Go Back

Killer Chicken Thigh Marinade

Killer chicken thigh marinade for juicy, deeply golden grilled or baked thighs with a spiced, caramelized exterior. The soy-balsamic-Worcestershire marinade clings for bold flavor, with char marks or dark browning by the oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
marinating 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless skinless chicken thighs
Marinade
  • 0.25 cup olive oil
  • 3 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 4 clove garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried Italian herbs
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes

Equipment

  • 1 grill
  • 1 sheet pan

Method
 

Make and marinate
  1. Whisk olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, and brown sugar with the minced garlic, smoked paprika, dried Italian herbs, garlic powder, onion powder, salt, black pepper, and red pepper flakes until evenly combined and the sugar dissolves.
  2. Add chicken thighs to the bowl and coat completely, then marinate covered in the refrigerator at least 4 hours or overnight for deepest flavor.
Cook the chicken (grill option)
  1. Preheat the grill to medium-high heat, then grill chicken thighs for 6-7 minutes per side, flipping once, until the outside is caramelized and the thickest part reaches 165F.
Cook the chicken (bake option)
  1. Preheat the oven to 425F, then bake chicken thighs on a sheet pan for 20-25 minutes until deeply golden and the thickest part reaches 165F.
Rest and serve
  1. Rest the cooked chicken thighs for 5 minutes before serving to let the juices redistribute, then slice or serve whole.

Notes

Pro tip: For the best caramelized crust, pat the thighs very lightly dry after marinating, then cook immediately (don’t let excess liquid pool on the grill or sheet pan). Refrigerate in a covered container up to 4 days; freeze cooked chicken up to 3 months. For a lower-sodium option, use low-sodium soy sauce and reduce added salt to 1/4 tsp while keeping the rest the same.