17 Delicious Chicken Thigh Marinade Recipes Ultimate

Bursting with flavor and versatility, chicken thighs are the unsung heroes of the kitchen, ready to take your meals from mundane to magnificent with just a little marinade magic. Whether you’re craving something sweet, spicy, or irresistibly savory, our roundup of 17 Delicious Chicken Thigh Marinade Recipes is your ticket to transforming simple ingredients into extraordinary dinners. Dive in and discover your next favorite dish!

Honey Garlic Chicken Thigh Marinade

Get ready to elevate your chicken game with this sticky, sweet, and savory marinade that’s bursting with flavor.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/3 cup raw honey
• 1/4 cup soy sauce, reduced sodium
• 3 cloves garlic, finely minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 tbsp extra virgin olive oil

Instructions

1. In a medium bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes until fully combined.
2. Place chicken thighs in a large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring each piece is thoroughly coated. Marinate in refrigerator for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Remove chicken from marinade, reserving excess. Sear chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and sear for an additional 3 minutes.
5. Pour reserved marinade over chicken. Transfer skillet to preheated oven and bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C).
6. Let chicken rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Perfectly caramelized edges meet tender, juicy meat in every bite. Serve over a bed of fluffy jasmine rice or alongside roasted vegetables for a complete meal.

Lemon Herb Chicken Thigh Marinade

Make your taste buds dance with this zesty Lemon Herb Chicken Thigh Marinade—juicy, flavorful, and downright irresistible.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, kosher salt, and black pepper until well combined.
2. Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, for maximum flavor infusion.
3. Preheat your grill or oven to 375°F. If using an oven, line a baking sheet with parchment paper.
4. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the chicken thighs skin-side down for 5-7 minutes until the skin is crispy and golden. Flip and cook for an additional 5-7 minutes or until the internal temperature reaches 165°F. If baking, arrange the thighs skin-side up on the prepared baking sheet and bake for 25-30 minutes.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Yield tender, herb-infused chicken with a bright lemon kick. Perfect over a bed of quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Spicy Sriracha Chicken Thigh Marinade

Kickstart your dinner with a bang—this Spicy Sriracha Chicken Thigh Marinade packs heat, depth, and a sticky-sweet finish that’ll have you licking your fingers.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1/4 cup Sriracha sauce
• 2 tbsp raw honey
• 1 tbsp toasted sesame oil
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar

Instructions

1. In a medium bowl, whisk together Sriracha sauce, raw honey, toasted sesame oil, minced garlic, grated ginger, sea salt, black pepper, and apple cider vinegar until fully combined.
2. Place chicken thighs in a large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring each piece is thoroughly coated. Marinate in the refrigerator for at least 4 hours, or overnight for maximum flavor.
3. Preheat grill to medium-high heat (375°F). Remove chicken from marinade, letting excess drip off. Reserve marinade for basting.
4. Grill chicken thighs skin-side down for 6-7 minutes, until skin is crispy and lightly charred. Flip and baste with reserved marinade. Grill for another 6-7 minutes, or until internal temperature reaches 165°F.
5. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Crispy skin gives way to juicy, fiery meat with a hint of sweetness. Serve over steamed jasmine rice with a drizzle of extra Sriracha for those who dare.

Balsamic Glazed Chicken Thigh Marinade

Kick your dinner up a notch with this balsamic glazed chicken thigh marinade that’s equal parts tangy and sweet. Perfect for grilling or baking, it’s a foolproof way to impress with minimal effort.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1/4 cup high-quality balsamic vinegar
• 2 tbsp raw honey
• 2 cloves garlic, finely minced
• 1 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together balsamic vinegar, raw honey, minced garlic, extra virgin olive oil, Dijon mustard, smoked paprika, sea salt, and black pepper until fully combined.
2. Place chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat your grill or oven to 375°F. If grilling, lightly oil the grates to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill or bake the chicken thighs for 25-30 minutes, turning once halfway through and basting with reserved marinade during the last 10 minutes of cooking, until the internal temperature reaches 165°F and the skin is caramelized and slightly charred.
6. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

The result? Juicy, flavorful chicken with a sticky-sweet glaze that’s got a hint of smokiness. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that’s anything but basic.

Maple Dijon Chicken Thigh Marinade

Bold flavors collide in this Maple Dijon Chicken Thigh Marinade—**transform** your weeknight dinner with a sticky, sweet, and tangy glaze that’s **guaranteed** to impress.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. **Whisk** together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper in a medium bowl until fully combined.
2. **Place** chicken thighs in a large resealable plastic bag or shallow dish. **Pour** marinade over chicken, ensuring each piece is thoroughly coated. **Seal** bag or cover dish and **refrigerate** for at least 4 hours, or overnight for deeper flavor.
3. **Preheat** oven to 375°F (190°C). **Arrange** marinated chicken thighs skin-side up on a wire rack set over a baking sheet to allow even cooking and crispier skin.
4. **Roast** in preheated oven for 35-40 minutes, until internal temperature reaches 165°F (74°C) and skin is golden and caramelized. **Baste** with pan juices halfway through for extra moisture and flavor.
5. **Let rest** for 5 minutes before serving to allow juices to redistribute, ensuring succulent meat.

Lusciously glazed and perfectly balanced, this chicken boasts a crispy skin with juicy, flavorful meat beneath. **Pair** with roasted sweet potatoes or a crisp green salad for a meal that’s as vibrant as it is satisfying.

Teriyaki Chicken Thigh Marinade

Let’s dive into a teriyaki chicken thigh marinade that’s **bold, sweet, and sticky**—perfect for grilling or baking. This recipe **transforms simple thighs** into a crave-worthy dish with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce (low-sodium recommended)
• 1/4 cup mirin
• 1/4 cup sake
• 3 tbsp granulated sugar
• 2 tbsp honey
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. In a medium saucepan, combine soy sauce, mirin, sake, sugar, honey, ginger, and garlic. **Whisk** over medium heat until sugar dissolves, about 2 minutes.
2. Increase heat to medium-high and bring to a **simmer**. Cook for 5 minutes, stirring occasionally, to slightly reduce the sauce.
3. In a small bowl, mix cornstarch and cold water to create a slurry. **Stir** into the saucepan and cook for 1 minute until sauce thickens. Remove from heat and let cool to room temperature.
4. Place chicken thighs in a resealable bag or shallow dish. **Pour** cooled marinade over chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
5. Preheat grill or oven to 375°F. If grilling, **oil** the grates to prevent sticking. If baking, line a baking sheet with parchment paper.
6. **Cook** chicken for 6-7 minutes per side on the grill or 25 minutes in the oven, until internal temperature reaches 165°F. Baste with reserved marinade halfway through cooking.
7. **Rest** chicken for 5 minutes before serving to allow juices to redistribute.

Expect **juicy, flavorful thighs** with a glossy, caramelized exterior. Serve over steamed rice with a sprinkle of sesame seeds and sliced scallions for an **elevated weeknight dinner**.

Smoky Paprika Chicken Thigh Marinade

Bold flavors meet effortless prep in this smoky paprika chicken thigh marinade that’s about to become your weeknight hero. Grab your apron—this is hands-off marinating magic with a punchy, smoky kick.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 3 tbsp smoked paprika
• 2 tbsp extra-virgin olive oil
• 1 tbsp raw honey
• 3 cloves garlic, finely minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup apple cider vinegar

Instructions

1. In a large mixing bowl, whisk together smoked paprika, extra-virgin olive oil, raw honey, minced garlic, sea salt, black pepper, and apple cider vinegar until fully combined.
2. Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Tip: For deeper flavor, gently lift the skin and rub marinade underneath.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for maximum flavor penetration.
4. Preheat your grill or oven to 375°F. If using an oven, line a baking sheet with parchment paper.
5. Remove chicken from the marinade, letting excess drip off. Discard remaining marinade.
6. Grill or bake chicken thighs for 25-30 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F. Tip: Baste with a bit of olive oil halfway through for extra crispiness.
7. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Tip: Sprinkle with flaky sea salt right before serving for a texture contrast.

Get ready for chicken thighs that are juicily tender with a smoky-sweet crust. Serve them atop a crisp salad or with charred lemon halves for a bright finish.

Greek Yogurt Chicken Thigh Marinade

Elevate your chicken game with this creamy, tangy Greek Yogurt Chicken Thigh Marinade that’s bursting with flavor and impossibly juicy.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1 cup full-fat Greek yogurt
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 4 garlic cloves, finely minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh dill

Instructions

1. In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, kosher salt, and black pepper. Whisk until fully blended.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat oven to 375°F (190°C). Arrange marinated chicken thighs on a wire rack set over a baking sheet, allowing excess marinade to drip off.
4. Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
5. Remove from oven and let rest for 5 minutes. Garnish with freshly chopped dill before serving.

Velvety from the yogurt and zesty from the lemon, these thighs are a dream. Serve over a bed of quinoa or with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Coconut Lime Chicken Thigh Marinade

Craving a tropical twist on your weeknight chicken? This Coconut Lime Chicken Thigh Marinade **transforms** ordinary poultry into a juicy, flavor-packed masterpiece with just a few pantry staples.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1/2 cup full-fat coconut milk
• 2 tbsp freshly squeezed lime juice
• 1 tbsp lime zest
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tbsp raw honey
• 1 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, whisk together coconut milk, lime juice, lime zest, minced garlic, grated ginger, honey, coriander, sea salt, and black pepper until fully combined.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and sear skin-side down for 5-7 minutes until golden brown.
4. Flip chicken thighs and transfer skillet to the preheated oven. Bake for 20-25 minutes, or until internal temperature reaches 165°F.
5. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Velvety coconut milk and zesty lime create a **tender, succulent** chicken with a crispy skin finish. Serve over steamed jasmine rice or alongside a vibrant mango salsa for an extra pop of color and flavor.

Soy Ginger Chicken Thigh Marinade

Tantalize your taste buds with this Soy Ginger Chicken Thigh Marinade—**bold flavors** meet **juicy tenderness** in under 30 minutes. Perfect for grilling or baking, this dish is a **weeknight hero** with minimal prep and maximum payoff.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs
– 1/4 cup low-sodium soy sauce
– 2 tbsp freshly grated ginger
– 1 tbsp toasted sesame oil
– 2 cloves garlic, finely minced
– 1 tbsp honey
– 1/2 tsp crushed red pepper flakes
– 1 tbsp grapeseed oil

Instructions

1. **Whisk together** soy sauce, grated ginger, sesame oil, minced garlic, honey, and red pepper flakes in a medium bowl until fully combined.
2. **Pat dry** chicken thighs with paper towels to ensure the marinade adheres properly.
3. **Submerge** chicken thighs in the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. **Preheat** grill or oven to 375°F. If grilling, lightly oil the grates with grapeseed oil to prevent sticking.
5. **Remove** chicken from marinade, letting excess drip off. Discard remaining marinade.
6. **Grill or bake** chicken thighs for 25-30 minutes, turning once halfway through, until internal temperature reaches 165°F and skin is crispy.
7. **Rest** chicken for 5 minutes before serving to allow juices to redistribute.

**Tip:** For extra crispiness, broil the chicken for the last 2-3 minutes. **Tip:** Reserve a bit of marinade before adding chicken for a quick glaze. **Tip:** Letting the chicken come to room temperature before cooking ensures even doneness.

The result? **Sticky, savory-sweet** chicken with a **caramelized crust** and **tender interior**. Serve over steamed jasmine rice or shred into tacos for a **flavor-packed twist**.

BBQ Chicken Thigh Marinade

Dive into the ultimate BBQ chicken thigh marinade that’s guaranteed to steal the show at your next cookout. Bold flavors meet juicy, tender thighs in this no-fail recipe.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 3 tbsp smoked paprika
• 2 tbsp raw honey
• 4 garlic cloves, minced
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 8 bone-in, skin-on chicken thighs

Instructions

1. In a large mixing bowl, whisk together the extra-virgin olive oil, apple cider vinegar, smoked paprika, raw honey, minced garlic, kosher salt, and freshly ground black pepper until fully combined.
2. Add the bone-in, skin-on chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Tip: For deeper flavor, gently lift the skin and rub some marinade underneath.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat.
4. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
5. Remove the chicken thighs from the marinade, letting excess drip off, and place them skin-side down on the grill. Discard the remaining marinade.
6. Grill for 6-7 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Avoid flipping the chicken more than once to ensure a perfect sear.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: For an extra kick, drizzle with a bit more raw honey right before serving.

Bursting with smoky sweetness and a hint of tang, these BBQ chicken thighs are irresistibly juicy with a crispy skin that crackles with every bite. Serve them atop a bed of creamy coleslaw or alongside grilled corn for a summer feast that’s anything but ordinary.

Orange Rosemary Chicken Thigh Marinade

Hit your weeknight dinner out of the park with this zesty, herb-packed marinade that transforms humble chicken thighs into a showstopper.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/2 cup freshly squeezed orange juice
• 2 tbsp finely chopped fresh rosemary
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp honey
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, whisk together orange juice, rosemary, garlic, olive oil, honey, salt, and pepper until fully combined.
2. Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your oven to 375°F (190°C) and arrange the marinated chicken thighs skin-side up on a baking rack set over a sheet pan.
4. Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Golden and glistening, these chicken thighs boast a crispy skin giving way to succulent, flavor-infused meat. Serve atop a bed of wild rice or alongside roasted root vegetables for a meal that’s as visually stunning as it is delicious.

Garlic Parmesan Chicken Thigh Marinade

Make your taste buds dance with this Garlic Parmesan Chicken Thigh Marinade—juicy, flavorful, and downright addictive.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, whisk together the olive oil, Parmesan cheese, minced garlic, lemon juice, oregano, red pepper flakes, sea salt, and black pepper until fully combined.
2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) for optimal cooking.
4. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the chicken thighs skin-side down first, for 5-6 minutes, until the skin is crispy and golden. Flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Kick it up a notch by serving these thighs over a bed of creamy polenta or alongside a crisp arugula salad. The crispy skin and tender meat, infused with garlic and Parmesan, promise a meal that’s as satisfying to eat as it is impressive to present.

Chili Lime Chicken Thigh Marinade

Spice up your dinner routine with this zesty chili lime chicken thigh marinade that packs a punch of flavor in every bite. Perfect for grilling or baking, it’s a foolproof way to elevate your protein game.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/4 cup fresh lime juice
• 2 tbsp avocado oil
• 2 cloves garlic, finely minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp honey
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. In a large mixing bowl, whisk together lime juice, avocado oil, minced garlic, chili powder, smoked paprika, cumin, sea salt, black pepper, and honey until fully combined.
2. Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat (375°F) or oven to 400°F. For grilling, lightly oil the grates to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
5. Grill or bake chicken thighs for 25-30 minutes, turning once halfway through, until internal temperature reaches 165°F and skin is crispy and charred in spots.
6. Garnish with fresh cilantro before serving.

Delight in the perfect balance of tangy lime and smoky chili with these succulent chicken thighs. Serve atop a bed of cilantro-lime rice or slice for a vibrant taco filling.

Mustard Thyme Chicken Thigh Marinade

Now, let’s dive into a marinade that’ll transform your chicken thighs into a flavor-packed masterpiece. Bold mustard meets earthy thyme in this no-fuss, high-impact recipe.

Ingredients

• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh thyme leaves, finely chopped
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs

Instructions

1. In a medium bowl, whisk together Dijon mustard, whole grain mustard, extra virgin olive oil, fresh thyme leaves, minced garlic, kosher salt, and freshly ground black pepper until fully combined.
2. Place chicken thighs in a large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring each piece is thoroughly coated. Marinate in refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Preheat oven to 375°F. Remove chicken from marinade, letting excess drip off. Reserve marinade.
4. Heat a large oven-proof skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear other side for 3 minutes.
5. Brush reserved marinade over chicken thighs. Transfer skillet to oven and bake for 25-30 minutes, or until internal temperature reaches 165°F.
6. Let chicken rest for 5 minutes before serving. This allows juices to redistribute, ensuring moist, flavorful meat.

Bursting with tangy, herby notes, this chicken boasts a crispy skin and succulent interior. Serve atop a warm farro salad or with roasted root vegetables for a hearty, satisfying meal.

Cilantro Lime Chicken Thigh Marinade

Kickstart your meal prep with this zesty Cilantro Lime Chicken Thigh Marinade that’s bursting with flavor. Perfect for grilling or baking, it’s a game-changer for your weeknight dinners.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1/4 cup extra-virgin olive oil
• 1/3 cup fresh lime juice
• 1/4 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, whisk together extra-virgin olive oil, fresh lime juice, finely chopped fresh cilantro, minced garlic, honey, ground cumin, smoked paprika, sea salt, and freshly ground black pepper until fully combined.
2. Add bone-in, skin-on chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. For maximum flavor, marinate for at least 2 hours in the refrigerator, preferably overnight.
3. Preheat your grill to medium-high heat (375°F to 400°F) or oven to 375°F for baking. Tip: For grill marks, place chicken skin-side down first.
4. Cook chicken thighs for 25-30 minutes, turning once halfway through, until the internal temperature reaches 165°F and the skin is crispy. Tip: Baste with leftover marinade in the first 10 minutes for extra juiciness.
5. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Tip: Cover loosely with foil to keep warm.

Here’s the deal: this marinade delivers tender, juicy chicken with a crispy skin and a vibrant, herby kick. Serve it over a bed of quinoa or slice it up for tacos with a dollop of avocado crema.

Curry Yogurt Chicken Thigh Marinade

Craving a dish that’s creamy, spicy, and utterly irresistible? This curry yogurt chicken thigh marinade is your ticket to flavor town—no passport required.

Ingredients

• 1.5 lbs skin-on, bone-in chicken thighs
• 1 cup full-fat Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1 tbsp lemon juice

Instructions

1. In a large mixing bowl, combine Greek yogurt, clarified butter, garam masala, turmeric powder, minced garlic, grated ginger, kosher salt, cayenne pepper, and lemon juice. Whisk until smooth.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat oven to 375°F. Arrange marinated chicken thighs on a wire rack set over a baking sheet, skin side up.
4. Bake for 35-40 minutes, or until the internal temperature reaches 165°F and the skin is golden and slightly charred at the edges.
5. Let rest for 5 minutes before serving to allow juices to redistribute.

Richly spiced and luxuriously tender, these chicken thighs boast a crispy skin with a melt-in-your-mouth interior. Serve atop a bed of basmati rice or with naan for a meal that’s anything but basic.

Conclusion

Zesty flavors await in our roundup of 17 Delicious Chicken Thigh Marinade Recipes! Whether you’re craving something sweet, spicy, or savory, there’s a marinade here to elevate your meal. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!