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Close-up of perfectly grilled chicken thighs coated in a glistening honey soy lime chicken thigh marinade

Chicken Thigh Marinade

This optimized system for a chicken thigh marinade is designed to solve the most common frustrations home cooks face: rubbery skin, dry meat, or burnt coatings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 341 kcal

Equipment

  • Large bowl or large ziptop bag
  • Gas, charcoal, or indoor grill
  • Foil- or parchment-lined baking dish
  • Digital instant-read thermometer

Ingredients
  

Marinade Ingredients

  • 6 cloves garlic roughly chopped (about 2 tablespoons)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper optional
  • 2 limes limes Juice and zest of (about 3 tablespoons juice and 1 teaspoon zest)

Chicken

  • 2 pounds boneless, skinless chicken thighs

Instructions
 

Preparation

  • In a large bowl or large ziptop bag, combine the garlic, oil, honey, soy sauce, Worcestershire, Dijon, cumin, salt, cayenne, lime juice and zest.
  • Add the chicken thighs and toss with the marinade to evenly coat. Marinate the chicken at room temperature for 30 minutes or refrigerate for up to 12 hours; I find about 4 to 6 hours is ideal. Since this is a small amount of lime juice, you can push to 24 hours if absolutely necessary. Do not let marinate for longer, or the meat will start to break down. Let the chicken stand at room temperature for 15 minutes prior to cooking.

Grilling Instructions

  • TO GRILL: When you are ready to cook the chicken, preheat a gas, charcoal, or indoor grill to medium-high heat, which is about 400 degrees Fahrenheit. Scrub the grill grates clean.
  • Remove the chicken from the marinade, shaking off any excess. Oil the grates, then place the chicken smooth-side down.
  • Grill the chicken thighs for 8 to 12 minutes, flipping once halfway through, or until the chicken registers 155 degrees to 160 degrees Fahrenheit at the thickest part when tested with an instant read thermometer.
  • Transfer to a plate or cutting board, cover, and let rest 5 to 10 minutes. Enjoy warm.

Baking Instructions

  • TO BAKE: Preheat oven to 425 degrees Fahrenheit. Place the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching.
  • Bake the chicken until it reaches 155 to 160 degrees Fahrenheit on an instant read thermometer inserted at the thickest part, about 15 to 18 minutes. Don't overcook!
  • Cover and let rest 5 to 10 minutes before serving.

Notes

When zesting your limes, stop as soon as you see the white pith, as the pith introduces a bitter note that can clash with the savory soy and sweet honey. Also, remember that residual marinade that has contacted raw meat must be discarded unless boiled vigorously. When baking, use a baking sheet with a wire rack if you want more air circulation around the thighs. For reheating leftovers, avoid the microwave; use a quick two-minute sear in a hot skillet with a splash of water or chicken stock.

Nutrition

Calories: 341kcalCarbohydrates: 9gProtein: 45gFat: 13g
Keyword chicken thigh marinade, flavor penetration, grill technique, honey lime
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