicious!!!!

    Reply
  54. William Randy Brown

    June 10, 2020 at 7:17 pm

    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

    Reply
    • Marcia

      July 11, 2020 at 9:45 pm

      Loved it! Grilled the thighs, and they were the best I ever had. Saved some marinade to baste them, but didn’t need to.

      Reply
  55. Tricia

    June 06, 2020 at 5:48 pm

    Have you ever made it with Chicken legs?

    Reply
    • victor

      June 07, 2020 at 8:49 am

      Yes, I have… check out this chicken drumstick recipe. You can use legs as well.

      Reply
  56. Sonya

    June 04, 2020 at 10:21 am

    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.

    Reply
    • victor

      June 04, 2020 at 3:38 pm

      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.

      Reply
      • Maxibee

        July 29, 2020 at 8:25 am

        Thank you for explaining that so well! I actually clicked on your recipe looking for advice about baking in the marinade.

        Reply
  57. Bgood

    June 01, 2020 at 6:27 pm

    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 🙂

    Reply
  58. Sybinta

    May 26, 2020 at 5:03 am

    Delicious! I didn’t add salt as i used normal soy sauce. So tasty! I basted over my thighs in the frying pan.

    Reply
  59. Nancy D

    May 18, 2020 at 6:07 pm

    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👍🏼

    Reply
  60. Abby Levine

    May 16, 2020 at 11:24 am

    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

    Reply
    • victor

      May 16, 2020 at 1:22 pm

      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.

      Reply
  61. Shirley

    May 09, 2020 at 11:57 pm

    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.

    Reply
    • Glendian Robinson

      October 27, 2020 at 12:35 pm

      Hi, I was wondering what would be the cooking time on a slow cooker.

      Reply
      • victor

        October 27, 2020 at 6:51 pm

        Six hours on low is my favorite way to slow cook chicken thighs.

        Reply
  62. Mary

    May 01, 2020 at 7:55 pm

    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.

    Reply
  63. Amanda

    April 29, 2020 at 8:38 pm

    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?

    Reply
    • victor

      April 30, 2020 at 9:23 am

      It will be totally fine, don’t worry about it. Happened to me too.

      Reply
  64. Cortissa

    April 29, 2020 at 2:05 pm

    Delicious! My hubby put them on the grill and my family loved it!

    Reply
  65. Larry

    April 27, 2020 at 4:03 pm

    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.

    Reply
  66. Melissa

    April 23, 2020 at 4:55 pm

    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?

    Reply
  67. Mike

    April 21, 2020 at 9:05 pm

    Quite tasty! For boneless and skinless chicken thighs (8), in a 9×13 glass dish, 425Fx25 minutes. Flip half-way.

    Reply
    • Dianna

      May 15, 2020 at 10:36 am

      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!

      Reply
  68. chris

    April 18, 2020 at 12:05 am

    can this be cooked in turbo convection oven?

    Reply
    • victor

      April 19, 2020 at 12:25 pm

      Sorry, I have no experience with those. Maybe someone else can answer.

      Reply
  69. Kate

    April 12, 2020 at 5:04 pm

    I️ didn’t have any lemon or lime juice so I️ used rice vinegar as a an acid and it was still excellent!

    Reply
  70. Laura

    April 09, 2020 at 2:18 am

    Absolutely delicious! Thank you so much for recipe! Finally a keeper!

    Reply
  71. Maru

    April 06, 2020 at 9:37 am

    Very good

    Reply
  72. Laine

    April 01, 2020 at 10:41 pm

    It was a big hit with the family! Absolutely delicious! Great directions! Will totally make it again! ❤️

    Reply
  73. Jane Hohman

    March 23, 2020 at 2:20 pm

    Can you make with boneless skinless thighs

    Reply
    • victor

      March 24, 2020 at 7:02 pm

      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.

      Reply
  74. Laura

    March 22, 2020 at 10:24 pm

    Made it tonight. So delicious! Thanks for the recipe!!

    Reply
    • LGD

      March 28, 2020 at 5:53 pm

      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.

      Reply
      • Ttttttt

        April 14, 2020 at 8:31 pm

        Someone else substituted rice vinegar for the lemon juice

        Reply
      • Mia

        May 07, 2020 at 4:06 pm

        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.

        Reply
        • SenoritaRosa

          May 12, 2020 at 11:01 pm

          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.

  75. Tanja

    March 22, 2020 at 4:28 pm

    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.

    Reply
  76. Angela Hiebert

    March 19, 2020 at 10:51 pm

    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!

    Reply
    • victor

      March 19, 2020 at 11:55 pm

      You are very welcome!

      Reply
  77. Dang Thai @ Embeya Grill

    March 17, 2020 at 4:01 am

    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!

    Reply
  78. CJ

    March 09, 2020 at 8:01 pm

    Wow,What a Great recipe.
    Just now made it, very good, The Best
    Thanks for sharing.

    Reply
  79. Fernann

    March 09, 2020 at 2:34 pm

    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?

    Reply
    • victor

      March 09, 2020 at 6:11 pm

      Yes, absolutely, I’ve done it myself and worked great.

      Reply
  80. Tito

    March 07, 2020 at 7:25 am

    This was excellent!! Very delicious! Made exactly as stated,came out perfect!
    This is a keeper!!

    Thank you for a wonderful recipe!

    Reply
  81. Lauri Reynolds

    January 23, 2020 at 6:33 am

    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.

    Reply
  82. Shelly

    January 04, 2020 at 7:07 pm

    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.

    Reply
    • Bill

      March 24, 2020 at 6:25 pm

      Is Sugar Free Maple Syrup some kind of oxymoron?

      Reply
  83. Colto

    December 03, 2019 at 1:09 am

    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

    Reply
  84. MIK

    November 29, 2019 at 9:41 am

    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. 🙂

    Reply
    • victor

      November 29, 2019 at 6:06 pm

      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.

      Reply
  85. Dennis Valentino

    November 22, 2019 at 2:24 am

    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 😘

    Reply
  86. Judy

    November 14, 2019 at 4:54 pm

    Will make this again. My grandson said the only thing wrong with it was I didn’t make enough. This made my day!

    Reply
  87. Susan

    November 13, 2019 at 4:13 pm

    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!!

    Reply
  88. Sue

    November 12, 2019 at 9:51 pm

    Fabulous recipe!!!!!!

    Reply
  89. Jan

    October 31, 2019 at 9:58 am

    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.

    Reply
  90. Stevie

    October 22, 2019 at 11:32 am

    Are there any adjustments if you are using skinless boneless chicken thighs?

    Reply
    • victor

      October 23, 2019 at 1:15 pm

      I would do everything the same but bake as in this recipe.

      Reply
  91. Celeste

    October 16, 2019 at 11:13 pm

    Hi! What do you recommend serving this with? Thanks in advance!

    Reply
    • victor

      October 17, 2019 at 8:09 am

      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!

      Reply
  92. Debbie

    October 05, 2019 at 6:31 pm

    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.

    Reply
  93. Susana Vigil

    October 05, 2019 at 4:03 pm

    I love this. It’s a family favorite

    Reply
  94. B. Taylor

    October 04, 2019 at 4:14 pm

    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!

    Reply
  95. Marie

    September 24, 2019 at 8:00 pm

    What do you recommend serving on the side of this dish?

    Reply
    • victor

      September 25, 2019 at 6:55 am

      Mashed potatoes or pasta are my favorites.

      Reply
  96. Lauren Margolin

    September 18, 2019 at 12:45 am

    Does this have an asian flavor? I’d like to make for Rosh Hashanah because of the honey!

    Reply
    • victor

      September 18, 2019 at 9:57 am

      I’d say Asian definitely comes through.

      Reply
  97. Lauren Margolin

    September 17, 2019 at 7:23 pm

    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?

    Reply
    • victor

      September 18, 2019 at 10:08 am

      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.

      Reply
  98. Joyell

    September 17, 2019 at 3:00 pm

    Has anyone tried this using golden monkfruot in place of the honey to cut carbs? Wondering how it would turn out…

    Reply
  99. Marie

    September 15, 2019 at 8:08 am

    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.

    Reply
    • victor

      September 15, 2019 at 9:59 pm

      You are very welcome. Thanks for the tip on basting, I will definitely try it.

      Reply
  100. Me2u

    September 08, 2019 at 9:27 pm

    This was very good. Not sure I will make it again but definitely tasty.

    Reply
  101. Karen

    September 05, 2019 at 10:22 pm

    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!

    Reply
    • victor

      September 08, 2019 at 8:12 pm

      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.

      Reply
  102. Kathryn

    August 26, 2019 at 2:07 pm

    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!

    Reply
    • victor

      August 27, 2019 at 12:24 pm

      Love success stories, thank you for sharing it here.

      Reply
  103. Marilyn

    August 03, 2019 at 7:49 pm

    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.

    Reply
    • Angie S.

      April 24, 2020 at 2:32 pm

      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.

      Reply
      • victor

        April 25, 2020 at 12:25 pm

        Let me know how they turn out.

        Reply
  104. Richard Moore

    July 30, 2019 at 2:00 am

    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

    Reply
  105. Mom of 3

    July 26, 2019 at 11:53 pm

    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.

    Reply
  106. Lori Court

    July 23, 2019 at 1:11 am

    Delicious! Going to use this marinade again and again! Made it for myself and my husband and he loved it! Thank you

    Reply
  107. Penelope Domes

    July 16, 2019 at 7:13 pm

    Phenomenal. Thank you!

    Reply
  108. Alexis Roderick

    July 10, 2019 at 5:58 pm

    Amazing recipe but I would like to fry it up in a pan. Would it be good still?

    Reply
    • victor

      July 11, 2019 at 7:21 am

      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.

      Reply
  109. Diane Russo

    July 09, 2019 at 11:52 am

    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.

    Reply
  110. Merle

    June 30, 2019 at 7:54 pm

    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

    Reply
    • victor

      July 02, 2019 at 9:42 am

      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.

      Reply
  111. Julia

    June 26, 2019 at 7:55 pm

    My 6 year old daughter requested seconds and thirds of this chicken. It was so yummy!!

    Reply
  112. Margo Mills

    June 03, 2019 at 7:06 pm

    I have made many times!
    This is a “go to” for our household.

    Reply
  113. Annie

    June 03, 2019 at 4:36 pm

    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.

    Reply
  114. Jess

    May 21, 2019 at 8:13 pm

    Delicious! Easy and I only marinated for 30 minutes! Definitely my baked chicken marinade from here on out.

    Reply
  115. Kim Gaymon

    May 09, 2019 at 9:04 pm

    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!!!

    Reply
  116. Gormy

    April 29, 2019 at 8:46 pm

    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!

    Reply
  117. Areena

    April 20, 2019 at 4:10 am

    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.

    Reply
  118. Nancy

    April 14, 2019 at 6:19 pm

    Loved it.

    Reply
  119. Ashley Judd

    April 12, 2019 at 3:19 am

    So glad you enjoyed it! I just made it again this past weekend!

    Reply
  120. Siam

    March 30, 2019 at 9:29 am

    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!

    Reply
  121. Maureen Harrington

    March 15, 2019 at 6:03 pm

    Delicious. Served with jasmine rice and veggies stir fried in sesame oil.

    *trader joes frozen jasmine rice!!

    Reply
  122. Candace Rao

    March 13, 2019 at 11:15 pm

    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!

    Reply
  123. Jacob

    February 13, 2019 at 12:30 pm

    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?

    Reply
    • victor

      February 13, 2019 at 2:55 pm

      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.

      Reply
  124. PC

    February 12, 2019 at 4:40 pm

    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

    Reply
    • victor

      February 12, 2019 at 4:48 pm

      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.

      Reply
  125. Leah

    February 06, 2019 at 6:09 pm

    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!

    Reply
  126. Margo Argo

    January 26, 2019 at 9:31 pm

    SO good.
    Marinated for 8 hours, used maple syrup and forgot the lemon.
    Will make again. This time with lemon 🙂

    Reply
  127. Ester kocht

    January 22, 2019 at 3:46 pm

    Wow!! This recipe sounds amazing! I’m so making it tomorrow for my guests. Thank you so much for sharing!

    Reply
    • victor

      January 22, 2019 at 4:22 pm

      You are very welcome. Hope you and your guests enjoy it.

      Reply
    • Margo Argo

      January 26, 2019 at 9:32 pm

      They will! Mine did 🙂

      Reply
  128. Cindy

    January 19, 2019 at 5:03 pm

    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.

    Reply
  129. Lara

    January 05, 2019 at 10:06 pm

    Thanks for the awesome recipe! I liked it!

    Reply
  130. Cyndi

    December 22, 2018 at 7:53 pm

    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!!

    Reply
  131. Kelly

    December 05, 2018 at 7:26 pm

    Delicious- added to my Family Favorites pins. Added Brussels Sprouts & baby Carrots- they were so good in marinade!!

    Reply
  132. Kayla

    November 15, 2018 at 7:30 am

    What a lovely chicken marinade recipe. I now use it to make chicken breasts and drumsticks too.

    Reply
  133. Angelia Moss

    November 14, 2018 at 5:04 pm

    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.

    Reply
  134. Reuben Wonnacott

    November 11, 2018 at 3:29 pm

    This is a lovely recipe, thank you for sharing it with us. Have a wonderful day!

    Reply
  135. Sly

    October 29, 2018 at 7:06 pm

    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!

    Reply
    • victor

      October 30, 2018 at 7:09 am

      Thank you for your feedback. I love you idea to use the marinade in a soup.

      Reply
  136. Dana

    October 19, 2018 at 5:36 pm

    These chicken thighs were outstanding! The marinade is really killer! Will be making more soon.

    Reply
  137. Bernie

    October 19, 2018 at 5:22 pm

    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.

    Reply
  138. Cc

    September 14, 2018 at 10:42 am

    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???

    Reply
    • victor

      September 14, 2018 at 7:40 pm

      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;)

      Reply
  139. Harriet

    August 27, 2018 at 7:43 pm

    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.

    Reply
    • victor

      August 29, 2018 at 9:11 am

      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.

      Reply
  140. Sarah Jarvis

    August 23, 2018 at 2:50 am

    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!!!!

    Reply
    • victor

      August 27, 2018 at 8:26 am

      You are very welcome!

      Reply
  141. Gary R

    August 15, 2018 at 7:46 pm

    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.

    Reply
  142. Tami Beckwith

    August 14, 2018 at 9:28 pm

    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.

    Reply
    • victor

      August 15, 2018 at 11:00 am

      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.

      Reply
    • Tami

      August 18, 2018 at 9:16 pm

      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!

      Reply
  143. Yooper906

    August 14, 2018 at 5:27 pm

    I followed instructions to the letter. It was absolutely delicious. Would not change a thing. I served the chicken with rice and broccoli.

    Reply
  144. Mary

    August 13, 2018 at 1:57 pm

    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!!

    Reply
    • victor

      August 14, 2018 at 11:07 am

      Glad to hear that!

      Reply
  145. Chan

    July 15, 2018 at 6:10 pm

    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!!

    Reply
  146. Tae

    July 14, 2018 at 10:23 am

    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.

    Reply
  147. Delilah

    July 11, 2018 at 11:57 am

    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.

    Reply
  148. Shekima

    July 11, 2018 at 10:57 am

    Do I need to half the recipe if I use 4 thighs instead of 8?

    Reply
    • victor

      July 11, 2018 at 1:44 pm

      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.

      Reply
  149. Kelbelle

    July 10, 2018 at 7:29 pm

    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

    Reply
  150. Delilah

    July 09, 2018 at 11:41 pm

    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.

    Reply
  151. Jeanne Grady

    July 01, 2018 at 12:52 pm

    I want to cook these in a slow cooker. How long would it take on slow? I’d brown them first.

    Reply
  152. susan

    June 30, 2018 at 1:47 pm

    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

    Reply
  153. Noreen Gamble

    June 02, 2018 at 1:49 pm

    Just made these last night and the fam loved them! Definitely going to make these again…. delicious! Thanks for the recipe 😀

    Reply
    • victor

      June 02, 2018 at 1:51 pm

      You are very welcome.

      Reply
  154. Suh

    May 17, 2018 at 2:47 pm

    DELICIOUS!

    Reply
  155. Jacki T.

    May 16, 2018 at 4:14 am

    This recipe is so fantastic. I’m going to check your other recipes too.

    Reply
  156. Alice King

    May 15, 2018 at 6:40 pm

    My husband made this for me tonight!! nothing changed , nothing added.. it was awesome.

    Reply
    • victor

      May 15, 2018 at 6:42 pm

      Thimbs up!

      Reply
  157. Jody

    May 07, 2018 at 2:33 pm

    Thumbs up to the recipe!

    Reply
  158. Lisa

    April 10, 2018 at 1:43 pm

    Can this be made in a pressure cooker? How long would you suggest?

    Reply
    • victor

      April 10, 2018 at 1:46 pm

      No doubt it can be but I have never tested this chicken in a pressure cooker. Perhaps someone who has chimes in.

      Reply
    • Lisa

      April 10, 2018 at 6:45 pm

      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

      Reply
      • victor

        April 10, 2018 at 6:46 pm

        Glad to hear it, Lisa! Thanks for the feedback.

        Reply
  159. Thomas Meister

    March 29, 2018 at 9:15 am

    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.

    Reply
    • victor

      March 29, 2018 at 9:37 am

      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.

      Reply
  160. Boobie

    March 25, 2018 at 7:39 am

    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

    Reply
  161. Marsha

    March 20, 2018 at 12:19 pm

    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!

    Reply
    • victor

      March 20, 2018 at 12:25 pm

      A day or two should be fine, just make sure to refrigerate it.

      Reply
  162. Karen M.

    March 16, 2018 at 9:39 pm

    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.

    Reply
  163. Lily

    March 12, 2018 at 11:04 am

    Thank you so much for ensuring the safe temperature of 165F 🙂

    Reply
  164. Kim

    February 27, 2018 at 7:58 pm

    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!

    Reply
    • victor

      February 27, 2018 at 8:07 pm

      You are very welcome!

      Reply
  165. Chris

    February 20, 2018 at 8:38 pm

    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.

    Reply
    • victor

      February 21, 2018 at 7:39 am

      Thanks Chris. Glad you liked it.

      Reply
  166. Rachel P.

    February 12, 2018 at 3:38 pm

    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!

    Reply
  167. Diane Alise

    February 09, 2018 at 4:57 pm

    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.

    Reply
    • Diane Alise

      February 09, 2018 at 4:58 pm

      That was supposed to be 5 STARS!!!

      Reply
      • victor

        February 09, 2018 at 11:43 pm

        Thank you for the feedback, Denise. Glad you enjoyed it.

        Reply
  168. Kathy

    February 08, 2018 at 2:29 pm

    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

    Reply
    • victor

      February 08, 2018 at 2:33 pm

      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.

      Reply
  169. Kaye

    January 22, 2018 at 7:32 am

    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.

    Reply
    • victor

      January 22, 2018 at 9:02 am

      You are very welcome!

      Reply
  170. Debbie

    January 08, 2018 at 9:15 pm

    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 😁

    Reply
  171. Cindy Purdie

    January 08, 2018 at 7:10 pm

    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.

    Reply
    • victor

      January 22, 2018 at 4:50 pm

      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.

      Reply
      • Chef Jose

        January 19, 2020 at 8:25 am

        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 !

        Reply
    • Barb

      August 31, 2018 at 2:50 pm

      I have made this with honey, followed the recipe exactly with no problems.

      Reply
  172. Janel McLaughlin

    January 01, 2018 at 5:53 pm

    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.

    Reply
  173. Lisa Christian

    December 26, 2017 at 1:57 pm

    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.

    Reply
  174. Gina Mattinero

    December 09, 2017 at 11:40 am

    Amazing recipe!!!

    Reply
  175. Kay Hirsch

    December 03, 2017 at 6:45 pm

    How long to cook for chicken legs? Tried on wings, was great!!!

    Reply
    • victor

      December 03, 2017 at 9:46 pm

      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.

      Reply
  176. Bukola

    December 01, 2017 at 12:24 pm

    I have 16 pieces. Should I double the recipe, so I can marinade in one ziploc?

    Reply
    • victor

      December 01, 2017 at 7:26 pm

      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.

      Reply
  177. Mike

    November 28, 2017 at 5:56 pm

    I’m out of Soy Sauce, would teriyaki sauce work?

    Reply
    • victor

      November 28, 2017 at 6:23 pm

      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.

      Reply
  178. Larry

    November 01, 2017 at 9:41 am

    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!

    Reply
    • victor

      November 01, 2017 at 9:45 am

      You are very welcome, Larry and thanks for sharing your modifications – I am intrigued and definitely going to try.

      Reply
  179. Bill

    October 31, 2017 at 5:03 pm

    The pictures looks so delicious! Can’t wait to try! …maybe sprinkle in a little sesame seed for added crunch…hmmm…

    Reply
  180. Kalila

    October 26, 2017 at 3:30 pm

    Is there any way I can leave out the honey or maple syrup? Or can I use sugar instead?

    Reply
    • victor

      October 26, 2017 at 6:03 pm

      The marinade will taste different without sweetness. I would use sugar if honey/maple syrup is not an option.

      Reply
    • SUZANNE

      July 15, 2018 at 4:12 pm

      I Have substituted brown sugar for honey. I don’t usually have honey. Works great.

      Reply
  181. KATHLEEN TEMPLE

    October 26, 2017 at 6:48 am

    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.

    Reply
    • victor

      October 26, 2017 at 8:27 am

      Glad to hear about your success, Kathleen. Thanks for sharing your experience with this recipe.

      Reply
  182. KATHLEEN TEMPLE

    September 25, 2017 at 3:37 pm

    i meant to say these on an oven rack……pyrex is iffy……..don’t want to take the chance of it exploding

    Reply
    • victor

      September 25, 2017 at 4:19 pm

      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.

      Reply
  183. KATHLEEN TEMPLE

    September 25, 2017 at 3:36 pm

    Can I cook thee on a oven rack???

    Reply
  184. Jennifer Li

    September 20, 2017 at 9:35 pm

    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!

    Reply
  185. Billy

    September 09, 2017 at 8:38 pm

    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?

    Reply
  186. Michelle

    August 27, 2017 at 11:44 am

    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!

    Reply
  187. Erin

    August 22, 2017 at 6:13 pm

    Could you do thus in crock pot?

    Reply
    • victor

      August 23, 2017 at 9:32 am

      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 😉

      Reply
  188. Melissa

    August 17, 2017 at 8:01 pm

    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

    Reply
    • victor

      August 17, 2017 at 8:05 pm

      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!

      Reply
  189. Donna B

    August 15, 2017 at 5:16 pm

    Omg, these were great! Can’t wait to try your Chicken Breast Recipe too!

    Reply
  190. Janie

    August 09, 2017 at 8:48 pm

    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!

    Reply
    • victor

      August 09, 2017 at 9:15 pm

      You are very welcome!

      Reply
  191. Mike

    August 03, 2017 at 8:38 pm

    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?

    Reply
  192. Ashley

    July 16, 2017 at 7:05 pm

    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:)

    Reply
  193. Alice T.

    July 12, 2017 at 6:15 pm

    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.

    Reply
    • victor

      July 12, 2017 at 8:57 pm

      You are very welcome! Glad you and your family liked it.

      Reply
  194. Dawn

    July 11, 2017 at 1:15 pm

    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

    Reply
    • victor

      July 11, 2017 at 1:39 pm

      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.

      Reply
  195. Boyan Minchev

    June 30, 2017 at 5:12 am

    This chicken recipe is really a killer, so delicious and good looking. Thant for sharing with us.

    Reply
    • victor

      June 30, 2017 at 1:19 pm

      Thanks for the feedback, Boyan. Glad you liked it.

      Reply
  196. Marsha

    June 19, 2017 at 9:08 am

    Could you use pork chops

    Reply
    • victor

      June 19, 2017 at 9:15 am

      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.

      Reply
  197. scott pritchard

    June 15, 2017 at 5:05 pm

    oops Substitute for worcestershire?

    Reply
    • victor

      June 15, 2017 at 5:36 pm

      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.

      Reply
  198. scott pritchard

    June 15, 2017 at 5:03 pm

    Hey Victor, my wife has a seafood allergy is there a substitute you could recommend? thinking a really good baLsamic?

    Reply
  199. Jaclyn

    June 01, 2017 at 5:09 pm

    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?

    Reply
  200. Tina

    May 26, 2017 at 9:07 pm

    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!

    Reply
  201. Leah

    May 07, 2017 at 4:51 pm

    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!.

    Reply
  202. Phyllis

    May 03, 2017 at 6:17 pm

    made these last night for dinner and they were delicious. We have enough left over for another meal. Great recipe

    Reply
    • victor

      May 03, 2017 at 6:37 pm

      Glad to hear it. Thank you for your feedback, Phyllis.

      Reply
  203. Rachael Binder

    April 30, 2017 at 9:14 am

    My family went Coo coo over these! I marinated them over night and they are just delicious!

    Reply
    • victor

      May 02, 2017 at 7:20 pm

      Totally! The longer you marinate the better. Within the reason, of course. Thanks for the feedback.

      Reply
  204. Brandon Blackmoor

    March 06, 2017 at 6:59 pm

    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.

    Reply
    • victor

      May 02, 2017 at 7:28 pm

      I love adding cayenne to just about everything. Glad to hear you liked the recipes. Thanks for stopping by and leaving feedback.

      Reply
  205. Rox

    February 27, 2017 at 7:32 pm

    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!

    Reply
    • victor

      February 27, 2017 at 7:33 pm

      Thank you for your feedback. Glad to hear you liked my recipe.

      Reply
  206. Diedra

    December 03, 2016 at 7:02 pm

    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.

    Reply
  207. Becca

    October 20, 2016 at 12:49 pm

    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?

    Reply
    • victor

      October 20, 2016 at 12:57 pm

      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.

      Reply
  208. Holly

    September 20, 2016 at 9:28 pm

    This marinade really is killer – so good!

    Reply
  209. Nicole

    September 14, 2016 at 5:39 pm

    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?

    Reply
    • victor

      September 14, 2016 at 5:47 pm

      No harm in marinating in the full amount of marinade, but half would suffice.

      Reply
  210. Kay

    September 10, 2016 at 10:55 pm

    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

    Reply
  211. Pauline Tyer

    September 04, 2016 at 8:27 pm

    Hopefully I can use the killer chicken marinade on the grill

    Reply
    • victor

      September 04, 2016 at 8:42 pm

      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.

      Reply
  212. Joe

    September 04, 2016 at 2:31 pm

    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!

    Reply
    • victor

      September 04, 2016 at 3:37 pm

      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.

      Reply
  213. PennyC

    August 01, 2016 at 11:58 pm

    In the oven now and smells wonderful!!

    Reply
  214. Kristen Olson

    July 20, 2016 at 1:48 pm

    I only have skinless chicken thighs is that ok?

    Reply
    • victor

      July 20, 2016 at 1:54 pm

      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.

      Reply
  215. Jason

    July 12, 2016 at 5:40 am

    Accidentally added 1 tbs of teriyaki instead of soy sauce. Gonna see how this turns out!

    Reply
  216. Holly

    July 10, 2016 at 9:24 pm

    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

    Reply
    • victor

      July 12, 2016 at 11:40 am

      Thank you for your feedback, Holly. Glad you liked the recipe.

      Reply
  217. Beth Turner

    June 29, 2016 at 11:16 pm

    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. 😀

    Reply
    • victor

      June 30, 2016 at 2:09 am

      You are very welcome! 🙂 Glad you liked it.

      Reply
  218. Sophie's mom

    June 27, 2016 at 11:43 pm

    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!

    Reply
    • victor

      June 28, 2016 at 2:45 pm

      You are very welcome! Glad you liked the recipe.

      Reply
  219. Thunder

    June 09, 2016 at 2:19 pm

    Can I grill these babies?

    Reply
    • victor

      June 10, 2016 at 12:23 am

      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.

      Reply
  220. Gloria

    May 15, 2016 at 6:26 pm

    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.

    Reply
  221. Allison

    May 15, 2016 at 4:11 pm

    I’ve never cared for chicken thighs all that much, but this recipe has changed my mind about them!!! Thank you:o)

    Reply
  222. Ginny

    May 09, 2016 at 2:47 pm

    Is this really sweet?

    Reply
    • victor

      May 11, 2016 at 2:00 pm

      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.

      Reply
  223. Rita

    April 04, 2016 at 3:26 am

    Fantastic marinade, we barbequed instead of cooking in the oven and it was a huge hit!

    Reply
  224. Dagmara

    March 18, 2016 at 12:21 am

    My kids are very picky eaters but they loved this chicken….thank you 🙂

    Reply
  225. K Schlabach

    March 16, 2016 at 3:04 am

    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!

    Reply
    • victor

      March 16, 2016 at 2:51 pm

      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.

      Reply
  226. Val

    March 09, 2016 at 2:54 pm

    Made these last night for dinner – very flavorful and moist! Thanks for the recipe!

    Reply
  227. joe trevino

    February 07, 2016 at 7:32 pm

    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!!!!!!

    Reply
  228. Carol

    February 02, 2016 at 6:29 pm

    This recipe is a favourite in our house. Thanks for sharing!

    Reply
    • victor

      February 02, 2016 at 10:37 pm

      You are very welcome! Glad your family liked it.

      Reply
  229. Tammy

    January 28, 2016 at 9:04 am

    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!!

    Reply
    • Tammy

      January 28, 2016 at 9:06 am

      Meant to rate it,masonry FIVE STARS!

      Reply
  230. Jan

    January 09, 2016 at 11:42 am

    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?

    Reply
    • victor

      January 09, 2016 at 7:18 pm

      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.

      Reply
  231. Austin Elizabeth

    January 07, 2016 at 5:54 pm

    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?

    Reply
    • victor

      January 07, 2016 at 7:20 pm

      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.

      Reply
      • Austin Elizabeth

        January 11, 2016 at 12:21 am

        Thank you bunches! I’m very eager to test this out this Thursday!

        Reply
  232. Nick LaBianco

    December 28, 2015 at 9:57 pm

    Tried this tonight. I liked it a lot. Kudos!

    Reply
    • victor

      December 29, 2015 at 10:11 am

      Thanks for the feedback, Nick. Glad you like the recipe.

      Reply
  233. Tyler

    December 15, 2015 at 3:47 pm

    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?

    Reply
    • victor

      December 15, 2015 at 3:55 pm

      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.

      Reply
  234. Elizabeth

    November 29, 2015 at 8:53 am

    What should the cook time be for skinless thighs?

    Reply
    • victor

      November 29, 2015 at 9:12 am

      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.

      Reply
  235. Yolanda Jimenez

    August 17, 2015 at 12:41 am

    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.

    Reply
    • victor

      August 17, 2015 at 11:31 am

      Glad to hear it, Yolanda. Never tried it with turkey, but sounds like an awesome idea for a leaner and healthier version.

      Reply
  236. Karen

    August 05, 2015 at 5:06 pm

    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?

    Reply
    • Sophia

      August 08, 2015 at 1:14 pm

      I was thinking exactly the same thing… also, why bone-in, and skin-on? (I’m a neophyte griller; please pardon my ignorance.) Thanks!

      Reply
      • victor

        August 08, 2015 at 1:28 pm

        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.

        Reply
        • Allison

          May 15, 2016 at 4:16 pm

          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

      June 09, 2018 at 3:11 am

      Used the marinade on boneless skinless thighs and grilled them. Turned out fantastic! Definitely a do-over!!

      Reply
  237. Ralph

    August 04, 2015 at 6:25 pm

    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

    Reply
    • victor

      August 04, 2015 at 8:10 pm

      Sounds delicious, Ralph. I love Asian flavors, will try your version for sure.

      Reply
    • Theresa Gay Connolly

      October 10, 2018 at 3:18 pm

      I did too too. I am using boneless skinless thighs. Hope it works Ok

      Reply
  238. Merryl Jones

    August 03, 2015 at 6:49 am

    About to go into oven, Smells awesome already!

    Reply
  239. Stacey J

    May 26, 2020 at 12:38 pm

    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!! ❤️

    Reply

Trackbacks

  1. My Go-To Internet Recipes – Editor's Life says:
    January 18, 2016 at 2:24 pm

    […] Killer Chicken Thigh Marinade […]

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