I've got something incredibly special to share with you today, and it's a recipe that's close to my heart: the absolute BEST marinated chicken thigh recipe I have ever tasted! Seriously, this one's a game-changer, and it's a family gem straight from my cousin's kitchen. I can't wait to share her easy, delicious recipe for chicken thighs with you!
Ingredients That Pack a Punch!
This chicken is tender and juicy, comes together quick, and is infused with a blend of ingredients that'll keep your family coming back for more. Olive oil, tomato paste, garlic (oh, so much garlic!), smoky paprika, a pinch of salt, a dash of pepper, zesty lemon juice, and just a smidge of chili flakes for that extra kick.
Mastering Marinating Chicken Thighs
Marinating isn't just about mixing stuff up and hoping for the best. Time is your best friend. You've got to give those flavors a chance to mingle and infuse with the chicken. Aim for a minimum of 2 hours, but if you can swing it, leaving the chicken in the marinade overnight helps the real magic happen. That's when the ingredients really get down deep and infuse every inch of your chicken with flavor.
Keep it clean! Our best tip for marinating chicken thighs: Use a resealable plastic bag or an airtight container for marinating. This not only keeps things tidy but also maximizes the contact between the chicken and the marinade.
Preparing the Chicken Thighs for Marinating.
For this recipe, we are using boneless, skinless chicken thighs. To make quick work of cook time you will need to use a sharp knife or kitchen shears to cube the meat.
Once you have cubed the chicken you can add the meat to a resealable plastic bag or an airtight container with the marinade. Give it a good mix and massage. You want every square inch of that chicken to be smothered in the marinade.
Pop it in the fridge and let it do its thing. The longer you let it marinate, the better. If you can marinate overnight your chicken thighs will really WOW come dinner time.
2 Ways to Cook This Marinated Chicken Thigh Recipe
Now that your chicken thighs are marinated and infused with flavor, it's time to cook. Whether you're a grill master or an oven enthusiast this marinade has your back.
Grilling: If you're in the mood for that irresistible smoky flavor, fire up the grill. Get it to a nice medium-high heat and place skewered, marinated chicken on the grates. Grill for about 6–8 minutes per side, or until your chicken reaches an internal temperature of 165°F. Just don't forget to give wooden skewers a good soak in water for at least 30 minutes before threading on the chicken so that they don't catch fire on the grill.
Baking: Preheat the oven to a toasty 425°F and put the cubed marinated chicken directly on a lightly oiled sheet pan in an even layer. Let it bake for around 15-20 minutes or until the chicken reaches an internal temperature of 165°F. To get crispy bits on the outside of the chicken, once the chicken has cooked through turn the oven to broil and watching closely, allow the edges to caramelize. A few minutes should be enough.
Hungry for More Delicious Chicken Thigh Recipes?
Quick and Easy Sheet Pan Chicken Marbella
This simple recipe is made with sweet prunes, green olives, and capers. This retro redo is a simple chicken dinner idea that packs BIG, BOLD flavor with minimal effort. Whether you plan ahead to marinate overnight for maximum Marbella flavor or you just want to get a delicious dinner on the table with only a few minutes of prep time to spare, this recipe tastes great with almost zero hassle.
Grilled Shoreditch Chicken Thighs
These Grilled Chicken Thighs from No Crumbs Left are a riff on one of Teri's favorite recipes from her cookbook! They are great for weeknight eating and easy meal prep.
Roast Chicken with Lemons and Paprika
This recipe for chicken thighs is from California Grown. The crisp skin and the juicy consistency of the chicken is heavenly. But, its the addition of the green olives at the end of baking time and the paprika seasoning, that lends this dish an undeniable Spanish flair that is easy to love.
If you’ve made this chicken marinade, I would be so grateful if you would rate the recipe and let me know what you think in the comments below!
PrintDelicious Marinated Chicken Thighs Recipe
This marinated chicken thigh recipe is tender & juicy, come together quick, & is infused with vibrant savory flavors like tomato & garlic.
Looking for an easy side dish? Double the marinade and toss it with vegetables like baby potatoes and onions, then roast in the oven.
- Prep Time: 5 minutes
- Marinate Time: 2 hrs - overnight
- Cook Time: 20 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grill or Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
⅓ cup tomato paste
⅓ cup olive oil
zest and juice of one lemon
4-5 garlic cloves minced
½ teaspoon pepper
2 teaspoon salt
1 teaspoon chili powder
½ teaspoon of smoked paprika
½ teaspoon of chili flakes
1-pound boneless, skinless chicken thighs, cubed
Instructions
To marinate: In a bowl combine the tomato paste, olive oil, lemon zest, lemon juice, garlic, and spices. Stir to combine. Using a resealable plastic bag or an airtight container combine the marinade and the cubed chicken. Allow to marinate for at least 2 hours or up to overnight.
Grilling: If you're in the mood for that irresistible smoky flavor, fire up the grill. Get it to a nice medium-high heat and place skewered, marinated chicken on the grates. Grill for about 6–8 minutes per side, or until your chicken reaches an internal temperature of 165°F. Just don't forget to give wooden skewers a good soak in water for at least 30 minutes before threading on the chicken so that they don't catch fire on the grill.
Baking: Preheat the oven to a toasty 425°F and put the cubed marinated chicken directly on a lightly oiled sheet pan in an even layer. Let it bake for around 15-20 minutes or until the chicken reaches an internal temperature of 165°F. To get crispy bits on the outside of the chicken, once the chicken has cooked through turn the oven to broil and watching closely, allow the edges to caramelize. A few minutes should be enough.
Nutrition
- Serving Size:
- Calories: 937
- Sugar: 12.5 g
- Sodium: 4925.6 mg
- Fat: 82.1 g
- Carbohydrates: 27.1 g
- Protein: 34.8 g
- Cholesterol: 140.1 mg
Anne in Texas says
These looks so good. I've got them marinating, overnight, and I'm thinking of cooking them in the skillet with bells and onions and maybe adding a veggie like asparagus or broccoli. I'll serve these over rice or quinoa. Thanks for another great recipe.