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 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.
That’s great! I am very happy you enjoyed it! 🙂
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!!
That’s great! I am very happy you enjoyed it! 🙂 Thank YOU!
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!
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!
I’m very glad you enjoyed it! THANK YOU! 🙂
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.
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.
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???
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….
Rooski, thanks for the suggestion to use maple extract. I was trying to figure how to make it keto.
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.
Can I use less of the regular maple syrup? Went to store and forgot it☹️
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
Easy and Delicious! Will make this many times!!
This couldn’t look any more perfect! YUM!!! I love this delicious version!!!
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.