Description
This chicken thigh marinade makes juicy, perfectly seasoned thighs! It’s easy to whip up and works for grilled or baked.
Ingredients
Scale
- 8 large or 12 small chicken thighs, boneless skinless or bone-in, skin-on (about 3 pounds)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice*
- 1 teaspoon Worcestershire sauce or a1 sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- 2 teaspoons kosher salt
Instructions
- In a small bowl, mix the olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, dried thyme and kosher salt.
- Pat the chicken thighs dry with a paper towel. Add the chicken to a container and pour on the marinade. Use your hands to evenly cover the chicken with the marinade. If using skin-on chicken thighs, make sure to use your fingers to get the marinade under the skin. Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- Preheat a grill to medium-high heat (375°F to 450°F).
- Grill the chicken thighs smooth side down until grill marks appear and it releases from the grates, 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until the internal temperature is 165°F, 4 to 5 minutes.
- Remove to a platter and cover with foil. Rest for 5 minutes for maximum juiciness. Taste and if desired, add a few more pinches of salt to taste.
Notes
*If you don’t have a fresh lemon, substitute the same amount white wine vinegar or rice vinegar.
- Category: Main dish
- Method: Grilled
- Cuisine: Chicken
- Diet: Gluten Free