Baked chicken thighs marinade will become a regular on your weeknight menu. These delicious dishes are perfect for boneless, skinless, bone-in, and skin chicken. Buying chicken thighs with or without the bones is a matter of preference. Boneless thighs cook a little quicker, but bone-in thighs are slightly cheaper because the butcher does not have to do any extra work. Marinades are a simple way to elevate any meal. Just mix all of the ingredients of your choice.

Let the chicken marinate for at least 15-20 minutes. If you want to put the chicken in the marinade in the morning so they are ready to cook for dinner, leave them in the refrigerator. You can refrigerate chicken thighs in marinades for up to 24 hours in the fridge, and if you’re in a pinch, 15 minutes is all you need for your chicken to get the flavour you’re looking for. Chicken thighs are more tender than breasts, so you’re not using the marinades to tenderize the meat. You’re simply looking to add flavour.

The best way to know that your thighs are fully cooked is to use a meat thermometer. It should read at least 165 degrees Fahrenheit in the thickest portion of the meat. Also, remember that thigh meat will look pinkish-brown, even after cooking. Breast meat will be white when fully cooked. When using boneless chicken thighs, you must cook for 20 minutes in a 425 F oven, but this is just a general guideline. A meat thermometer is the safest way to know your meat is cooked.

Alternatively, you can mix all the ingredients together in a large plastic zip-top storage bag, add the chicken, and make sure to coat each piece. Place the chicken and sauce/marinade in a baking dish or leave them in a large plastic bag to marinate in the refrigerator until ready to cook.

When ready to cook, bake in a 425-degree F oven for 25 minutes with the skin side up. Flip the chicken and cook skin side down for another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook for a total of 45 minutes or until done. Cook until the internal temperature of the chicken reads 165 degrees F.

Ingredients;

  • 3 pounds¬† chicken thighs
  • Three tablespoons olive oil
  • Three tablespoons soy sauce
  • Five tablespoons honey
  • 4 cloves of garlic; minced or substitute 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fresh ground pepper
  • salt and pepper to taste

Instructions;

  1. Preheat oven to 425 degrees F.
  2. Mix the first six ingredients in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to the plastic bag, seal the bag, and turn the chicken to coat each piece. Then, place the chicken in the refrigerator to marinate until ready to cook, up to a day ahead.
  3. When ready to cook, add the chicken and marinade to a baking dish in a single layer. Bake the chicken skin side up in a 425-degree oven for 25 minutes.
  4. Flip the chicken and cook skin side down for another 10 minutes.
  5. Then, turn the chicken again, skin side up, and finish cooking for another 10 minutes to crisp up the skin, for a total of 45 minutes.
  6. Cook until the internal temperature of the chicken reads 165 degrees F.