Want to change up your go-to chicken thigh marinade? Here are 5 delicious options for easy meal prep, including Honey Mustard, Cilantro Lime, Sweet Jalapeño, Maple Balsamic, and Lemon Dill Marinated Chicken Thighs.
Where are my chicken legs? I’ve always preferred chicken thighs to chicken breasts, but I admit, using the same old marinade can get a little boring. That’s why I wanted to share the best chicken thigh marinade recipe. I’ve given you 5 different options, each delicious but offering something slightly different for everyone.
My go-to is to make a big batch of marinade and freeze my chicken thighs. I then let the chicken thaw in the refrigerator overnight before placing them on the grill. It’s perfect for those nights when you want a good, high-protein dinner but don’t have much time to prepare it.
You’ll love having these recipes in your back pocket!
Chicken Leg Marinade 101
There are 4 essential ingredients for making the perfect chicken thigh marinade:
- acid – Helps tenderize meat. To be honest, chicken thighs are already quite tender than chicken breasts, so the acid enhances the flavor even more when marinating the chicken thighs.
- fat – This helps the flavor penetrate into the meat.
- seasoning – For flavor. I tend to focus on spices, sweeteners and flavor enhancers like mustard or jalapeño.
- Salt – Don’t skimp on the salt! If you’re watching the sodium content, you can reduce the salt content slightly, but the salt not only helps enhance the flavor, it also helps keep the meat moist.
5 different marinades for chicken
I tested many different chicken marinade flavors and these are by far my favorite. There really is something for everyone here.
Honey Mustard Chicken
- olive oil
- Dijon mustard
- Honey
- minced garlic
- salt+pepper
Cilantro Lime Chicken
- olive oil
- Lime juice + lemon zest
- fresh cilantro
- garlic
- Maple sugar
- chili
- salt and pepper
Chipotle Chicken
- olive oil
- Jalapenos in Adobo Sauce
- apple cider vinegar
- garlic cloves
- Honey
- Herbs + Spices: Paprika, Cumin, Oregano
- salt+pepper
Maple Balsamic Chicken
- olive oil
- balsamic vinegar
- Maple sugar
- minced garlic
- salt+pepper
Lemon Dill Chicken
- olive oil
- lemon juice
- minced garlic
- fresh dill
- Dijon Mustard
- Optional: dill pickle juice
- salt and pepper
How to marinate chicken thighs
Step 1: Make the Marinade
Combine all marinade ingredients in a large bowl and stir. Add the chicken to the marinade and coat, making sure all the chicken is covered.
Step 2: Marinate the chicken
Pour into an airtight container or bag. Follow the instructions below to store in the refrigerator or freezer.
Cooking Instructions:
Everyone has their own preference on how to cook chicken drumsticks. I offer 5 different suggestions below. Chicken tends to come in a variety of shapes and sizes, so the most important factor is making sure the internal temperature of the chicken reaches 165°F. This is best determined by using an instant-read thermometer.
1. Oven/baking
Pour the chicken and marinade into a shallow baking pan and bake at 400 degrees F for 30-35 minutes, or until the internal temperature reaches 165 degrees F.
2. Stove
Heat a griddle or cast-iron skillet over medium-high heat. Remove chicken from marinade and cook 5-7 minutes per side or until internal temperature reaches 165°F.
3. Barbecue
Preheat grill to medium-high heat (about 450°F). Remove chicken from marinade and place directly on grill. Grill 5-7 minutes per side or until internal temperature reaches 165°F.
4. Instant Pot
Place chicken and marinade into Instant Pot. Close the lid and seal the valve. Cook on high pressure for 8 minutes, then let sit for 5 minutes to allow the pressure to release naturally. Release remaining pressure manually after 5 minutes. Check that the internal temperature has reached 165°F.
5. Slow cooker
Add chicken and marinade to slow cooker. Cook over low heat for 3-4 hours, or until chicken reaches a minimum internal temperature of 165°F.
Chicken Marinade FAQs
Marinated chicken drumsticks taste best when marinated in the refrigerator for a few hours or up to two days. I don’t recommend letting your chicken sit for more than 24 hours. Not only will your chicken be exposed to oxygen, causing it to spoil, but the acidity in many marinades can also break down the chicken, making it too tender to cook. I recommend marinating for a minimum of 4 hours and a maximum of 24 hours.
I don’t recommend saving any leftover marinade unless you plan on using it to cook chicken drumsticks. It has been exposed to raw meat and is not safe to eat.
Absolutely! All of these chicken thigh marinades work just as well as chicken breasts.
really! While I prefer boneless, skinless chicken thighs, you can also use any of these marinades with bone-in, skin-on chicken thighs. Bone-in chicken thighs take a little longer to cook, but the skin gets crispy and delicious.
Chicken is fully cooked when its internal temperature reaches 165°F. I recommend using an instant read thermometer to test your chicken to know when it’s ready.
Storage instructions
The chicken marinade can be made ahead and stored in the refrigerator for a few days or in the freezer for up to 3 months. If you are storing raw chicken with the marinade, you can store the chicken in an airtight container or bag in the refrigerator for up to 24 hours. You can store the chicken drumstick marinade recipe in an airtight bag in the refrigerator for up to 3 months.
*freezing tips
If freezing the chicken drumstick marinade, store it in an airtight bag and squeeze out all the air. Chicken can be stored flat in the refrigerator for up to 3 months. Thaw in the refrigerator overnight and cook as desired.
What to serve with marinated chicken thighs
Not sure what to serve with marinated chicken? Here are some delicious side dishes!
More chicken recipes:
chicken leg marinade [5 Ways]
Want to change up your go-to chicken thigh marinade? Here are 5 delicious options for easy meal prep, including Honey Mustard, Cilantro Lime, Sweet Jalapeño, Maple Balsamic, and Lemon Dill Marinated Chicken Thighs.
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- total time: 30 minutes
- yield: 4 number of copies 1X
- category: dinner
- method: chef
- diet: gluten free
- 1 1/2 lb. boneless skinless chicken thighs (each marinade)
Honey Mustard Chicken:
- 1 tablespoon olive oil
- 1/4 cup Dijon mustard (smooth or grainy)
- 1/4 cup Honey
- 1 garlic cloves, minced
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Cilantro Lime Chicken:
- 2 tablespoons olive oil
- Zest + juice, 1 lime
- 1/2 cup fresh chopped cilantro
- 2 garlic cloves, minced
- 1 tablespoon Maple sugar
- Optional: 1 jalapeño, Chopped
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Crispy Chicken:
- 1 tablespoon olive oil
- 1/4 cup Jalapenos in Adobo Sauce, Chopped adobos
- 2 tablespoons apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1 teaspoon dried oregano
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 garlic cloves, minced
Maple Balsamic Vinegar:
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons Maple sugar
- 2 garlic cloves, minced
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Lemon Dill Chicken:
- 2 tablespoons olive oil
- 1/4 cup lemon juice (approximately 1 big lemon)
- 1/3 cup fresh dill, Chopped
- 2 garlic cloves, minced
- 1 teaspoon Dijon Mustard
- Optional: 1 tablespoon dill pickle juice
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- Place desired marinade ingredients into a large bowl.
- Add 2 pounds of chicken thighs to the marinade and coat, making sure all chicken is covered.
- Pour into an airtight container or bag.
- Stores in the refrigerator for up to 24 hours and in the freezer for 3 months (see refrigerator instructions above).
- Cook as desired (see cooking instructions above).
