Marinated Oven Baked Chicken Thighs

Chicken RecipeFreezer Friendly MealsLow Carb RecipesOne Pot Meals

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

TENDER BAKED CHICKEN THIGHS MARINATED IN A FLAVORFUL SOY SAUCE 

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.

CHICKEN MARINADE INGREDIENTS

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

Marinade over chicken

HOW TO BAKE CHICKEN THIGHS

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. 

WONDERING WHAT TO SERVE WITH CHICKEN THIGHS?

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.

HOW TO STORE COOKED CHICKEN

  • 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.

MORE CHICKEN THIGHS RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 13 votes
Oven Baked Chicken Thighs
Marinated Oven Baked Chicken Thighs
Prep Time
10 mins
Cook Time
40 mins
Marinating Time
1 hr
Total Time
50 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 kcal
Ingredients
FOR THE CHICKEN THIGHS
  • 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
FOR THE MARINADE
  • 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)
Instructions
  1. Season chicken thighs with salt and pepper.
  2. Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.

  3. Transfer chicken thighs to a 9x13 baking dish. Set aside.
  4. In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic; mix until thoroughly incorporated.

  5. Pour marinade over chicken thighs.
  6. Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
  7. Preheat oven to 425F.
  8. Remove chicken from fridge and let stand on the counter while oven preheats.
  9. 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.

  10. Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.

  11. Remove from oven and let stand 5 minutes on the counter.
  12. Serve chicken with the pan sauce and garnish with green onions.
Recipe Notes

WW FREESTYLE POINTS: 4 

 

HOW TO STORE COOKED CHICKEN THIGHS

  • 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.

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14 Responses
  1. 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.

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Katerina
I'm 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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