Best Marinated Chicken Thighs Recipes

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

CITRUS-MARINATED CHICKEN THIGHS

Steps:

• Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
• Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
• DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.

GRILLED CITRUS MARINATED CHICKEN THIGHS

Steps:

• Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
• Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)

Steps:

• For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
• Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
• Preheat grill to medium.
• Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.

BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS

Steps:

• Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
• Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
• Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH

Steps:

• Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
• Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
• Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.

HONEY AND SOY-GLAZED CHICKEN THIGHS WITH MARINATED CUCUMBERS

Steps:

• 1. Place the chicken in a large re-sealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon oil. Seal and turn bag to coat chicken evenly. Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.
• 2. Peel the cucumbers and halve lengthwise. Use a small spoon to scoop out the seeds and discard. Thinly slice and toss in a strainer with 1 teaspoon salt. Let sit 10 minutes in the sink to drain. Rinse, drain well and pat dry on paper towels. Toss in a bowl with the vinegars and chives. Set aside.
• 3. Position the oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan. Bring to a boil over high heat, stirring to blend. Remove from the heat and cool slightly.
• 4. Line the bottom of a broiling pan with foil and brush top pan with oil. Arrange the chicken on the pan, skin-side up. Bake the chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes. Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture. Broil until nicely browned, watching carefully to avoid burning. Season with pepper. Serve chicken with the cucumber salad.

MARINATED OVEN BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper.
• Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.
• Transfer chicken thighs to a 9x13 baking dish. Set aside.
• In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce,
• olive oil, vinegar, and garlic; mix until thoroughly incorporated.
• Pour marinade over chicken thighs.
• Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
• Preheat oven to 425°F.
• Remove chicken from fridge and let stand on the counter while oven preheats.
• Remove the cover and bake chicken for 35 minutes, or until internal temperature
• reaches 165°F Half way through cooking, baste the chicken with the liquid.
• Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.
• Remove from oven and let stand 5 minutes on the counter.
• Serve chicken with the pan sauce and garnish with green onions.

GRILLED MARINATED CHICKEN THIGHS

Steps:

• Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish.
• Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times.

SOY-MARINATED CHICKEN THIGHS

Steps:

• Combine the first 5 ingredients in a ziploc bag and seal. Marinate in the refrigerator for 4-24 hours.
• Prepare grill to medium high heat.
• Place chicken on sprayed grill rack and discard marinade.
• Grill 3 minutes on each side until done. This took me about 15 minutes.

MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE

Steps:

• Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
• Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done.
• During last 15 minutes of roasting time, place ¾ cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
• Serve glaze over chicken thighs.

MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE

Steps:

• 1. Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
• 2. Preheat oven to 350°F.
• 3. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. (A little marinade residue can be left on chicken, but discard excess marinade.) Bake at 350° for 40-45 minutes or until thoroughly done.
• 4. During last 15 minutes of roasting time, place 3/4 cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze just slightly thickens.
• 5. Serve with the glaze drizzled over chicken thighs.

BAKED MARINATED CHICKEN THIGHS

Steps:

• Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
• Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
• Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

TAMARI AND GARLIC MARINATED CHICKEN THIGHS WITH COCONUT RICE RECIPE - (4/5)

Steps:

• Chicken Thighs: In a bowl, press in the garlic, and grate in the ginger. Add the Tamari, rice wine vinegar, olive oil and honey. Pepper to taste. Whisk to combine. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a hew hours to marinate. To cook the chicken thighs, heat grill pan over medium-high heat. Place the chicken pieces on the grill pan and cook 4-5 minutes on each side. Pour remaining marinade into a small saucepan. Bring to a boil and cook for 5 minutes. Glaze the thighs with the remaining marinade mixture. Continue to turn and grill the thighs until cooked through and well glazed - 10 to 12 minutes. Coconut rice: Place rice in a saucepan with water, coconut milk, and salt. Bring to a boil over high heat. Stir the rice once and reduce the heat to low. Cover the pot tightly with the lid and continue cooking for 15 minutes. Remove rice from heat and let stand for 5 minutes. To Serve: Remove to a platter and sprinkle with the scallions and sesame seeds. Serve with coconut rice.

MARINATED FRIED CHICKEN THIGHS

Steps:

• Use a sharp knife to slice a criss-cross pattern (#) into the top of each chicken thigh. Place chicken, hatched-sides up, into a large glass or ceramic bowl.
• Add yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the chicken. Mix with a spatula until all ingredients are well mixed and chicken is completely covered in the marinade. The paprika will give the marinade a light red color; don't be alarmed. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
• Remove chicken from the marinade and let sit for 1 hour before frying.
• When ready to fry, heat 1 inch oil in a large frying pan to 375 degrees F (190 degrees C).
• Shake excess marinade off chicken; don't shake off too much though! Discard the remaining marinade. Add chicken to the hot oil with the hatched-sides down. Fry until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. A little black is good, it adds tons of flavor. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oil and allow to rest for 5 minutes before serving.

SPICY MARINATED CHICKEN THIGHS

Steps:

• Slash through the meaty part of the thighs with a knife 2 or 3 times, then set into a shallow non-metal casserole (such as a glass pyrex baking dish).
• Combine marinade ingredients (except garnish) in a blender or fodd processor and blend until smooth.
• Pour marinade over chicken, turn to coat, cover and let marinade in the fridge 2-3 hours.
• Preheat oven to 375 F (190C) and bake uncovered, basting occasionally, until cooked through and juices run clear, approximately 45-50 minutes.
• Garnish with slices of lemon and lime.

MARINATED BONELESS, SKINLESS SMOKED CHICKEN THIGHS

Steps:

• Whisk together soy sauce, brown sugar, hot honey, shallot, garlic, and chili powder in a medium bowl. Combine hot honey mixture and chicken thighs in a gallon-sized resealable plastic bag. Seal bag and gently massage to work marinade into thighs. Chill in a refrigerator, at least 2 hours, or up to 8 hours.
• Prepare a smoker according to manufacturer's instructions, bringing internal temperature to 225 to 250 degrees F (107 to 120 degrees C); maintain temperature for 15 to 20 minutes. Remove chicken thighs from marinade, and pat dry with paper towels; do not discard marinade.
• Stir together cornstarch and water in a small metal bowl until combined.
• Strain marinade through a fine-mesh strainer into a small saucepan; whisk in cornstarch mixture. Bring marinade mixture to a boil over medium heat, whisking frequently. Reduce heat to low and cook, whisking occasionally, until sauce is thickened, about 3 minutes. Set sauce aside to cool at room temperature.
• Sprinkle chicken thighs evenly with salt and pepper.
• Smoke chicken thighs, maintaining temperature inside smoker, until a thermometer inserted into the thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours, brushing chicken thighs with reserved sauce every 15 minutes after the first hour of smoking. Transfer chicken thighs to a plate or platter and serve immediately.

AZERI YOGURT-MARINATED CHICKEN THIGHS

Steps:

• Combine yogurt, garlic, onion, turmeric, cinnamon, paprika, tarragon, mint, red pepper flakes, and orange juice in a bowl. Stir to combine.
• Dip each chicken thigh into yogurt mixture and place on a plate. Cover with foil and marinate in the refrigerator for at least 4 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish and place chicken thighs inside.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 50 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SOY-MARINATED CHICKEN THIGHS WITH SHIITAKE MUSHROOMS

Steps:

• 1. In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times. 2. Preheat the oven to 350 degrees F. Bring the chicken to room temperature. Discard half of the marinade. Bake the chicken for 40 minutes, basting a few times. 3. Meanwhile, heat the oil in a large, nonstick skillet. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes. Add the scallions and cook over moderate heat for 5 minutes. Stir in the lemon juice and walnut oil and serve with the chicken.

BRAISED CHICKEN THIGHS WITH MARINATED ARTICHOKES

Steps:

• Preheat oven to 375 degrees. Season the chicken all over with salt and pepper.
• In a large skillet, heat oil and add chicken, skin side down and cover chicken (not the pot) with a lid. Cook over moderate heat until browned and crisp, about 5-7 minutes.
• Transfer skin side up to a large, greased baking dish. Repeat with remaining chicken.
• Scatter artichoke hearts, olives, garlic, lemon slices, and thyme in the baking dish.
• Pour off the fat from the skillet. Add the artichoke brine, stock, sherry, and fish sauce. Bring to a boil. Stir in 1 tsp. of salt and pour around the chicken. Cover tightly with foil and braise in the oven for one hour, until the chicken is very tender.
• Uncover and raise the heat to 400 degrees. Roast for 15 minutes more until the skin is crisp. Discard the thyme and serve.