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Chicken Thigh Marinade

This Chicken Thigh Marinade is bursting with flavor! A zesty blend of lime, garlic, and spices that keeps your chicken juicy and delicious.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 6 cloves garlic roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 small limes juice and zest of
  • 2 pounds boneless, skinless chicken thighs

Instructions

  • In a mixing bowl, combine the roughly chopped garlic, extra virgin olive oil, honey, low sodium soy sauce, Worcestershire sauce, Dijon mustard, ground cumin, kosher salt, cayenne pepper (if using), lime juice, and lime zest. Use a whisk or fork to mix thoroughly until all ingredients are well combined.
  • Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. If using a bag, seal it tightly and massage the marinade into the chicken. If using a dish, cover it with plastic wrap. Allow the chicken to marinate in the refrigerator for at least 30 minutes, but for best results, let it marinate for 2 to 4 hours or even overnight.
  • When you're ready to cook, preheat your grill, oven, or skillet. Remove the chicken from the marinade, allowing excess marinade to drip off. Grill or bake the chicken until it reaches an internal temperature of 165°F (75°C) and is cooked through, about 6-8 minutes per side on the grill or 20-25 minutes in the oven at 400°F (200°C). Let the chicken rest for a few minutes before slicing.

Equipment

  • Mixing Bowl
  • Whisk or fork
  • Measuring Spoons
  • Plastic bag or shallow dish
  • Grill or baking dish

Notes

  • Make the marinade ahead of time and store it in the refrigerator for up to 5 days.
  • For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
  • To avoid mushy chicken, do not over-marinate; stick to the recommended times.