This amazing chicken marinade is perfect for grilling or baking chicken thighs. It's loaded with flavor and takes just minutes to prepare. Plus, it's perfect for any occasion.
Asian Chicken Thigh Marinade
Prep Time15 minutesmins
Cook Time30 minutesmins
Chilling1 hourhr
Total Time1 hourhr45 minutesmins
Course: Dinner, lunch, Main Course
Cuisine: American, Asian
Keyword: chicken recipe
Servings: 8Servings
Calories: 339kcal
As an Amazon Associate I earn from qualifying purchases.
2TablespoonsLemon Juicecan use Lime Juice, balsamic vinegar, or rice vinegar
5TablespoonsMaple Syrupcan use Honey, or Brown Sugar
6ClovesGarlic Minced
½TeaspoonBlack Pepper
1TeaspoonSalt
Instructions
Combine the marinade ingredients in a plastic bag or a large bowl. Add the chicken pieces making sure that the pieces are fully covered in the marinade.
8 Chicken Thighs, 2 Tablespoons Olive Oil, 1 Tablespoon Sesame Oil, 4 Tablespoons Soy Sauce, 1 Tablespoon Worcestershire Sauce, 2 Tablespoons Lemon Juice, 5 Tablespoons Maple Syrup, 6 Cloves Garlic, ½ Teaspoon Black Pepper, 1 Teaspoon Salt
Refrigerate a minimum of 1 hour and a maximum of 24 hours.
Preheat oven to 450 degrees Fahrenheit.
Add the chicken pieces and all the marinade to a baking dish. Bake with the skin side up uncovered for 25-30 minutes. Check with a digital thermometer and make sure that the internal temperature reaches 165°F.
Baste the chicken once or twice during the cooking time to help keep the chicken pieces moist and juicy. This will also help the tops brown without drying out the meat. Cooking on the top rack of the oven will help with browning and crisping the chicken skin too.
Thicken the marinade after baking the chicken and use it as a gravy or for dipping. Bring the marinade to a boil. Dissolve a tablespoon of corn starch in two tablespoons of water. Whisk into the boiling marinade and cook a minute or two until thickened.