I make this chicken thigh marinade whenever I want flavorful, juicy chicken without putting in a lot of effort. I like how the marinade brings out a savory depth while still letting the chicken shine. It has become one of my most trusted recipes because it works for simple dinners as well as casual get-togethers.
Why You’ll Love This Recipe
I love this recipe because it uses basic ingredients that I usually already have on hand. I enjoy how the marinade keeps the chicken tender and juicy, even when cooked quickly over high heat. I also appreciate how flexible it is, since I can pair the cooked chicken with salads, pasta, rice, or wraps without changing the flavor profile.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 to 6 boneless, skinless chicken thighs
1/2 cup canola oil
4 tablespoons apple cider vinegar
4 tablespoons minced garlic
1 1/2 tablespoons kosher salt
1 1/2 teaspoons black pepper
Directions
I start by whisking the canola oil, apple cider vinegar, garlic, salt, and black pepper together in a small bowl until the mixture is fully emulsified.
I pound the chicken thighs until they are evenly thick and pat them dry with paper towels. I place the chicken into a zip-top freezer bag and pour the marinade over it. After sealing the bag and pressing out the air, I gently move the chicken around so it is completely coated.
I marinate the chicken in the refrigerator for 30 minutes to 3 hours. When I am ready to cook, I remove the chicken from the fridge about 30 minutes beforehand. I discard the marinade and grill the chicken over medium-high heat for 4 to 6 minutes per side, until the internal temperature reaches 165°F. Once cooked, I wrap the chicken in foil and let it rest for 5 to 10 minutes before serving.
Servings And Timing
I usually make this recipe to serve about 6 people. Preparation takes roughly 3 minutes, grilling takes about 12 minutes, and I allow an additional 5 minutes for resting. The total active time comes to around 20 minutes, not including marinating time.
Variations
I sometimes substitute avocado oil for the canola oil when I want a slightly different taste. When I want to add more depth, I mix in a small amount of smoked paprika or onion powder. If I am not able to grill, I cook the chicken in a skillet or on a cast iron griddle with great results.
Storage/Reheating
I store leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet or microwave just until heated through. I avoid overheating so the chicken stays juicy.
FAQs
How long should I marinate the chicken?
I find that 2 to 3 hours is the ideal marinating time for the best flavor and texture.
Can I use chicken breasts instead of thighs?
I often use chicken breasts with this marinade. I simply adjust the cooking time to prevent them from drying out.
Should I pat the chicken dry before marinating?
I always pat the chicken dry first because it helps the marinade stick better to the surface.
Can I cook the chicken without a grill?
I regularly cook this chicken in a skillet or on a griddle when grilling is not an option.
Can I reuse the leftover marinade?
I never reuse marinade that has been in contact with raw chicken. I always discard it.
Conclusion
I return to this chicken thigh marinade again and again because it is easy, dependable, and full of flavor. I like how it fits into so many meals and cooking styles, and I appreciate that it consistently produces tender, juicy chicken with minimal effort.
An easy, flavorful marinade for juicy chicken thighs using pantry staples like garlic, vinegar, and oil. Perfect for grilling or pan-cooking any night of the week.
Ingredients
4 to 6 boneless, skinless chicken thighs
1/2 cup canola oil (or avocado oil)
4 tablespoons apple cider vinegar
4 tablespoons minced garlic
1 1/2 tablespoons kosher salt
1 1/2 teaspoons black pepper
Instructions
In a small bowl, whisk together oil, vinegar, garlic, salt, and pepper until fully combined.
Pat chicken thighs dry and pound to even thickness.
Place chicken in a zip-top bag and pour in the marinade. Seal and massage to coat evenly.
Refrigerate and marinate for 30 minutes to 3 hours.
Remove from the fridge 30 minutes before cooking. Discard marinade.
Grill or cook in a skillet over medium-high heat for 4–6 minutes per side, until the internal temperature reaches 165°F.
Wrap in foil and let rest 5–10 minutes before serving.
Notes
For extra flavor, add smoked paprika or onion powder to the marinade.
This marinade also works well for chicken breasts; just adjust cook time.
If you don’t have a grill, use a hot skillet or cast iron griddle.
