Baked Marinated 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.
Servings: 6
Equipment
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 9x13 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.
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
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
