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
Great dish. Only thing I did differently was lowered temp to 400 and cooked for 30 min. Also added mushrooms to the chicken.
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! 🙂
Wonder if I can use this recipe in my crockpot?
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.
Thank you for your response and suggestion!
I made this (tripled) for a large group. Quite easy to prepare, marinate, and bake. Everyone raved about it and asked for the recipe
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.
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.
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!
Oops…that should say “shifts”
Sorry for the typo! Hope someone can correct above.
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
I browsed through the comments and saw that some had successfully used boneless skinless thighs, but any adjustments for the temperature and timing?
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.
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
Hi!
Yep, I cook it with the marinade because I like a juicier chicken.
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!
That’s great! I’m very glad you everyone enjoyed it! Thank YOU! 🙂
Could you use this marinade on boneless pork chops? How long would you bake them?
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.