Oven Baked Marinated Chicken Thighs 5 Secrets For Perfection
Master the art of juicy, flavorful chicken with these Oven Baked Marinated Chicken Thighs. Using our 5 secrets for perfection—an acid-balanced marinade, proper resting time, high-heat roasting, even spacing, and a meat thermometer—you will achieve tender, golden-brown chicken every single time.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 boneless skinless chicken thighs
- 0.25 cup extra virgin olive oil
- 0.25 cup low-sodium soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
Instructions
Preparation Steps
- In a mixing bowl, whisk together the olive oil, soy sauce, fresh lemon juice, Dijon mustard, honey, minced garlic, dried oregano, smoked paprika, and black pepper until well combined.
- Place the chicken thighs in a large zip-top bag or shallow glass dish. Pour the marinade over the chicken, massaging it into the meat. Seal or cover and refrigerate for at least 2 hours, ideally overnight.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
- Remove the chicken thighs from the marinade, shaking off the excess, and place them evenly spaced on the prepared baking sheet. Discard the leftover marinade.
- Bake for 30 to 35 minutes, or until the chicken is golden brown and a meat thermometer inserted into the thickest part registers 165°F (74°C).
- Transfer the baked chicken thighs to a plate and let them rest for 5 minutes before serving to lock in the juices.
Notes
For the best flavor and tenderness, marinating the chicken overnight is highly recommended.