How long it takes: 10 minutes to make marinade, plus time to marinate and cook the chicken Equipment you’ll need: bowl Servings: 4 If you’re looking for a multi-tasking marinade that works well with just about any cuisine, flavor, or side dish, this is the one. Want a marinade you can use for grilling, baking, and also the air fryer? This chicken thigh marinade is the one for that too! Basically, you can’t go wrong with this recipe. (Can’t get enough chicken thighs? You’ll want to add these Instant Pot chicken thighs to your menu ASAP!)
Ingredient Notes
Bone-in skin-in chicken thighs: The recipe calls for two pounds of meat, which is four chicken thighs, depending on size. The amount is flexible, if you happen to have a bit more or a bit less. If you prefer boneless, skinless chicken thighs, you will need about 1 ½ pounds. And yes, although this is a chicken thigh marinade, it totally works for chicken breasts, legs, and even other types of meat. Try it with pork tenderloins! Olive oil: No need for the fancypants stuff here, especially if you’re grilling—the smoke point is too low. You can swap in canola or vegetable oil if you’d like. Apple cider vinegar: White wine or red wine vinegar can be used instead if that’s what you have. The marinade will have a slightly different flavor. Honey: I like using honey instead of sugar because it also adds flavor to the equation, rather than just pure sweetness. Dijon mustard: Not only does mustard add a little bit of punch and pep, it helps to emulsify the marinade. Without it, you may have a difficult time blending the oil and vinegar together. Garlic: The garlic cloves can be minced or pushed through a garlic press. Seasonings: Dried thyme, crushed dried rosemary, kosher salt, and coarse ground black pepper are simple pantry seasonings. Fresh parsley: A handful of fresh chopped herbs on the cooked chicken adds visual interest and fresh flavor (but it’s totally optional!).
How To Make Marinated Chicken Thighs
Mix the marinade. Whisk together the marinade ingredients (oil, vinegar, honey, mustard, garlic, and seasonings) in a large bowl. Make sure the bowl is large enough to hold the chicken pieces, too. Flavorful and juicy chicken. Chicken thighs already pack in lots of flavor and juiciness but this easy marinade brings it to an 11 if we’re ranking on a 10-point scale. In other words: EXTRA juicy and EXTRA flavorful! Excellent for meal prep. You can easily prepare this marinade ahead of time and let the chicken soak it up overnight for even more flavor. And, once you’ve cooked the chicken, it’s fantastic for meal prep lunches to enjoy throughout the week. (Hello, curry chicken salad!) Add the chicken. Place the chicken thighs in the marinade and turn it a few times so that all of the meat is evenly coated. Cover the bowl with plastic wrap or place in a zip-top bag. Marinate. Refrigerate the marinating chicken for a minimum of 30 minutes, but up to overnight. I like to get it going in the morning, let the chicken marinate all day, and then it’s ready to cook for dinner. Super easy and so flavorful! Cook. Remove the chicken from the marinade and discard the excess marinade. Cook the chicken thighs on the grill, in the oven, or in the air fryer, whatever you choose. You’ll find the how-to’s for all three methods on the recipe card below.
Tips and Variations
Switch up the herbs. Feel free to swap out the dried herbs for your favorites or whatever you have on hand. Basil, sage, or marjoram will give your chicken thigh marinade a different flavor profile, or use oregano like this Greek chicken marinade. You can also use fresh herbs instead, if you happen to have them on hand. Marinate in a bag. If you’d like, you can marinate the chicken thighs in a resealable plastic bag instead of a bowl. This helps ensure the chicken is evenly coated. Just be sure you put the bag inside a bowl or baking dish to catch any leaks! Use a meat thermometer. An instant-read thermometer is the best way to know that these chicken thighs (or any meat, for that matter!) are cooked through and safe to eat. The temperature should reach 165ºF.
Serving Ideas
Vegetables: If you’re grilling these chicken thighs, try grilled Brussels sprouts or grilled zucchini. Sautéed asparagus would be great too! Potatoes: Creamy crockpot mashed potatoes is a comforting side dish that pairs perfectly with the tender, juicy chicken thighs. Be sure to check out my list of potato recipes for more ideas. Rice or quinoa: A side of cilantro lime rice or Instant Pot quinoa can help soak up the juices from the chicken. They also work well for meal bowls. Salads: Pair these chicken thighs with a fresh salad like this barley salad with tomatoes, cucumber, and parsley. Browse my salad recipes for inspiration. Pasta: Toss cubed chicken with fresh tomato pasta.
Leftover Love
Leftover chicken thigh marinade should never be stored! Pour it down the drain after your chicken is done marinating. Once it touches the chicken, it’s not safe to use again. Leftover cooked chicken thighs are great for more meals. Shred or chop the meat to use in salads, meal bowls, pasta, sandwiches, and more, the same way you’d use Instant Pot shredded chicken. Microwave: Place the cooked chicken thighs on a microwave-safe plate, cover with a microwave-safe lid or another plate to trap steam, and heat on medium power for 2 to 3 minutes, or until heated through. Oven: Preheat your oven to 350°F, place the chicken thighs in a baking dish, and cover it with foil. Reheat until the internal temperature reaches 165°F. Stovetop: Place the chicken thighs in a skillet with a splash of water or chicken broth, cover with a lid, and heat over medium until the chicken is warmed through, turning occasionally.
