Chicken Thigh Marinade

This chicken thigh marinade adds so much flavor and tenderness to the meat. It's a great way to elevate the taste and impress your friends and family with a delicious meal.

📝 Ingredients

• 1/3 cup olive oil
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon minced garlic
• 1 tablespoon chopped parsley (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 pounds boneless skinless chicken thighs

👨‍🍳 Instructions

1. 1Prepare the Marinade – In a medium bowl, whisk together the olive oil, water, soy sauce, Worcestershire sauce, Dijon mustard, honey, garlic, parsley (if using), salt, pepper, and smoked paprika (if using). If desired, reserve ¼ cup for basting.
2. 2Marinate the Chicken – Add the chicken to a baking dish or large resealable plastic bag. Pour the marinade over, turn to coat, cover, and refrigerate. Press out the excess air if using a plastic bag. Marinate for a minimum of 30 minutes and up to 24 hours. Flip halfway through for even marination.
3. 3Dry the Chicken – Remove the chicken from the marinade and lightly pat dry with paper towels to remove excess moisture from the surface. If grilling or baking, you can just shake off the excess marinade. Discard marinade.
4. 4Cook the Chicken – Use the desired cooking method, and cook to an internal temperature of 165 to 175ºF (74 to 79ºC). Baste with reserved marinade if desired.Grill: Preheat the grill to medium-high heat, about 400 to 450ºF (204 to 232ºC). Clean and grease the grates with oil. Keep one burner off for indirect cooking. Place the chicken on the direct heat side and close the lid. Cook each side until char marks form, about 5 to 8 minutes, depending on the thickness. If browning quickly, move the chicken to the indirect heat side to complete cooking.Pan Sear: Set a large cast iron or stainless steel pan over medium heat. Once hot, add one tablespoon of oil, then add the chicken and cook for 4 to 5 minutes. Flip and cook for about 4 to 6 minutes.Bake: Preheat the oven to 425ºF (218ºC). Add the chicken to a greased foil-lined sheet pan or baking dish. Bake until fully cooked, about 15 to 20 minutes, depending on the thickness.Air-Fryer: Preheat air fryer to 375ºF (190ºC). Cook for 13–17 minutes, flipping halfway through.
5. 5To Serve – Transfer to a cutting board or clean serving platter. Tent with foil for 5 minutes before slicing or serving.