These are the Best Chicken Thigh Marinades with simple ingredients. Try Sesame, Chipotle, Greek, Balsamic or Honey Dijon.
I’ve always been a breast girl (I’m talking about chicken, get your head out of the gutter!) so every time I make chicken thighs I always wonder why I never make them more LOL! You’re gonna LOVE these marinades just like I do.
Why you’ll love these marinades
- Easy to make: Most of these marinades contain just five ingredients or less using pantry staples you already have at home.
- Versatility: Once your thighs are marinated, you can pair them with virtually ANY sides.
- Freezer-friendly: Marinate the chicken and freeze it for later for an easy meal prep protein option.
Ingredients for chicken thigh marinades
- Oil – use a neutral cooking oil like olive, avocado or canola oil, or a flavoured cooking oil like sesame oil.
- Seasonings – add in any seasonings or sauces of your choice like soy sauce, garlic, honey, spices and more.
- Acid – you don’t have to use an acid like lemon or lime juice for chicken thigh marinade, but it helps tenderize the meat.
How to make marinated chicken thighs
- Make the marinade.
- Marinate the chicken thighs.
- Bake, grill or pan fry the chicken thighs.
- Serve with a carb and veggie.
My favourite marinades
Pick one of the marinades below or make them all! Fold tinfoil into different sections on a sheet pan, then try a different marinade in each section. The foil will keep the marinades separate.
- Chipotle marinade: Goes well with Tex Mex dishes like Mexican rice or cowboy caviar.
- Greek marinade: It tastes delicious with tzatziki, pita bread and Greek salad or on these Greek fries.
- Garlic sesame marinade: Serve it over jasmine rice with a side of sesame coleslaw.
- Honey Dijon marinade: Keep things simple with mashed potatoes or roasted vegetables.
- Balsamic marinade: Serve it on your fave salad or with brussels sprouts.
tips & tricks
These easy tips and variations make it simple to switch things up and keep your chicken thighs anything but boring.
- Make multiple marinades at once: Use foil dividers to try different marinades. It’ll give you tons of variety for your weekly meal prep.
- Choose your cooking method: Bake them in the oven, grill on the BBQ, pan fry in a skillet or even cook in the air fryer.
- Try different marinade ingredients: Try out different oils, seasonings, spices and acids. Check out my guide to flavour profiles for some ideas.
Frequently asked questions
How long should I marinate the chicken thighs?
You’ll want to let your chicken marinate for at least 15-20 minutes. You can leave them in longer and marinate them overnight or in the fridge during the day, but 15 to 20 minutes is the minimum to make sure they’re infused with all those yummy flavours from the marinade.
Should I use boneless or bone-in thighs?
It’s really a matter of preference. Boneless skinless chicken thighs cook a little quicker and have a lower fat content, whereas bone-in thighs have a higher calorie count but tend to be a bit cheaper.
How do I know when they’re fully cooked?
Cooked chicken thigh should be opaque throughout, with clear juices and no pinkness, especially near the bone. They’ll feel firm and spring back when pressed. It’s always helpful to use a food thermometer to make sure the chicken is cooked to a safe internal temperature of 165°F (74°C).
How do I make the chicken crispy?
The skin of the chicken is what gets crispy, so if you’re using skinless thighs, they’re not going to get crispy unless you grill them. If you’re using skin-on chicken thighs and you want crispy skin, cook the thighs at 450° F on the top third of the oven, which is the hottest part of the oven. It also helps to occasionally baste the thighs with marinade.
How to prep ahead, store and reheat
Prep ahead: Refrigerate the raw chicken thighs in the marinade for up to 24 hours in the fridge. You can also make the marinade up to a week in advance and store it in the fridge.
Freeze ahead: Freeze the raw thighs in the marinade for up to 3 months. Thaw in the fridge overnight then cook as normal.
Storing leftovers: Store cooked marinated chicken in the fridge for up to 5 days in airtight containers.
Reheating leftovers: Sprinkle some water over top to avoid that leftover chicken taste, place a damp paper towel over top, then microwave for 1-2 mins.
Very important note: Never reuse a marinade that is left over from marinating another meat.
More easy chicken recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on using these chicken thigh marinades for meal prep lunches or dinners.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Use these Ziploc bag holders if you’re marinating the chicken then freezing it.
5 Amazing Chicken Thigh Marinades
Ingredients
- 8 boneless, skinless chicken thighs
Garlic sesame marinade
- 1 tbsp sesame oil or olive oil or canola oil
- 1/4 cup low-sodium soy sauce or tamari or coconut aminos
- 2 cloves garlic, minced freshly minced or jarred minced garlic
- 1 tbsp fresh minced ginger or ground ginger powder
Chipotle marinade
- 1 tbsp olive oil or avocado or canola oil
- 1/4 cup chipotle peppers in adobo sauce or chipotle powder or paprika
- 1 tbsp lime juice or lemon juice
- 2 cloves garlic, minced freshly minced or jarred minced garlic
- 1/2 tsp each salt & pepper
Honey dijon marinade
- 2 tbsp honey or dates or maple syrup
- 2 tbsp Dijon mustard or stone-ground mustard
- 1 tbsp olive oil or avocado or canola oil
- 1/2 tsp each salt & pepper
Balsamic marinade
- 2 tbsp olive oil or avocado or canola oil
- 1/4 cup balsamic vinegar or red wine vinegar with honey
- 2 tbsp honey or maple syrup, agave or brown sugar
- 2 cloves garlic, minced freshly minced or jarred minced garlic
- 1/2 tsp each salt & pepper
Greek marinade
- 2 tbsp olive oil or avocado or canola oil
- 1/4 cup lemon juice or lime juice
- 1 tbsp oregano or thyme, basil or Italian seasoning
- 2 cloves garlic, minced freshly minced or jarred minced garlic
- 1/2 tsp each salt & pepper
Instructions
- Preheat oven to 425 F. Mix together chicken marinade of choice in a small bowl and pour over chicken in a Ziploc bag or small bowl. Marinate for 15-20 minutes.
- Line a baking sheet with parchment paper or tin foil. If you'd like to do multiple marinades at a time, make dividers using your tin foil as shown in the video below. Add chicken thighs with bottom area facing down. Bake for 12 minutes, then flip and bake 8 more minutes.
- Check that chicken is cooked through. A meat thermometer should read 165 F in the thickest part of the thigh.
- Let chicken rest for 5-10 minutes before slicing or chopping. Store in glass containers for later or serve immediately with a side dish. Enjoy!
Video
Comments & Reviews
Jane Ellen says
Is this 8 thighs per marinade? In the Ziplocs it looks like only 4 per bag.
Taylor Stinson says
You can do up to 8 thighs and as little as 2.
Sargam says
Use the Greek marinate chicken recipe A LOT!!! thank you so much 🙂
Also tried the same marinade on fish and it’s amazing!! Just cooked it at a lower temperature for less time and the lemon REALLY complements the salmon!!!
Taylor Stinson says
Yes I feel like the Greek marinade would be amazing with salmon! So happy you enjoyed 🙂
Melissa says
Hello! I’m so excited to give these marinades a try.
Do have suggestions for cooking them in an electric pressure cooker? Any ideas would be greatly appreciated and thanks so much!
Taylor Stinson says
I have a post on that here! https://thegirlonbloor.com/garlic-sesame-instant-pot-chicken-thighs/
Melissa says
Perfect and thank you so much!! I work 7/7 and prep 21 meals (plus snacks) every other week. I’ve recently discovered and love sesame oil and always have garlic on hand. And I really appreciate that you provide ingredient substitutions. It’s officially on the menu for next week! (Next marinade will probably be the Chipotle one. I’m thinking, maybe, shredded for tacos…?)
PS: I will now follow your blog!
Charlotte says
How long once cooked can the chicken be stored in the fridge please?
Taylor Stinson says
3-4 days
Laurie-Anne says
Can I use this marinade for grilling instead of baking?
Taylor Stinson says
Yes of course!
Judy says
Can I freeze the chicken before cooking and then defrost and cook.
Taylor Stinson says
Yes you can!
Judy says
Can I use bone in chicken thighs?
Taylor Stinson says
Yes you can!
Stephanie Dunbar says
Is this 8 boneless chicken thighs for each marinade?
Taylor Stinson says
Yes it is.
Kelly says
Hello! Could you freeze the chicken after cooked? if so, for how long?
Taylor Stinson says
Hi Kelly – yes you can! You can freeze it for up to 3 months and defrost in the fridge overnight once ready to enjoy again.
Nick says
“1/4 cup chipotle peppers in adobo sauce”
What exactly does this mean? Do I use the whole peppers + sauce, just the sauce or a puree? I genuinely don’t know. I’ve got a can of this stuff sitting around but I’ve never used it before.
Taylor Stinson says
You take 1/4 cup from the can filled with a combination of peppers and sauce, mincing up the peppers so they can be integrated into the sauce better. Hope that helps!