Best Marinated Chicken Thighs

Best Marinated Chicken is delicious with any part of the chicken but our favorite is bone-in thighs that are marinated overnight for lots of flavors.

I need more main dish recipes here on my site so this recipe is one of our favorites to make and I decided to share! It is so fast and easy to make even with the marinade time added in. Basically all of the work for the chicken is done the night before. While that is cooking I usually stir-fry veggies and make rice in the instant pot and that will only take around 8-10 minutes from start to finish.

• This recipe has no added sugar it is naturally sweetened by the pineapple juice. To make the marinade a little sweeter add about 1/4 cup of sugar or honey.
• This recipe can be made with boneless, skinless chicken breasts or thighs but they will need to be covered during the baking process to prevent drying out.
• I set the chicken out on the counter for about 15 minutes and allow the olive oil to change to liquid form. I’m not sure that this is totally necessary but it prevents so much oil from ending up in the frying pan.

Another roasted chicken recipe: Lemon Garlic Roasted Chicken

Best Marinated Chicken Thighs

A delicious marinated chicken with no added sugar but it is still sweet from the pineapple juice, as well as spicy from the peppers/chiles, and slightly salty.

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Course: Main Course

Cuisine: Asian

Keyword: chicken, dinner

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 0

Author: Damaris

Ingredients

• 8 bone-in skin-on chicken thighs
• 5 garlic cloves, chopped
• 2 jalapeno peppers or serrano chiles, sliced
• 1 2" piece of ginger, peeled and grated
• 1 cup good olive oil
• 1/2 cup light soy sauce
• 1/4 cup apple cider vinegar
• 1/2 cup pineapple juice, no sugar added
• 2 tbsp fish sauce
• 1 tbsp salt
• 2 lemons, sliced
• 4 sprigs fresh thyme

Instructions

• Add the chicken thighs to a one-gallon ziplock bag.
• Mix all the rest of the ingredients in a large mixing bowl and pour over the chicken. Seal the bag, turn to coat, and set it down into a bowl. Store it in the refrigerator for 12 hours or overnight. Rotate the bag at least once during the 12 hour period.
• Heat oven to 350°. Remove chicken from the bag and shake off excess liquid. Lay into a cast iron frying pan or a parchment paper-lined baking sheet with the skin side up. Roast for 1 hour or until a thermometer reads 165° in the thickest part of the thighs.
• To add a little extra crispy brown to the skin broil on high for about one minute.
• Serve with rice and grilled pineapple and veggies.

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