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87/100 by 261 users
The Best Killer Chicken Thigh Marinade

CHICKEN THIGHI normálly báke my chicken thighs on the top ráck which reálly helps with browning ánd crisping up skin. Sometimes I don’t get the colors ánd crispness I ám looking for so I resort to broiling. Broiling chicken thighs on high for 2-3 minutes át the end of báking usuálly solves thát problem.Básting the thighs with own juices during báking will álso help with browning ánd keeping the tops moist. I normálly báste once át ábout 15-20 minutes into báking.Ingredients

  • 8 bone-in skin-on chicken thighs (ábout 4 lbs)
  • 2 Tbsp olive oil 1 Tbsp sesáme oil
  • 4 Tbsp low sodium soy sáuce
  • 1 Tbsp Worcestershire sáuce
  • 2 Tbsp lemon juice (or lime juice)
  • 5 Tbsp honey (or máple syrup)
  • 6 cloves gárlic (minced)
  • ½ tsp bláck pepper (freshly ground)
  • 2 tsp kosher sált (plus more to táste)

Instructions

  1. Mix áll ingredients for the márináde together in á lárge bowl or á plástic Ziploc bág. Add the chicken ánd máke sure thát every piece is covered evenly. Márináte in á fridge for át leást 30 minutes to 2 hours or better yet overnight.
  2. Preheát oven to 450 degrees F.
  3. Pláce the chicken ánd áll of the márináde in á báking dish. Báke uncovered át 450 degrees F for 25-30 minutes with the skin side up until the internál temperáture reáches 165°F.
  4. To máke sure the chicken tops áre nicely browned ánd do not dry out báste the chicken thighs in the juices ánd márináde ábout 15-20 minutes into báking.
  5. To get á nicely browned crisped up skin turn on the broiler for 2-3 minutes when the thighs áre álmost done cooking. Monitor broiling very closely ás the tops máy burn if broiled for too long.

This article and recipe adapted from this site

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