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Delicious Chicken Thigh Marinades in 5 ziploc bags
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4.72 from 80 votes

5 Best Chicken Thigh Marinade Recipes

These are the Best Chicken Thigh Marinades! They’re great for meal prep. Try Sesame, Chipotle, Greek, Balsamic and Honey Dijon.
Prep Time10 minutes
Cook Time20 minutes
Resting time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 308kcal

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 by slicing one of the thighs down the middle and if meat thermometer reads 165 F.
  • 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

Notes

If you want crispier chicken, use chicken thighs with the skin on.
Make multiple marinades at once using foil dividers.
Serve with a side of steamed veggies, rice, salad or roasted potatoes.
Marinade your chicken ahead of time then store it in the fridge for 24 hours or freeze it for up to 3 months.

Nutrition

Calories: 308kcal | Carbohydrates: 1g | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 732mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Calcium: 23mg | Iron: 2mg