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Killer Chicken Thigh Marinade

Killer chicken thigh marinade that delivers a deeply golden, spiced crust with bold char marks on the grill or a rich bake at 425F. Marinate chicken thighs for at least 4 hours so the soy, balsamic, and Dijon create caramelized flavor and juiciness.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless skinless chicken thighs Use 4-6 for best coating coverage.
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 garlic Minced (about 4 cloves).
  • 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 sheet pan
  • 1 cast iron skillet

Method
 

Make the marinade
  1. Whisk olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, and brown sugar until the sugar dissolves.
  2. Whisk in minced garlic, smoked paprika, dried Italian herbs, garlic powder, onion powder, salt, black pepper, and red pepper flakes until evenly combined.
Marinate
  1. Coat boneless skinless chicken thighs completely in the marinade so every piece is covered.
  2. Marinate at least 4 hours or overnight in the refrigerator for the deepest flavor.
Cook
  1. Grill over medium-high heat for 6-7 minutes per side until caramelized and cooked through to 165F.
  2. Alternatively, bake on a sheet pan at 425F for 20-25 minutes until deeply golden.
Serve
  1. Rest the cooked chicken thighs for 5 minutes before serving.

Notes

For the best caramelized crust, pat the thighs lightly if they’re very wet with marinade before grilling, and keep heat medium-high so the sugars can caramelize without burning. Refrigerate in a covered container for up to 3-4 days; freeze cooked thighs for up to 2 months. To make it dairy-free, keep everything the same since this marinade contains no dairy; just double-check any Worcestershire label if you have dietary restrictions.