Killer Chicken Thigh Marinade
Try this Killer Chicken Thigh Marinade recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains honey
dairy free
- 2 tbsp olive oil
- 1 tbsp worcestershire sauce
- 1 tbsp sesame oil
- 1/2 tsp freshly ground black pepper
- 5 tbsp honey or maple syrup
- 4 tbsp low sodium soy sauce
- 2 tbsp lemon or lime juice
- 2 tsp kosher salt (plus more to taste)
- 6 cloves of garlic minced
- 9 bone-in, skin-on chicken thighs (about 4 lbs)
- Carbohydrate 8.37779994003775 g
- Cholesterol 0 mg
- Fat 2.27002555893307 g
- Fiber 0.162256666158135 g
- Protein 0.84007022350999 g
- Saturated Fat 0.32016777825572 g
- Serving Size 1 1 Serving (26g)
- Sodium 366.861906297975 mg
- Sugar 8.21554327387962 g
- Trans Fat 0.0912355557017039 g
- Calories 54 calories
Mix all ingredients for marinade together in a large bowl or a plastic zip-lock 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.
