Diethood Β» Recipes Β» Dinner Recipes Β» Chicken Recipes Β» Marinated Oven Baked Chicken Thighs

Marinated Oven Baked Chicken Thighs

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.

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

Oven Baked Chicken Thighs

Marinated Oven Baked Chicken Thighs

Katerina | Diethood
Juicy and flavorful oven baked chicken thighs with a sweet soy sauce that makes itself in the pan.
5 from 21 votes
Servings : 6
Prep Time 10 mins
Cook Time 40 mins
Marinating Time 1 hr
Total Time 50 mins

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
 

  • 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.

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

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

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.

Course: Dinner
Cuisine: American, Asian
Keyword: 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
Did you make this recipe?Take a pic and let us know how it was!

Categories:

 

Ask a Question or Rate this Recipe

Your email address will not be published.

Recipe Rating




61 comments on “Marinated Oven Baked Chicken Thighs”

    1. Katerina - Diethood
      Katerina Petrovska

      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.

  1. Avatar photo
    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 πŸ™‚

    1. Katerina - Diethood
      Katerina Petrovska

      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.

  2. 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 .

  3. 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.

  4. 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 πŸ˜‰ x

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Don’t let small things like, comments on other people’s websites, piss you off. πŸ˜‰ 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.

  5. 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 - Diethood
        Katerina Petrovska

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

      2. Avatar photo
        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??

Scroll to Top