chicken thighs in small white casserole dish with handles; sitting in brown marinade liquid with minced garlic

The Best Chicken Thigh Marinade

Contributor: Christine Pittman
  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 0 min
  • Total Time: 5 minutes
  • Yield: 3/4 cup, enough for 6-8 thighs 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • ¼ cup olive oil
  • 2 Tbsp. melted unsalted butter
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 tsp. toasted sesame oil
  • 3 cloves garlic, minced


  1. In a medium bowl, whisk the butter and olive oil together.
  2. Whisk in the balsamic vinegar, soy sauce, honey, and sesame oil.
  3. Stir in the garlic.
  4. To use: put 6-8 chicken thighs in a ziptop bag. Fill with marinade. Seal bag, removing as much air as possible in the process.
  5. Put the ziptop bag of chicken and marinade into the fridge. Let it sit in the fridge for 1-3 hours.
  6. Remove chicken from bag. Discard marinade. Brush garlic off of chicken before cooking.