Description
Delicious marinated oven-baked chicken thighs infused with a flavorful blend of herbs and a savory marinade. This recipe features bone-in, skinless chicken thighs marinated in a mixture of soy sauce, sugar-free maple syrup, Worcestershire sauce, olive oil, apple cider vinegar, and garlic, then baked to juicy perfection with a golden, caramelized finish. Perfect for a hearty, easy-to-make dinner that balances savory and sweet notes with aromatic herbs.
Ingredients
Units
Scale
For the Chicken Thighs
- 6 to 8 bone-in, skinless chicken thighs (1.5 to 2 pounds, total)
- Salt and fresh ground black pepper, to taste
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
For the Marinade
- 1/4 cup low sodium soy sauce
- 3 tablespoons sugar free maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- Sliced green onions, for garnish
Instructions
- Season the chicken: Season chicken thighs with salt and fresh ground black pepper. In a small mixing bowl, combine smoked or sweet paprika, dried thyme, dried basil, and dried rosemary. Rub this seasoning mixture evenly over each piece of chicken.
- Prepare the chicken for marinating: Transfer the seasoned chicken thighs to a 9×13 inch baking dish and set aside temporarily.
- Make the marinade: In a separate small bowl, whisk together low sodium soy sauce, sugar free maple syrup, Worcestershire sauce, olive oil, apple cider vinegar, and minced garlic until fully combined.
- Marinate the chicken: Pour the marinade over the chicken thighs in the baking dish, ensuring all pieces are coated. Cover the dish and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
- Preheat oven: Set your oven to 425˚F (220˚C) while the chicken is resting at room temperature after being taken from the fridge.
- Bake the chicken: Remove the cover from the baking dish and place it in the oven. Bake for 35 minutes, basting the chicken halfway through cooking with the pan juices to keep it moist and flavorful. Use a meat thermometer to confirm the chicken reaches an internal temperature of 165˚F (74˚C).
- Broil for finishing touch: Turn on the oven broiler and broil the chicken thighs for 3 to 4 minutes or until the tops turn golden brown and caramelized.
- Rest the chicken: Remove the chicken from the oven and let it rest on the counter for 5 minutes to allow the juices to redistribute for maximum tenderness.
- Serve: Spoon some of the pan sauce over the chicken thighs and garnish with sliced green onions before serving.
Notes
- Chicken Thighs: Using skin-on, bone-in chicken thighs will provide juicier and more flavorful results compared to skinless thighs.
- Marinating Time: While a minimum of 1 hour is recommended, marinating up to 8 hours enhances the flavor. Avoid marinating more than 24 hours, as the acidity may break down the meat too much and cause mushiness.
- Basting: Basting the chicken midway through baking helps retain moisture and enriches the flavor profile.
- Temperature Check: Ensure chicken is cooked to an internal temperature of 165˚F to guarantee safety and optimal texture.
- Resting Time: Allow the chicken to rest for 5 minutes after baking to keep it juicy.
- Storage: Store leftovers in an airtight container refrigerated for up to 4 days; freeze cooked chicken thighs for up to 3 months.
Nutrition
- Serving Size: 1 chicken thigh (approximately 125g)
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 90 mg
