Chicken Thigh
Chicken Thigh Marinade Recipe
- Prep time 7 minutes
- Cook time 53 minutes
- Serves 4
Author Notes
This chicken thigh marinade recipe is made for those loving the concept of tender chicken soaked in flavorful condiments, spices, and fragrant herbs.
We bathe the chicken thighs in our fool-proof homemade soy-garlic marinade, then bake them in the oven until the outside is slightly charred and the inside remains juicy and moist. Serve with some air-fried sweet potatoes and green peas on the side, and there you have a delectable meat-and-veg dinner.
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Ingredients
-
22 ounces
skinless, bone-in chicken thighs
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24 ounces
sweet potatoes, cut into fingers
-
8 ounces
green peas
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3 tablespoons
olive oil
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1 tablespoon
reduced-sodium soy sauce
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1/2 tablespoon
lemon juice
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1/2 teaspoon
lemon zest
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1 teaspoon
brown sugar
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1 teaspoon
paprika
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1/2 tablespoon
garlic powder
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1/2 teaspoon
oregano
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1 tablespoon
garlic, minced
-
1/4 teaspoon
salt
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1/2 teaspoon
ground black pepper
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2 tablespoons
parsley, chopped
Directions
- Season the sweet potatoes: In a large bowl, add 24 oz sweet potatoes, 1 tbsp olive oil, 1/2 tsp paprika, and 1/2 tsp garlic powder. Mix well.
- Bake the sweet potatoes: Arrange the well-seasoned sweet potatoes in a single layer on a baking tray lined with parchment paper. Place the baking tray in the middle rack of a preheated oven and bake it at 450°F for 20 minutes.
- Make the marinade: In another large bowl, add 1 tbsp reduced-sodium soy sauce, 2 tbsp olive oil, 1/2 tbsp lemon juice, 1/2 tsp lemon zest, 1 tsp brown sugar, 1/2 tsp paprika, 1/2 tsp oregano, 1 tbsp minced garlic, 1/4 tsp salt, and 1/2 tsp ground black pepper. Whisk well to combine.
- Marinate the chicken thighs: Add 22 oz skinless, bone-in chicken thighs to the bowl of pre-mixed sauce and mix well to coat.
- Bake the marinated chicken thighs: Remove the sweet potatoes from the oven, then place the marinated chicken thighs on the baking tray. Bake them at 400°F for 30 minutes.
- Garnish and serve: Take the baking tray out of the oven and scatter 2 tbsp parsley onto the baked chicken thighs. Serve the dish with baked sweet potatoes and green peas on the side.
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