Marinated Oven Baked Chicken Thighs
Apr 01, 2019, Updated Feb 18, 2026
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These oven baked chicken thighs are juicy, flavorful & exactly what you’re looking for in a chicken recipe. Smothered in a sweet soy sauce that makes itself in the pan, this is an easy weeknight dinner you’ll love.
Oven Baked Chicken Thighs
Prepare to fall in love with these savory, crispy, and tender baked marinated chicken thighs seasoned with a fragrant blend of paprika, thyme, basil, and rosemary. The chicken is transferred to a baking dish and then drenched in a tangy, homemade marinade made with soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic. After marinating in the fridge, these flavor-infused thighs are baked to a juicy tenderness and finger-licking deliciousness!
Why We Love This Marinated Chicken Recipe
- Easy to Prepare: The recipe is simple and perfect for any home cook. The prep work is minimal, and the oven does most of the work. Whether it’s a casual weeknight dinner or a more formal gathering, this easy meal will fit the occasion.
- Versatility: This chicken dish pairs well with a variety of side dishes, from roasted vegetables to mashed potatoes to a simple green salad.
- Marinade Magic: The mix of soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic creates a savory-sweet marinade that infuses the chicken, keeping it juicy and delicious.
- Delicious Pan Sauce: The flavorful pan sauce produced during baking adds an extra layer of deliciousness when drizzled over the chicken and any side dishes.
Ingredients For The Best Chicken Marinade
You’ll need low-sodium soy sauce, maple syrup, Worcestershire sauce, olive oil, apple cider vinegar, and garlic to create the marinade for the chicken thighs.
Katerina’s Recipe Tips
- Marinating Time: While this recipe calls for at least 1 hour of marinating, leaving your chicken to soak in the marinade for a longer period (up to 8 hours) can deepen the flavor. However, avoid marinating for more than 24 hours as the acid in the marinade can start to break down the meat and alter its texture.
- Basting: Basting the chicken halfway through cooking with the liquid not only keeps the meat juicy but also adds an extra layer of flavor.
- Temperature Check: Make sure the chicken is cooked properly by using a meat thermometer. The internal temperature should reach 165˚F (74˚C).
- Resting Time: Allow the chicken to rest for 5 minutes after taking it out of the oven. This helps the juices redistribute throughout the chicken, making it more moist and flavorful.
What Can I Serve With Chicken Thighs?
Chicken thighs are great with hasselback potatoes, mushroom rice, creamy asparagus pasta, and these oven-roasted vegetables. You can also use them in chicken salads and sandwiches.
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Baked Marinated Chicken Thighs
Ingredients
FOR THE CHICKEN THIGHS
- 6 to 8 bone-in, skinless chicken thighs, (1.5 to 2 pounds, total)
- salt and freshly ground black pepper, to taste
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
FOR THE MARINADE
- ¼ cup low sodium soy sauce
- 3 tablespoons sugar free maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- sliced green onions, for garnish
Instructions
- Prepare the seasoning mix. Combine paprika, thyme, basil, and rosemary in a small mixing bowl.
- Prep the chicken. Season the chicken thighs with salt and pepper, then rub the seasoning mix over each piece. Transfer the chicken thighs to a 9×13 baking dish. Set aside.
- Make the marinade. In a small mixing bowl, whisk together the soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic until thoroughly incorporated.
- Marinate. Pour the marinade over the chicken thighs. Cover the chicken thighs and refrigerate for 1 hour or up to 8 hours.
- Prep to bake. Preheat oven to 425˚F. Remove the chicken from the fridge and set them on the counter while the oven preheats.
- Bake. Remove the cover and bake the chicken for 35 minutes, or until the internal temperature reaches 165˚F. Halfway through cooking, baste the chicken with the liquid.
- Broil. Turn on the broiler and continue baking for 3 to 4 more minutes, or until golden brown on top.
- Rest, then serve. Remove the chicken thighs from the oven and let them rest 5 minutes on the counter. Serve the chicken with the pan sauce and garnish with green onions.
Equipment
Video
Notes
- Chicken Thighs: I used bone-in, skinless chicken, but skin-on, bone-in chicken thighs can produce juicier and more flavorful meat.
- Marinating Time: While this recipe calls for at least 1 hour of marinating, you can marinate the chicken for up to 8 hours. Avoid marinating for more than 24 hours, as the acid can start to break down the chicken, making it mushy.
- Basting: Basting the chicken halfway through cooking keeps the meat juicy and adds extra flavor.a
- Temperature Check: The internal temperature of cooked chicken should register at 165˚F.
- Resting Time: Allow the chicken to rest for 5 minutes after taking it out of the oven to help the juices redistribute throughout the chicken.
- Store leftovers in an airtight container and keep them in the fridge for up to 4 days. You can also keep cooked chicken thighs in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Bake Chicken Thighs
Quick chicken thighs recipes are a must around here. One of my go-tos is my top-rated recipe for these juicy stove top chicken thighs, but these marinated chicken thighs have plenty of flavor; the dark meat is tender and delicious, and they roast perfectly. For this recipe, I use bone-in skinless chicken thighs. The skin is pretty awesome, but it packs too many calories and fat, so I almost always remove it.
- Start with making the marinade by combining low sodium soy sauce, maple syrup, Worcestershire sauce, olive oil, apple cider vinegar, and garlic.
- Season the chicken with salt, pepper, sweet paprika, and dried herbs. Rub in the seasonings. Transfer chicken to a baking dish and pour marinade over the chicken, cover, and set in the fridge for at least 1 hour, or up to 4 hours.
- Preheat oven to 425˚F. Remove chicken from the fridge, uncover, and bake for 35 minutes or until internal temperature reaches 165˚F. Halfway through cooking, baste the chicken thighs with the liquid. For a nicely browned top, turn on the broiler and cook for 4 more minutes or until golden.
- Remove the chicken thighs from the oven, rest for several minutes, and then serve with the pan sauce.
Proper Storage
- Store completely cooled leftovers in an airtight container and refrigerate for up to 4 days. You can also keep cooked chicken thighs in the freezer for up to 3 months.
More Chicken Thighs Recipes
- Spicy Sweet and Sticky Chicken Thighs
- Garlic Sauce Chicken Thighs
- Grilled Chicken Thighs with Brown Sugar Glaze
- Instant Pot Sticky Chicken Thighs
I for one aim to keep it simple. Entire meal in one baking dish. Let the products speak for themselves. Skin on deboned chicken thighs. 450 degrees. 2 rustic potatoes cut into 8 pieces and toss with Evoo and put in baking dish and cook by themselves for 20 minutes. Cut up a large red onion, bell pepper, cherry tomatoes and toss in oil and set aside. Debone chicken thighs , add salt, pepper, garlic powder, paprika, and toss in evoo. Remove baking dish from oven, spread potatoes to all sides of the baking dish, add all vegetables in the center of the dish, and top with the skin on chicken thighs. Bake for additional 30 to 40 minutes. Skin will get crispy and all the juices will flow onto the vegetables and potatoes. Serve up…Yum, Yum
Delicious! Thanks for sharing your recipe! ☺️
Can I make this in a crock pot?
Hi! Yes, you can just toss everything in the crock pot, add about 1/3 cup chicken broth, too, and cook on Low for about 5 hours. You don’t even have to marinate first because the chicken will soak up all the flavor while it cooks low and slow.
Oh my goodness, so good! That’s what I wrote on the top of my printed out recipe! I used boneless skinless chicken thighs and the recipe worked out perfectly!!! A very easy and delicious recipe that I paired with jasmine rice and steamed broccoli! Thank you!
That makes me so happy to hear! 😄 Love the idea of using chicken thighs—sounds like a perfect combo with jasmine rice and broccoli. Thanks so much for the kind words! 💛
I love this recipe. Juicy and delicios
So happy you love it! 😊 Juicy and delicious is exactly what we want! Thank YOU!!
Could do this with chicken breasts?
You can definitely make this with boneless chicken breasts—they just cook a little quicker than thighs, so you won’t need to bake them as long. I suggest starting to check for doneness around the 22-minute mark.
Very tasty, naturally very reminiscent of Chinese takeaway food. Thanks for posting!
I just wanted to tell you that we have made this recipe so many times! I found your recipe on Pinterest probably soon after you posted it and we’ve been making it every since, so probably about 6 years? It is a family favorite and it’s one of our go-to recipes to make it when we have guests over. Everyone loves it! Thank you so much for this wonderful recipe!
Wowsa! I didn’t believe these thighs would come out crispy the way I like when baking in a marinade, but they did. But what is amazing is just how moist, tender, juicy and melt in your mouth delicious they are. I made these today and I will be making them from now on. I did modify a bit: 1)used a homemade spice rub I use for grilling ribs all over and u der the skin , 2) added lots fresh lemongrass to marinade 3) added real maple syrup and 2 tblspns of OJ to marinade 40 minute marinade thighs.
They were even more tender than if I had used velveting. I let them sit w/just the rub mix x15 min then 40 minute in the marinade – just awesome.
So glad i found this recipe. Thx you