Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
This marinade is a favorite of our test kitchen chefs. It is simple to prepare, scales easily for larger groups, and is the ultimate crowd pleaser.

KEEP SCREEN ON

Yield: 4 SERVINGS

Cook Time: 20-25 Minutes

Ingredients
INGREDIENTS
1½ pounds boneless, skinless chicken thighs

Marinade
¾ cup vegetable oil

¼ cup low-sodium soy sauce

¼ cup red wine vinegar

3 tablespoons honey

3 tablespoons Worcestershire sauce

1 tablespoon lemon juice

Zest of 1 lemon

½ cup roughly chopped Italian flat leaf parsley

3 tablespoons prepared yellow mustard

2 teaspoons minced garlic

1½ teaspoons black pepper

RATE THIS RECIPE

Based on 37 ratings

Preparation Method

  1. Mix all marinade ingredients together in a medium-sized bowl. Reserve ⅓ cup of marinade for later use.
  2. Add chicken thighs to the bowl and stir to coat.
  3. Place bowl in the refrigerator and let marinate for 2–4 hours
  4. Preheat oven to 425°F Convection Mode with a rack set at position “3.”
  5. Place marinated chicken thighs on a baking tray or roasting pan lined with parchment paper.
  6. Bake approximately 20–25 minutes or until an instant-read thermometer registers 165°F.
  7. Brush with reserved marinade and serve.