Description
Make your weeknights sizzle with this juicy chicken thigh marinade that takes just minutes to prep but tastes like you spent all day in the kitchen.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- ¼ cup (60ml) olive oil
- 3 tablespoons (45ml) soy sauce
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (15ml) balsamic vinegar
- 3 cloves garlic, minced
- 1 tablespoon (15g) brown sugar
- 1 tablespoon (3g) fresh rosemary, chopped
- 1 teaspoon (1g) dried oregano
- 1 teaspoon (2g) paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- In a medium bowl, whisk together olive oil, soy sauce, lemon juice, balsamic vinegar, minced garlic, brown sugar, rosemary, oregano, paprika, red pepper flakes, black pepper, and onion powder until well combined.
- Place chicken thighs in a zip-top bag or shallow glass container and pour the marinade over them, ensuring all pieces are fully coated.
- Seal the bag or cover the container and refrigerate for 2-8 hours (4-6 hours is ideal).
- Remove chicken from refrigerator 15-20 minutes before cooking and let it come to room temperature.
- Remove chicken from marinade and pat dry with paper towels. Discard used marinade.
- Cook using your preferred method: grill over medium-high heat for 6-7 minutes per side, bake at 425°F for 20-25 minutes, or pan-sear for 5-7 minutes per side until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving to allow juices to redistribute.