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

Chicken Thigh Marinade Recipe

Contributor: Christine Pittman
  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Marinate: 2 hours
  • Cook Time: 0 min
  • Total Time: 5 minutes
  • Yield: 3/4 cup, enough for 6-8 thighs 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


Units Scale
  • 1/4 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 zip-top bag. Fill with marinade. Seal bag, removing as much air as possible in the process.
  5. Put the zip-top 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.

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