Josh’s Chicken Marinade

Lifestyle

Jun 17

It was such a pleasure creating and sharing this marinade recipe with you! The kids even joined in, which was a lot of fun. We often use this quick and dependable recipe for a delicious chicken dish that always turns out perfectly. Feel free to serve it with your favourite side dishes for a complete meal.

INGREDIENTS:

½ cup olive oil
2 tablespoons brown sugar
3 tablespoons soy sauce
1 ½ teaspoons lemon zest and squeeze half that lemon
1 tablespoon fresh parsley, chopped (dried parsley works too if you don't have fresh, and feel free to add more for garnish)
1 teaspoon salt
½ teaspoon pepper
2 teaspoons minced garlic
2 pounds chicken thighs
Don't forget the most important ingredient: LOVE

INSTRUCTIONS:

1. In a large bowl, mix together all the marinade ingredients with a whisk until well combined

2. Add the chicken thighs to the bowl, making sure they are fully coated in the marinade

3. Cover the bowl and place it in the refrigerator. Marinate for at least one hour, or up to 24 hours

4. Remove the chicken from the marinade before cooking using your preferred method

HERE ARE A FEW TIPS FOR JOSH’S PERFECT MARINADE:

The marinade can be made up to three days in advance. If the olive oil solidifies in the refrigerator, just let it sit at room temperature for about 20 minutes.
Boneless, skinless chicken thighs are quite versatile and can be grilled, sautéed, or baked. If you're using bone-in chicken thighs, baking in the oven is recommended for more even cooking due to the longer cook time.
This marinade is also delicious with other cuts of chicken like boneless skinless breasts, chicken tenders, or drumsticks.
Since this marinade contains sugar, which can burn easily on the grill, be sure to use medium or indirect heat when grilling.

REGARDING COOKING TIME

Boneless, skinless chicken thighs usually take about 6-7 minutes per side on the grill or stovetop, or 20-25 minutes when baked at 400°F.
Bone-in, skin-on chicken thighs will take approximately 45 minutes to bake at 400°F.
Always ensure the internal temperature of the chicken reaches 165°F for food safety by using a meat thermometer.