Chicken Thigh Marinade

 

The marinade has incredible Asian tastes, but it also includes Worcestershire sauce and maple syrup, which offer sweetness, extra flavors, and harmony.

 

Ingredients

8 bone-in, skin-on chicken thighs 2 Tbsp olive oil

1 Tbsp sesame oil

4 Tbsp low sodium soy sauce

1 Tbsp Worcestershire sauce

2 Tbsp lemon juice

5 Tbsp maple syrup

6 cloves garlic (minced)

½ tsp black pepper

2 tsp kosher salt

 

In a large mixing bowl or a big Ziploc bag, combine all marinade ingredients. Stir in the chicken, making sure that every piece is well coated. Marinate in the refrigerator for at least 30 minutes to 2 hours, preferably overnight.

Heat the oven to 450°F.

In a baking dish, combine the chicken and all of the marinade. Bake uncovered at 450°F for 25-30 minutes, skin side up, until the internal temperature reaches 165°F. Baste the chicken thighs in the fluids and marinade around 15-20 minutes into baking to ensure the chicken tops are properly browned and do not dry out.

 

Turn on the broiler for 2-3 minutes when the thighs are almost done cooking to obtain a beautifully browned, crisped-up skin. Keep monitoring the broiling process, since the tops may burn if broiled for too prolonged.