Grilled Chicken Thighs Marinade (Printable Version)
Juicy, marinated chicken thighs packed with flavor—great for quick dinners or outdoor grilling.
# Ingredients:
→ Protein
01 -
1.8 kg boneless, skinless chicken thighs or breasts
→ Marinade
02 -
60 ml brown sugar
03 -
60 ml soy sauce
04 -
60 ml balsamic vinegar
05 -
30 ml Dijon mustard
06 -
15 ml freshly squeezed lemon juice
07 -
60 ml olive oil
08 -
10 ml garlic powder
09 -
10 ml salt
10 -
5 ml ground black pepper
# Steps:
01 -
Arrange chicken thighs in a large resealable plastic bag or shallow dish to facilitate even marination.
02 -
In a mixing bowl, whisk together brown sugar, soy sauce, balsamic vinegar, Dijon mustard, lemon juice, olive oil, garlic powder, salt, and black pepper until fully combined.
03 -
Pour marinade over the chicken, ensuring all pieces are thoroughly coated. Expel excess air from the bag and seal. Massage gently to distribute marinade. Let sit for at least 20–30 minutes at room temperature if cooking soon. For optimal flavor, refrigerate for 12–24 hours.
04 -
For advance meal prep, freeze chicken in marinade for up to 3 months. Thaw overnight in the refrigerator before cooking.
05 -
Preheat outdoor grill to medium heat (180–200°C). Grill chicken for 4–6 minutes per side until juices run clear and internal temperature reaches 75°C. Transfer to a plate, tent with foil, and rest for 5–10 minutes before serving.
06 -
To bake, preheat oven to 220°C. Place chicken on a lined baking tray and roast for 25–30 minutes. Optionally, broil for several minutes at the end for enhanced coloration. For broiling exclusively, set oven rack mid-level, broil chicken for approximately 20 minutes, basting with reserved marinade. Tent with foil and rest 5–10 minutes before serving.
07 -
Garnish with freshly chopped parsley or alternative fresh herbs before serving if desired.
# Notes:
01 -
This marinade is also suitable for all cuts of chicken, pork, or beef.