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This is the only chicken marinade you’ll ever need! I usually use it as a chicken thigh marinade but it makes any grilled chicken juicy, tender, savory and straight-up irresistible.
My Favorite Chicken Marinade
I have been using this chicken thigh marinade for years. Any time we grill chicken for friends or family they are always asking for the recipe. It is so savory and makes the chicken so juicy! It doesn’t have any cuisine-specific flavors so you can serve it with literally anything. Cook up the chicken and enjoy straight off the grill, then save the rest for leftovers to enjoy over salads, wraps, over pasta (it goes well with any sauce), stir fries with rice, or in tacos. I especially love this chicken with Chicken Caesar Pasta Salad, Fettuccine Alfredo, Chicken Caesar Wraps, and Chipotle Steak Bowls (but with this chicken instead of steak).
This recipe tastes best with grilled chicken but you can also pan-fry it or cook it on a cast iron griddle. You are going to love these flavors!
🩷 Erica
Chicken Thigh Marinade Ingredients
Chicken thighs – I love using chicken thighs with this recipe because they grill up so nice and juicy. Of course you can also use chicken breasts.
Canola oil – Other light oils such as vegetable oil or avocado oil can be used. Sometimes I like to do a blend of half canola oil and half light extra virgin olive oil. Use what you have on hand.
Cider vinegar – Use a good cider vinegar here. The better the vinegar the better the marinade.
Garlic – I usually use fresh garlic or garlic paste but bottled minced garlic can work in a pinch.
Salt – This recipe calls for a LOT of salt and the kind of salt you use matters. You may think it’s too much but hear me out. If you are really wanting to get that good, brined taste you need a lot of salt. Don’t worry, it doesn’t all stay on the chicken. When it is removed from the marinade most of the salt is discarded. Use a good Kosher salt or sea salt. If you want to use sea salt, reduce the amount by ½ tablespoon. If you are using table salt, use half the amount.
Pepper – It takes a long time to grind the right amount of fresh black pepper for this recipe so unless you have very strong wrists and a lot of time on your hands, you can just use pre-ground black pepper.
How to Marinate and Grill Chicken Thighs
- Combine all ingredients and whisk vigorously in a small mixing bowl until marinade has emulsified.
- Pound chicken flat, pat dry, and place in a plastic bag with the marinade. Press air out and seal tightly.
- To grill: Heat grill to medium-high heat and grill for 4-6 minutes on each side or until internal temp reaches 165-degrees F.
- Wrap in foil and allow to rest for 5-10 minutes before serving.
Pro Tips for Marinating and Grilling Chicken Thighs
Pound the chicken evenly: This will help the thighs cook evenly and absorb the marinade uniformly.
Marinate for the right amount of time: The perfect amount of time to marinate in this marinade is 2-3 hours. A quick 30-minute marinade will give the chicken a little flavor boost but try to do more if you can. Avoid going much past 3 hours because the vinegar will start breaking down the chicken and make the outer layer too soft.
Flip once: When grilling, only flip the chicken one time. Flipping too much can make the chicken lose juices and dry out.
Always use a meat thermometer: This is the only way you can be sure your chicken is cooked through enough and also to prevent over-cooking. Take it off the grill as soon as it hits an internal temperature of 165-degrees F.
Frequently Asked Questions
It’s safest to marinate chicken in the refrigerator, not at room temperature. You can take the chicken out 30-60 minutes before grilling to allow the chicken to come to room temperature.
Yes. Always pat chicken dry before adding it to a marinade. Removing excess moisture helps the marinade stick and absorb more evenly. If the chicken is too wet, the oil and seasonings can slide right off and the flavor will be diluted.
This is totally up to you. Wiping off excess marinade before grilling can help the chicken sear instead of steam. It can give you nice grill marks and crispier edges. It really just depends on what you are going for.
No. The only way to ever use a marinade as a sauce is if you boil it first but you don’t want to do that with this recipe. It is only meant to be a marinade. Boiling it and adding it as a sauce will make the chicken way too salty.
More Marinade Recipes
Have you tried this Chicken Thigh Marinade? I’d love to hear what you think! Drop a comment below and let me know how you liked it and what you served it with. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍗
Chicken Thigh Marinade
Ingredients
- 4-6 boneless, skinless chicken thighs
- 1/2 cup canola oil
- 4 tablespoons apple cider vinegar
- 4 tablespoons garlic
- 1 ½ tablespoons Kosher salt
- 1 ½ teaspoons black pepper
Instructions
- Whisk together canola oil, apple cider vinegar, garlic, salt, and pepper together in a small mixing bowl. You want to whisk vigorously until the marinade emulsifies. You can also do this by shaking all the ingredients together in a sealed jar.
- Pound chicken thighs until they are an even thickness and pat dry with paper towels. Place in a Ziplock freezer bag, pour marinade into the bag with the chicken and move around until chicken is coated in the marinade. Squeeze the air out and seal the bag. Marinate in the fridge for 30 minutes to 3 hours. Remove chicken from fridge 30-40 minutes before grilling.
- When ready to grill, remove chicken from bag and discard marinade. Grill over medium high heat (400–425°F) for 4-6 minutes per side or until internal temperature reaches 165℉.
- Wrap chicken in foil and allow to rest for 5-10 minutes before serving.
Notes
Marinate 2–3 hours: This is the sweet spot for flavor and texture. A quick 30-minute soak works in a pinch, but don’t exceed 3 hours or the vinegar may soften the edges.
Flip once: When grilling, flip the chicken only once to keep it juicy and prevent drying out.
Use a thermometer: Cook until the internal temperature reaches 165°F for perfectly cooked, tender chicken.
