Marinated Oven Baked Chicken Thighs

4.77 from 47 votes
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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.

Close-up photo of Oven Baked Chicken Thighs topped with a juicy marinade and sliced green onions.


 

Oven Baked Chicken Thighs

Prepare to fall in love with these savory, crispy, and tender baked chicken thighs seasoned to perfection 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, a mix of 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 Chicken Recipe

  • 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, ensuring juicy and flavorful meat.
  • Easy to Prepare: The recipe is easy and simple, perfect for any home cook. The prep work is minimal, and the oven does most of the cooking.
  • Versatility: This chicken dish pairs well with various side dishes, from roasted vegetables to mashed potatoes or a simple green salad, making it easy to complete a meal.
  • Suitable for Different Occasions: Whether it’s a casual weeknight dinner or a more formal gathering, this baked chicken thigh dish can fit any occasion.
  • 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.
Image of Baked Chicken Thighs with Maple Soy Sauce.

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.
Pouring Marinade over raw chicken thighs.

How To Bake Chicken Thighs

Quick chicken thighs recipes are a must around here – one of my go-to’s is my top-rated recipe for these juicy Stove Top Chicken Thighs. But these 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. The skin is pretty awesome but packs too many calories and fat, so I almost always remove it.

  1. Start with making the marinade by combining low sodium soy sauce, maple syrup, Worcestershire sauce, olive oil, apple cider vinegar, and garlic. 
  2. 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. 
  3. 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.
  4. Remove the chicken thighs from the oven, rest for several minutes, and then serve with the pan sauce. 

Tips For Oven Baked Chicken Thighs

  • 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: Ensure your chicken is cooked properly by using a meat thermometer. The internal temperature should reach 165˚F. That’s 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?

Oven Baked Chicken Thighs on a plate with green beans.

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.

More Chicken Thighs Recipes

ENJOY!

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4.77 from 47 votes

Marinated Oven Baked Chicken Thighs

Baked Chicken Thighs marinated in a savory blend of soy sauce, maple syrup, Worcestershire, olive oil, vinegar, and garlic. Simple to prepare and bursting with flavor, this dish is perfect for a family meal or a special occasion.
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinating Time: 1 hour
Total Time: 2 hours
Servings: 6

Ingredients 

FOR THE CHICKEN THIGHS

  • 6 to 8 bone-in, skinless chicken thighs,, (1.5 to 2 pounds, total)
  • salt and fresh 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
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Instructions 

  • Season chicken thighs with salt and pepper.
  • Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning over each piece of chicken.
  • Transfer the chicken thighs to a 9×13 baking dish. Set aside.
  • In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic; whisk until thoroughly incorporated.
  • Pour the marinade over the chicken thighs. Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
  • Preheat oven to 425˚F.
  • Remove chicken from the fridge and let stand on the counter while the oven preheats.
  • Remove the cover and bake the chicken for 35 minutes, or until internal temperature reaches 165˚F. Halfway through cooking, baste the chicken with the liquid.
  • Turn on the broiler and continue to bake for 3 to 4 more minutes or until golden brown on top.
  • Remove the chicken thighs from the oven and let stand 5 minutes on the counter.
  • Serve the chicken with the pan sauce and garnish with green onions.

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 and make it mushy.
  • Basting: Basting the chicken halfway through cooking keeps the meat juicy and adds extra flavor.
  • 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

Serving: 1thigh + sauce | Calories: 147kcal | Carbohydrates: 5g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 456mg | Potassium: 225mg | Fiber: 0g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1.2mg

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.

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68 Comments

  1. Ed Segovis says:

    Great dish. Only thing I did differently was lowered temp to 400 and cooked for 30 min. Also added mushrooms to the chicken.

    1. Katerina says:

      Sounds like your adjustments, like lowering the temp and adding mushrooms, really made the dish even better! I’m very glad you enjoyed it! Thank YOU! 🙂

  2. Cassie says:

    Wonder if I can use this recipe in my crockpot?

    1. Katerina says:

      Yeah, absolutely. I would brown the chicken thighs on the stovetop for a couple of minutes per side before adding them to the slow cooker with the marinade ingredients. I also suggest adding maybe 1/4-cup chicken broth to the slow cooker. Then, cover and cook on Low for 5 hours or on High for 3 hours.

      1. Cassie says:

        Thank you for your response and suggestion!

  3. Anne Blackford says:

    I made this (tripled) for a large group. Quite easy to prepare, marinate, and bake. Everyone raved about it and asked for the recipe

  4. Chefyl says:

    I marinated the chicken 24 hours, based on a response in the comments. Though the texture was good, the finished product did not even taste like chicken to me [i can’t quite identify what the flavor most reminded me of, tho]. Won’t be trying this one again.

  5. wlingram21@gmail.com says:

    Can I please let everyone know that I have been searching for years for a recipe to make chicken thighs worthy because they are cheap, and I have found it!

    Thank you a thousand times to the OP, because this will be the best chicken you’ve ever made. Juicy, flavorful, perfect.

  6. Angela says:

    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!

    1. Angela says:

      Oops…that should say “shifts”
      Sorry for the typo! Hope someone can correct above.

    2. Katerina Petrovska says:

      That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂

  7. Katrina says:

    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 says:

      Hi!
      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.

  8. john Jeffers says:

    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

    1. Katerina Petrovska says:

      Hi!
      Yep, I cook it with the marinade because I like a juicier chicken.

  9. Stephanie says:

    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 says:

      That’s great! I’m very glad you everyone enjoyed it! Thank YOU! 🙂

  10. NANCY says:

    Could you use this marinade on boneless pork chops? How long would you bake them?

    1. Katerina Petrovska says:

      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.