Chicken Thigh Marinade

Sliced marinaded chicken thighs on a cutting board.

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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.

Prep Time3

Cook Time12

Resting Time5

Total Time20

Course: Marinade

Cuisine: American

Keyword: Chicken Thigh Marinade, Grilled Chicken Thigh Marinade

Servings: servings

Calories: 266kcal

Author: Erica Walker

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

Pound evenly: Flatten chicken thighs to an even thickness so they cook and marinate uniformly.
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.

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