Marinated Oven Baked Chicken Thighs

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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


Baked Chicken Thighs are crispy on the outside and very tender on the inside. The best course of action for those results, is as follows: pour the marinade over bone-in, skinless chicken thighs, set in the fridge for a couple of hours, then bake! 

Baked Chicken Thighs with Maple Soy Sauce

An easy chicken dinner that requires very little prep work? YAHS, please! Also, you can prepare a large batch to feed a crowd, just double or triple the ingredients.

By the way, the maple-soy flavored marinade/sauce is INSANE.


  • low sodium soy sauce
  • maple syrup
  • Worcestershire sauce 
  • olive oil
  • apple cider vinegar
  • garlic

Marinade over chicken


Quick chicken thighs recipes are a must around here – one of my go to’s is my very popular recipe for these juicy Stove Top Chicken Thighs.

Oven Baked Chicken thighs have plenty of flavor, the dark meat is yummy and tender, and they work perfectly when roasted. 

For this recipe, I use bone-in skinless chicken thighs. I know the skin is pretty awesome, but it packs way 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.
  • Pour marinade over the chicken, cover, and set in the fridge for at least 1 hour, or up to 4 hours. 
  • Preheat oven to 425F.
  • Remove chicken from fridge, uncover, and bake for 35 minutes, or until internal temperature reaches 165F. Half way 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 from oven and serve with the pan sauce. 


Chicken thighs are great with Hasselback Potatoes, Mushroom Rice, Creamy Asparagus Pasta, and vegetables.  You can also use them in chicken salads and sandwiches. 

Oven Baked Chicken Thighs in a plate with green beans.


  • Store completely cooled leftovers in an airtight container and keep in the fridge for up to 4 days. You can also keep cooked chicken thighs in the freezer for up to 3 months.




5 from 21 votes
Oven Baked Chicken Thighs

Marinated Oven Baked Chicken Thighs

4 4 4
WW Freestyle: 4
Prep Time10 mins
Cook Time40 mins
Marinating Time1 hr
Total Time50 mins
Juicy and flavorful oven baked chicken thighs with a sweet soy sauce that makes itself in the pan.
Course: Dinner
Cuisine: American, Asian
Servings: 6
Calories: 147



  • 6 to 8 (1.5 to 2 pounds, total) bone-in, skinless chicken thighs
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon (or to taste) smoked or sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary


  • 1/4 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 (optional)


  • Season chicken thighs with salt and pepper.
  • Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.
  • Transfer chicken thighs to a 9x13 baking dish. Set aside.
  • In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic; mix until thoroughly incorporated.
  • Pour marinade over chicken thighs.
  • Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
  • Preheat oven to 425F.
  • Remove chicken from fridge and let stand on the counter while oven preheats.
  • Remove the cover and bake chicken for 35 minutes, or until internal temperature reaches 165F. Half way through cooking, baste the chicken with the liquid.
  • Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.
  • Remove from oven and let stand 5 minutes on the counter.
  • Serve chicken with the pan sauce and garnish with green onions.


  • Store completely cooled leftovers in an airtight container and keep in the fridge for up to 4 days. You can also keep cooked chicken thighs in the freezer for up to 3 months.
Nutrition Facts
Marinated Oven Baked Chicken Thighs
Amount Per Serving (1 thigh + sauce)
Calories 147 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 64mg21%
Sodium 456mg19%
Potassium 225mg6%
Carbohydrates 5g2%
Fiber 0g0%
Sugar 3g3%
Protein 13g26%
Vitamin A 220IU4%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: baked chicken, baked chicken thighs, chicken marinade, chicken thighs recipe, dinner ideas, easy chicken dinner recipe, easy dinner recipe, how long to bake chicken thighs

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60 Responses
  1. Angela

    Just made this recipe tonight and it was fabulous! Used regular maple syrup since that’s what I had in the pantry and used boneless, skinless chicken thighs, baked for 25 mins and 4 mins under the broiler. Otherwise, followed the recipe exactly. Served with steamed green beans and white rice. The hubby and I loved it! He’s got leftovers for his next 2 shits at work. Thank you for the recipe!

  2. Katrina

    I browsed through the comments and saw that some had successfully used boneless skinless thighs, but any adjustments for the temperature and timing?

    1. Katerina Petrovska

      For boneless skinless thighs, preheat oven to 425˚F and cook the thighs for about 20 to 22 minutes, or until internal temperature registers at 165˚F.

  3. john Jeffers

    Do you cook the chicken in the marinade or strain it then cook it? I’m sure either way would work, but what do you recommend? Thanks..jj

  4. Stephanie

    Thank you for sharing. I didn’t have the maple syrup so I used brown sugar. And boneless skinless chicken because that is what I had. Everyone loved it! I appreciate finding simple savory meals for the family. Encourages me to cook more! Thank you delicious!

    1. Katerina Petrovska

      Sure! You can bake boneless pork chops at 425˚F for about 15 to 20 minutes, turning once halfway through cooking. Pork chops are thoroughly cooked when internal temperature registers at 145˚F.

    1. Katerina Petrovska

      No, you don’t need to adjust the cooking time for the skin. The only time you’d need to adjust time is if the chicken thighs are with or without bones.

  5. Josette Ciantar

    Love the recipe. A sure hit with my family. So easy to do. Served it with steamed broccoli (goes well with the chicken marinade), carrots and roast potatoes. Thumbs up 🙂

    1. Katerina Petrovska

      Yes, you can definitely use chicken breasts, just start checking for doneness around the 22 to 25 minute mark because, chicken breasts need less time to cook through.

  6. Jan L

    This was some of the best chicken I’ve ever eaten and I will make it many more times. Thank you for sharing this amazing recipe .

  7. Kamm

    For Charly: Recipe says 425 degrees for 35 minutes, then check for internal temp of 165, and baste halfway through. No reduction of oven temp.

  8. C

    Quote: Looks fabulous, but you’ve not tested to say it is tasty and flavourful? –
    Why oh why are these comments self generated? Pisses me right off!
    To be fair, I like the look of the recipe, and I WILL, give it a bash today.
    Clearly, I can’t provide a verdict on the dish until it’s complete and tasted.

    I bet this honest and genuine post will be omitted from the comments 😉 x

    1. Katerina Petrovska

      Don’t let small things like, comments on other people’s websites, piss you off. 😉 Save those nerves for something important. And, no, they are not self-generated comments – not sure what that means – but those are real people and they are real comments.

  9. Yunen

    Can I marinate the chicken for more than 8 hours? Cooking this for lunch, and I’m thinking of leaving the marinade overnight.

      1. Katerina Petrovska

        Yes, you can refrigerate chicken thighs in marinades for up to 24 hours, but keep them in the fridge, covered.

      2. Davida Hawkins

        I don’t have any maple syrup and I was maybe going to replace that with a tiny bit of honey but don’t have any of that either, any suggestions??

  10. Linda Smith

    I made this recipe last night and it was awesome! I made it just the way the recipe said. I will definitely put this in with my favorite recipes.

  11. Brian

    Awesome. Made this last night for the family. The teenage son tried to lick his plate when he was finished. This was a huge hit with everyone at the table!!

  12. Sharon

    Wow! Delicious!!! I had 1.5 pounds of skinless, boneless chicken thighs in the freezer that I defrosted. Did a Google search and landed on this recipe to try. The chicken is tender and has an amazing flavor. I can’t say enough good things about it! It’s a keeper for sure!

    1. LEAH

      That is exactly how I stumbled upon it! Excellent and full of flavour! I had both thighs & drumsticks and it worked out great. I also see that you have instant pot recipes too- I look forward to checking them out. Thanks Katerina!

  13. Byenia

    I made this recipe last night. Didn’t have low-sodium soy sauce, so used a little less than called for and increased the olive oil slightly. Also placed some chunks of carrots and yellow potatoes in the dish as well. Cooked for nearly an hour. Tasted great! Would make this recipe again.

    1. Kamm

      For Byenia: You cooked this chicken and carrots and potatoes at 425 degrees for an hour???? Was this not mushy by then?
      I always follow a new recipe the way it is written, and only afterward will I change what may need changing or adapting.

  14. Charly

    Hi there, at what temperature did you all bake the chicken after preheating? Did you leave it at the 425 or did you reduce it to???

  15. Rooski

    Gotta say, this is a unique and wonderful concoction. I was jumping around on the web and looking for a fresh chicken recipe idea. Yours stood out.
    I made a few changes to account for some missing items in my spices.

    Keto: Chicken drumsticks. Skin stays on cause FAT is my friend on KETO. Replace maple syrup with maple extract. Liquid amino’s rather than soy sauce. Oregano replaces basil cause our basil bush died in the freeze. Added 1/4 tsp of Cayenne cause I’m a cajun. Cooked it exactly like your recipe and mmmmmmmmm….

    1. Jeannine Golpe

      Rooski, thanks for the suggestion to use maple extract. I was trying to figure how to make it keto.

  16. Mindy Haris

    Wow! I am very picky and love this recipe. Used some of the cooked marinated in the rice with veggies I made an it was special.
    My husband says I never make the same thing twice, an exaggeration, However i do find it hard to find a recipe I love and I love this one.

  17. Saint Steveo

    Haven’t cooked the chicken yet but it’s in the fridge resting. I added a few ingredients like opting out of spices for rub and added in its place beer can chicken rub instead. I also added a 1/4 cup of dark Newcastle and of course drank the rest. Removed some soy sauce. Added 1.5tsbl of organic honey. Hopefully I didn’t mess it up. I read an earlier comment stating regular soy sauce came out to salty. Will up date later on final tasting. I haven’t tried the original recipe so I can’t say if either one is better or not

    1. Grace

      I didn’t have any low sodium soy sauce, so I had to use the regular kind. I omitted the salt in the rub, but it was still too salty. I will definitely have to get some low sodium soy sauce. Even so, my husband still loved it. Very tender and very tasty. We will be enjoying this meal again.

  18. Sara Welch

    I love tender chicken thighs! This looks like a great family dinner option; excited to make this for my family this week!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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