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.
- 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)
- 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.
Would the marinade be safe to use as a sauce on food after since it is being cooked in the oven?
Yes, it will be totally safe to use after it’s been cooked (assuming the temps reaches 165F and higher).
I made this and it was delicious. I used honey instead of maple syrup. And instead of baking them, I cooked them in a cast iron pan which gave me fantastic results. I got a crispy skin with a tender interior.
I also used boneless and skinless thighs and marinated the chicken overnight.
ABSOLUTELY WONDERFUL, DID’NT CHANGE ANYTHING, EXCEPT OVEN TEMP TO 425.
LOOKING FORWARD TO EXPLORING YOUR RECIPES .
I used to use a similar marinade using good seasons Italian dressing mix and pretty much all else the same, but now I’m switching.
Dis Is Da BOMB!!!!
Do you think this recipe would work well grilled instead of baked?
Yes. Many of my readers have done it. Search the comments for their feedback. Enjoy!
Can I grilled it instead of baking them?
Yes. Many of my readers have grilled it.
Excellent Asian Flvors, I added Frank’s red hot buffalo wings in the sauce. I LOVE my chicken SPICY!
I love my food spicy too. Enjoy!
I made it and it came out fabulous! I had skinless thighs but they came out great nonetheless.
Glad to hear it. Enjoy!
Have you tried the recipe on baby back pork ribs?
No, but it sounds like a great idea.
I will have to try some, And I will try some Sweet an Sour sauce as a finishing glaze.
I think I will hit BINGO!!!
Hi, what would the equivalent of 6 cloves of garlic minced, or just using minced garlic how much would that be
A teaspoon per clove, I would say.
1/2 teaspoon of minced garlic equals 1 clove.
Love this recipe! So easy and delicious. I added ginger and used spicy chili crisp in place of Worcester for the umami. Sides of rice and Asian broccoli and voila! The family thinks I worked really hard!!
Happy to hear that, Nelly. Enjoy!
I can’t believe how easy this is. I’ve been cooking chicken my whole life and never got this kind of reaction. “This is the best.” “I’ve never had chicken this good” “How did you do this?” Thanks for the tips. You brought me to a different level. …Bob
Happy to hear it, Bob. Enjoy! Try my other recipe, plenty of good ones here on my blog. Also check out my Taste of Artisan blog.
If I don’t have lemon what else can replace it?
You want some acidity in this marinade, so I wouldn’t omit it. If you have citric or tartaric acid, you can use that. Perhaps apple cider or wine vinegar, but I’ve never tried those and don’t know how they will change the flavor.
I ran out of kosher salt is sea salt , himilayan or regular salt ok?
Yes, any will work. You may want to reduce the amount by 1/4 if using fine table salt.
Thankyou. They came out fantastic
You are very welcome, Susan. Enjoy!
If you have not tried this one, it is certainly worth doing. Author/recipe créatif, hit it out of the park with this one. ⭐⭐⭐⭐⭐
Thank you for the kind words, Stéphane. Happy cooking!
Glad you liked it. Enjoy!
I’ve made this recipe countless times,and even given it out to all my girls ,and they make it as well, we all like this very much!
Happy to hear it, Diana. Enjoy!
I made this. It was really easy. I felt, for my taste, it was a little heavy on garlic. I will make this again but I will decrease garlic to 3 or 4 cloves. 6 was a touch too much for me even though I like garlic.
We love garlic so we love it as is but good tip for those who like it lighter on garlic. ENjoy!
The best – absolute BEST marinade ever. I am making this today for the second time. I used roasted sesame oil since that was all I had, and this will be the only marinade I ever use again. Nothing is needed on the chicken once it has cooked. Cannot thank you enough for this amazing recipe. It is perfect.
You are very welcome. Enjoy!
Never left a review for a recipe but chicken can be challenging to make delicious but this recipe will have everyone asking for seconds and for the recipe too. Delicious and found it was better with organic chicken and prepping mid morning to grill at 6:30 yielded fantastic results- so yes I grilled them. Flip them every 4-5 minutes to prevent over charring. Considering a separate ziplock with marinade and vegetables all on the grill as it seems like it would be delicious too! Thank you for this wonderful!!!
Thank you for the kind words, John. I am glad that you enjoyed my recipe. Be sure to check out my other recipes, here on my Taste of Artisan website. Happy cooking!
So so good! I really enjoy Asian inspired cuisine and since I found this recipe it has been my go to marinade for chicken thighs. The only thing I change is sometimes I’ll add one or all of the following: fresh ginger, chilli flakes, liquid smoke.
Happy to hear it, Naomi. Glad you liked it.
Excellent recipe! The first time I followed it exactly and it was good, but a little sweet for me & the mister. Second time I added a tablespoon of gochujang paste & made sure it was dissolved before I added the chicken. Sweet and heat, is there anything better?
Sounds interesting, I will try it.
Replaced the salt with 2 tablespoons of miso, and 1/4 cup of brown sugar added more flavor/depth and made the sauce more sticky.
I have used this recipe so many times, I’m ALMOST at the point where I have it memorized. It’s sooo good. Thank you, Victor!
You are welcome. Lilndsay. Glad you liked it. Thank you for the kind words. Happy cooking!
What if you don’t have sesame oil?
Olive oil will work but won’t give you that flavor.
Made the recipe exactly as shown, IMO just the right amount for 3 thighs. Got them indirect on my Weber using a Vortex, lump charcoal and apple wood. This is burning a little hotter, 450F, probably won’t as long as a conventional oven. But it is looking great! Thanks!
Thanks for the feedback. Enjoy!
Absolutely one of the BEST recipes ! My son told me (its a keeper ) the rest of us agree . Your recipe is so good some one renamed it (killer crack chicken) to take credit , Thanks you, Victor
You are very welcome, Jack. Enjoy!
Oh my gosh! We love this so much I’m going to try it on other meats as well
Made this tonight for dinner and it was amazing! I had it marinating overnight. I removed the skin from the thighs because we are not big fans of the skin. I will definitely make this again. Simple recipe with everything I had on hand. Thank you for this recipe!
You are welcome. Enjoy!
Hi, thank you so much for this absolutely delicious recipe!! I’m visiting my granddaughter in California, we’re both on keto And always looking for new recipes. I made a mashed cauliflower with it and a salad, the chicken was out of this world. I got up early and let it marinated all day. The gravy is so good over the cauliflower mash. Thanks so much!! I can’t wait to try your other recipes now.
You are very welcome. Enjoy!
Can these be grilled?
Yes. Search the comments, some of my readers have done it with success. Enjoy!
This is amazing! I used boneless and skinless thighs to be a tad more healthy. I also cooked it on my grill. But the marinade… AMAZING!!!!
Done exactly as you said and was simple and absolutely gorgeous.
Anyone of any ability can cook with these instructions.
I am a terrible cook but I finally made something both me and husband can enjoy, he was just as surprised as I was by how great this tasted after just an hour of marinating. Will definitely be making again. Thankyou!!
You are very welcome, enjoy!
Much gratitude for the recipe. Turned out a-ma-zing! Used 4 thighs and 4 legs and doubled up on the marinade (prefer more sauce). Marinated overnight. After cooking in oven I poured sauce in small pot, cooked on medium heat and added cornstarch slurry to thicken it. Then served chicken and sauce (thick gravy) on bed of fragrant white rice. The sauce with the rice was a treat on it’s own! Definitely my go-to chicken marinade! Thank you!
You are very welcome. Enjoy!
Can I freeze before baking?
Yes, you. Someone commented on that in the comments below, they had excellent results.
My favorite chicken thigh recipe! My family loves it!
Great marinade, mine is very similar with orange juice.
Amazing! I will surely be making it again soon! I added parsley and red pepper flakes & subbed 1 tsp of the salt for kinders lemon pepper seasoning, marinated 20 hours. Super easy yummy juicy and well received by my 3 kiddos. Thanks for sharing!!
You are very welcome. Enjoy!
Delicious. Came out great even after freezing and defrosting before baking. I used boneless Skinless Chicken Thighs and adjusted the bake time. Will definitely make again.
Do you still cook these to 165F internal, or do you take them up to 180-185F now, as you’ve explained you like for dark meat in other recipes?
165F is the minimum but yes, these days I cook chicken thighs/legs to about 185F. I like them way more that way.
Could you do this in an air fryer or will it not come out moist?
I’ve cooked bone-in, skin-on chicken thighs in my air fryer, they come out perfect. I have the recipe for those on my blog.
I’ve made this 3 times in as many weeks. It’s simply fantastic. Served with white rice and steamed broccoli, it’s an easy and delicious dinner
I thank you, my family thanks you.
You are very welcome, Jennifer. Enjoy!
That sounds Delicious 😋 I’m stealing your idea of rice & Broccoli;) Thanks!👍🏾
Discovered this last week and made it again last night. Don’t like/have Sesame oil so added 1 T of canola oil and this is just fantastic. Used b/s thighs and it came out great. Simply wonderful with white rice and steamed broccoli. Thank you very much.
Absolutely wonderful. Marinated for an hour and had plenty of flavor……used b/s chicken thighs so no nice browned skin….turned them over midway and needed more time to cook. But tasted wonderful…this recipe is going into the repeat often box.
Served it with white rice and frozen broccoli, steamed. The broccoli didn’t come out great but it didn’t matter when scooped up in the same mouthful as the chicken, sauce, and rice.
You are very welcome. Enjoy!
2nd time making this. Excellent. I slowed the cooking process a tad, 350 for an hour. Great flavor.
Victor, this chicken recipe was incredible! I’ve tried a few of your recipes, all of which have been delicious and bookmarked. Thank you so much for sharing!
You are very welcome. Enjoy!
Well done!! Loved this ❤
Can I use all the marinate for only 4 bone in chicken thighs?
Yes, that will work.
Fantastic! I made the recipe for 2 so I cut the ingredients in half.
I just made this and it’s delicious. I followed the recipe choosing to use honey and lime juice (instead of maple syrup and lemon juice). Serving it with a little cilantro-lime rice and black beans. (using for meal prep !) thanks for a tasty, easy recipe !
Absolutely amazing!!!! 🙌🙌🙌 Will be using again, thank you so much! ❤️
Totally amazing! I will cook again next week!!
This is the best baked chicken recipe, period. We just love it.
I decided to give this dish a try last night and my family loved it!!! I was nervous about the Worcestershire sauce but the flavors married perfectly. My only critique is that you didn’t warn us that this recipe could become addictive because I think I could have this just about every week!
I’m going to try this on the BBQ.just marinating now.
Good luck! Enjoy!
This was awesome! Leftovers, even better. I will make again for sure.
Followed the recipe exactly , was not impressed… thought it was lacking flavor .
Your tastebuds must be completed dead or you didn’t marinate long enough
Hi, Can I use a Turkey Tenderloin for this recipe instead of chicken?
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.
Silly question but will this turn out if I don’t use sesame oil. I don’t have it unfortunately
Just use regular oil. It will be fine but without that sesame flavor.
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?
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!
I did it exactly like the recipe except I used boneless pork chops
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!
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 🙏🙏🙏
You are very welcome. Enjoy!
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!
Yes, you can use either.
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.
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.
Any recommendations of sides to cook with the chicken?
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.
What would you do to the spaghetti if you are serving it as a side?
Sorry, I don’t understand the question.
I would cook and drain pasta. While pasta is cooking sauté some garlic in a little butter. Once pasta is done cooking toss with garlic butter and a squeeze of fresh lemon. Add some fresh parsley and toss. Delicious!
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 😁
Good to hear it, Julia. Thank you for the kind words. Enjoy!
About to make this a 2nd time. Wow! And you have a pork marinade? Heavens to Murgatroyd …
Good to hear it, Mark. Yeah, this pork marinade is fantastic. Love it.
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.
Very easy to throw together and quite tasty. I added some grated ginger to the marinade. Served with jasmine rice. Delish!
Is this recipe real sweet?
Not really. There is sweetness but it’s well-balanced.
I’ve used this marinade multiple times and it has become a family favorite!
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!
Good luck. Hope it turns out great.
Can I sub the Soy Sauce with Coconut Aminos?
Sorry, can’t help you with that.
I assure you, it’s possible. I use coconut aminos in place of soy all the time, even with sushi.
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
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.
Do you think it would work just as well with boneless skinless chicken thighs?
Yes, it would. If you search the comments you find several references on that.
I was always under the impression you should not use the marinade once the chicken was done marinating. You should discard it.
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.
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.
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.
Can this be cooked in the slow cooker like this
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.
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
Glad to hear it. Stacey, have you tried my Mojo chicken marinade? Mojo chicken is the bomb!
Would this work in a crockpot?
Yes, please see my comment below.
Can you make it in the crockpot? I hope so. I have it in the crockpot now.
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.
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)
Yes, it does.
Do you think this recipe would work with portobello mushrooms? We LOVE it with chicken and I thought I might try to expand it.
I like the idea but have no clue as how well it will work. Let me know if you try.
Do you have any idea how long these would take to cook on the BBQ?
Depends on the grill temperature, direct or indirect heat, covered or uncovered… anywhere from 15 to 30 minutes I would say.
My husband isn’t a chicken eater. Could I use pork chops?
You sure can or use my pork chop marinade.
Is it 1 TBSL sesame oil it 1 TBLS TOASTED sesame oil?
Toasted. I believ all sesame oil typically sold at grocery stores is toasted.
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.
I dont hv an oven & i dont deep fry. What can i do?
Air fry them.
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!!
You are very welcome!
Absolutely delicious. Served with mixed salad and new potatoes.
Great, thank you so much! I cooked this for my hosts in Morocco and everyone loved it.. even the locals 🙂
Fantastic! Happy to hear that.
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.
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.
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!
You are very welcome.
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.
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.
You are very welcome.
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!
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.
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 🙂
😉 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.
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
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.
“Killer” is not overstatement. These were amazing. I did them on the grill and they were perfect.
Everyone in my fam loved the chicken. I am definitely going to keep this recipe.
Do u absolutely need peanut oil or can I use another oil?
Easy and very tasty! Did it in the oven but will try the bbq next time!
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.
The killer marinade chicken thighs recipe looks amazing and simple, a must try for me! I will let you know how it goes…..
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!
This was a delicious alternative to my old soddy thigh recipe. House smells wonderful! Can’t wait!
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.
Made this in my air fryer….. I’ll be making this again!
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.
This looks great. I wonder how it would do in the instant pot.
It will do just fine, I’ve tried it. I did sear the chicken before steam-cooking. Delicious.
This recipe is excellent and tasty. 2nd time I used with chicken breast.
This marinade was outstanding. My whole family loved it, so it will become a regular part of my dinner rotation. Thanks for sharing it!
You are very welcome.
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.
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.
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.
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.
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 ☹️.
Sorry to hear that. As they say, tastes differ. I love this recipe.
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!
Should be fine I think.
I was out of Sesame Oil – and went with the rest. Smells delicious. Still marinating. Interested in the taste….
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!
I’d say a few days easily.
This is definitely yummy and family loves it!
Umm, what happened to the maple syrup?
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 🙂
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! ❤️
Either works, I like both in this recipe.
In the recipe it says you can use maple syrup or honey……..
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.
Could this recipe be cooked in an air fryer❓
If so, at what temperature and for how long❓
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.
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?
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?
Victor what do you server It with for sides? 😁
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.
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.
Can make this with boneless skinless? if so, does that change the baking at all?
I think someone commented recently about using skinless and it turned out great.
Made this with three thighs and really found it to be delicious! Quick and easy with ingredients I had on hand.
Can i use breasts instead? I would use bone in breasts
You can but make sure to cook them to 160F internal then rest for 5 minutes. I would also bake them at 325F – 350F.
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.
This marinade has become a staple for our family. Even the kids love it! THANK YOU!
Great recipe! Kinda reminds me of a sweeter version of Adobo. Highly recommend marinating overnight as the chicken was so flavorful throughout
Happy to hear that. Enjoy!
This chicken has amazing flavors! it became our favorite, it’s so juicy, full of flavor, super tender, and easy to make
I only have a microwave oven to cook with. Would this recipe work?
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.
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.
This really was killer- the best! Will definitely be making this again. And again. And again
Very good mild Asian flavor. I made with 1/4 the garlic and it was still flavorful and everyone liked it!
This recipe is fantastic! Will make this again over and over.
Sounds Delis!! how would i cut this recipe in half, as hubby doesn’t like leftovers.
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.
Omg! This is amazing & so easy to make. Served with jasmine rice & broccoli with cheese. Family loved it. Thanks for such a great recipe. 😁
Loved tge recipe I didn’t have enough honey so added a little brown sugar. Turned out great.
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!!
Yum have just found your page 😋🎶
Can I use chicken breast? I’m out of thighs and don’t want to go to store. Thanks 😊
Yes, you can, but cook at a lower temperature like 325F-350F and pull as soon as it hits 160F.
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.
Great Recipe! Finger lickin’ good.
[email protected] That is some delicious sauce. Thought I was eating in some expensive restaurant
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!!
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.
Victor, its even better when you grill them!! Over the top when grilled!! Omgoodness! Keep basting them for thee most perfect crunchy skin!!
Hi Greg, glad to hear that. Try my grilled pork chop marinade, I have no doubt that you will love it too.
Perfect marinade. It is our new family favorite.
Easy & delicious
Would sesame seeds work with this? Also, does the sauce /glaze get ‘sticky’?
The sauce is not sticky and sesame seeds are a good addition in this recipe.
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. 🤗
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?
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.
Enjoyed this. Usually have all ingredients on hand which makes it a definite keeper!
I’VE BAKED&ROASTED CHICKEN MANY TIMES USING DIFFERENT RECIPES. I’M ANXIOUS TO TRY THIS ONE
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
I didn’t know homemade chicken could be this good!!
Thank you for the recipe. Could I grill chicken instead of backing?
You are very welcome. Yes, you can grill them, many people tried that and reported good results, you may want to search the comments.
My whole family loved this recipe!
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!
WOW! We love this chicken. Served with mashed cauliflower and spooned the sauce over it. So delish!!
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 .
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
I LOVE this marinade. It has become a staple in my house and I make it at least every couple of weeks.
Made this tonight! Left marinating in fridge for about 6 hours. Baked in a convection oven for 20 minutes. DELICIOUS!! Highly recommend.
Your marinade for chicken thighs instead of oven can you grill? Will it burn due to the honey or maple syrup?
Hi Sharon, a number of people tried grilling this recipe with great results. Search the comments, you will find some useful info there.
Tried this marinade,and I love it! I will definitely be making this again.
Wondering how sweet this is?
It has a balanced taste, with some sweetness but nothing that I would call sweet.
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
Loved it! Grilled the thighs, and they were the best I ever had. Saved some marinade to baste them, but didn’t need to.
Have you ever made it with Chicken legs?
Yes, I have… check out this chicken drumstick recipe. You can use legs as well.
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.
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.
Thank you for explaining that so well! I actually clicked on your recipe looking for advice about baking in the marinade.
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 🙂
Delicious! I didn’t add salt as i used normal soy sauce. So tasty! I basted over my thighs in the frying pan.
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👍🏼
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
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.
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.
Hi, I was wondering what would be the cooking time on a slow cooker.
Six hours on low is my favorite way to slow cook chicken thighs.
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.
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?
It will be totally fine, don’t worry about it. Happened to me too.
Delicious! My hubby put them on the grill and my family loved it!
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.
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?
Quite tasty! For boneless and skinless chicken thighs (8), in a 9×13 glass dish, 425Fx25 minutes. Flip half-way.
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!
can this be cooked in turbo convection oven?
Sorry, I have no experience with those. Maybe someone else can answer.
I️ didn’t have any lemon or lime juice so I️ used rice vinegar as a an acid and it was still excellent!
Absolutely delicious! Thank you so much for recipe! Finally a keeper!
It was a big hit with the family! Absolutely delicious! Great directions! Will totally make it again! ❤️
Can you make with boneless skinless thighs
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.
Made it tonight. So delicious! Thanks for the recipe!!
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.
Someone else substituted rice vinegar for the lemon juice
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.
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.
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.
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!
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!
Wow,What a Great recipe.
Just now made it, very good, The Best
Thanks for sharing.
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?
Yes, absolutely, I’ve done it myself and worked great.
This was excellent!! Very delicious! Made exactly as stated,came out perfect!
This is a keeper!!
Thank you for a wonderful recipe!
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.
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.
Is Sugar Free Maple Syrup some kind of oxymoron?
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
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. 🙂
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.
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 😘
Will make this again. My grandson said the only thing wrong with it was I didn’t make enough. This made my day!
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!!
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.
Are there any adjustments if you are using skinless boneless chicken thighs?
I would do everything the same but bake as in this recipe.
Hi! What do you recommend serving this with? Thanks in advance!
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!
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.
I love this. It’s a family favorite
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!
What do you recommend serving on the side of this dish?
Mashed potatoes or pasta are my favorites.
Does this have an asian flavor? I’d like to make for Rosh Hashanah because of the honey!
I’d say Asian definitely comes through.
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?
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.
Has anyone tried this using golden monkfruot in place of the honey to cut carbs? Wondering how it would turn out…
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.
You are very welcome. Thanks for the tip on basting, I will definitely try it.
This was very good. Not sure I will make it again but definitely tasty.
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!
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.
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!
Love success stories, thank you for sharing it here.
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.
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.
Let me know how they turn out.
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.
Delicious! Going to use this marinade again and again! Made it for myself and my husband and he loved it! Thank you
Phenomenal. Thank you!
Amazing recipe but I would like to fry it up in a pan. Would it be good still?
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.
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.
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
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.
My 6 year old daughter requested seconds and thirds of this chicken. It was so yummy!!
I have made many times!
This is a “go to” for our household.
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.
Delicious! Easy and I only marinated for 30 minutes! Definitely my baked chicken marinade from here on out.
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!!!
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!
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.
So glad you enjoyed it! I just made it again this past weekend!
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!
Delicious. Served with jasmine rice and veggies stir fried in sesame oil.
*trader joes frozen jasmine rice!!
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!
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?
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.
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
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.
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!
Marinated for 8 hours, used maple syrup and forgot the lemon.
Will make again. This time with lemon 🙂
Wow!! This recipe sounds amazing! I’m so making it tomorrow for my guests. Thank you so much for sharing!
You are very welcome. Hope you and your guests enjoy it.
They will! Mine did 🙂
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.
Thanks for the awesome recipe! I liked it!
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!!
Delicious- added to my Family Favorites pins. Added Brussels Sprouts & baby Carrots- they were so good in marinade!!
What a lovely chicken marinade recipe. I now use it to make chicken breasts and drumsticks too.
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.
This is a lovely recipe, thank you for sharing it with us. Have a wonderful day!
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!
Thank you for your feedback. I love you idea to use the marinade in a soup.
These chicken thighs were outstanding! The marinade is really killer! Will be making more soon.
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.
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???
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;)
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.
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.
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!!!!
You are very welcome!
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.
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.
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.
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!
I followed instructions to the letter. It was absolutely delicious. Would not change a thing. I served the chicken with rice and broccoli.
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!!
Glad to hear that!
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!!
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.
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.
Do I need to half the recipe if I use 4 thighs instead of 8?
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.
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
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.
I want to cook these in a slow cooker. How long would it take on slow? I’d brown them first.
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
Just made these last night and the fam loved them! Definitely going to make these again…. delicious! Thanks for the recipe 😀
You are very welcome.
This recipe is so fantastic. I’m going to check your other recipes too.
My husband made this for me tonight!! nothing changed , nothing added.. it was awesome.