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
Can we use regular syrup? or how about honey?
Sure! Any of those will work just as well.
Question:
Does the cooking time or anything else when you use skin on thighs instead?
Hi!
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.
Great recipe! Simple and tasty.
Thank YOU! I hope you enjoy it! 🙂
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 🙂
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
My family loved this recipe!
Great chicken and so easy!
I am very glad you and your family enjoyed it! Thank YOU! 🙂
Can i also make with bone-in chicken breasts? Any changes to the temp or timing?
Hi!
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.
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 .
That’s great! I am very happy you enjoyed it! Thank YOU! 🙂
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.
Quote: Looks fabulous, but you’ve not tested to say it is tasty and flavourful? –
Odd!
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
Hi!
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.
Can I marinate the chicken for more than 8 hours? Cooking this for lunch, and I’m thinking of leaving the marinade overnight.
I am wondering that as well.
Hi!
Yes, you can refrigerate chicken thighs in marinades for up to 24 hours, but keep them in the fridge, covered.
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??