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Chicken Thigh Marinade

Chicken thigh marinade that delivers a deep, herby, golden crust with bright lemon, garlic, and herb flavor. This easy marinade recipe emulsifies olive oil with Dijon, honey, and spices for evenly coated, grill-ready chicken thighs.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless skinless chicken thighs
Marinade base
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
Herbs and spices
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
To serve
  • 1 fresh herbs for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and honey together until emulsified.
  2. Whisk in dried oregano, dried thyme, smoked paprika, salt, black pepper, and red pepper flakes until evenly combined.
Marinate the chicken
  1. Add boneless skinless chicken thighs to the marinade and toss until completely coated.
  2. Cover and refrigerate for at least 2 hours or up to 24 hours.
Cook the chicken
  1. Grill over medium-high heat for 5-6 minutes per side, until deep caramelized char marks appear and the exterior looks golden.
  2. If pan-searing instead, heat a hot oiled skillet and cook for 5-6 minutes per side until caramelized char marks appear.
  3. Continue cooking if needed until the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken thighs for 5 minutes before serving.
  2. Garnish with fresh herbs for serving.

Notes

For the deepest herby flavor, let the thighs sit uncovered in the fridge for 10 minutes after coating so the surface dries slightly, then refrigerate as directed. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked chicken thighs up to 2 months for best quality. To make it a lower-sodium option, reduce the added salt and use extra black pepper and herbs to keep the flavor punch.