Go Back
+ servings
Oven Baked Chicken Thighs

Marinated Oven Baked Chicken Thighs

Katerina | Diethood
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
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 2 hours

Ingredients
  

FOR THE CHICKEN THIGHS
  • 6 to 8 bone-in, skinless chicken thighs, (1.5 to 2 pounds, total)
  • salt and fresh 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
 

  • Season chicken thighs with salt and pepper.
  • Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning over each piece of chicken.
  • Transfer the 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; whisk until thoroughly incorporated.
  • Pour the marinade over the chicken thighs. Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
  • Preheat oven to 425˚F.
  • Remove chicken from the fridge and let stand on the counter while the oven preheats.
  • Remove the cover and bake the chicken for 35 minutes, or until internal temperature reaches 165˚F. Halfway through cooking, baste the chicken with the liquid.
  • Turn on the broiler and continue to bake for 3 to 4 more minutes or until golden brown on top.
  • Remove the chicken thighs from the oven and let stand 5 minutes on the counter.
  • Serve the chicken with the pan sauce and garnish with green onions.

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 and make it mushy.
  • Basting: Basting the chicken halfway through cooking keeps the meat juicy and adds extra flavor.
  • 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: 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

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