Killer Chicken Thigh Marinade (Printable View)
Bold, flavor-packed chicken thighs with smoky honey-cumin glaze
# Ingredient List:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
→ Marinade
02 - 1/4 cup olive oil
03 - 1/4 cup soy sauce (gluten-free if needed)
04 - 3 tablespoons honey
05 - 2 tablespoons fresh lemon juice
06 - 4 garlic cloves, minced
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# How to Make It:
01 - Whisk together olive oil, soy sauce, honey, lemon juice, garlic, smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper in a large bowl until fully combined.
02 - Add chicken thighs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat grill, oven, or skillet to medium-high heat (about 375°F to 400°F).
04 - Lift chicken from marinade, allowing excess liquid to drip off. Discard used marinade.
05 - Grill or roast chicken thighs for 6 to 7 minutes per side until internal temperature reaches 165°F and skin is crisp and caramelized.
06 - Let chicken rest for 5 minutes before serving to allow juices to redistribute.
# Expert Suggestions:
01 -
- The skin gets impossibly crispy while the meat stays juicy
- The marinade doubles as a flavor bomb for vegetables
02 -
- Pat the skin dry before cooking for extra crispiness
- Don't crowd the pan or the skin will steam instead of sear
03 -
- Bring chicken to room temperature for 20 minutes before cooking
- A splatter guard is your best friend when cooking skin-side down