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Marinated Chicken Thighs
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Ingredients
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Yield: 4 SERVINGS
Total Cook Time: 20-25 Minutes
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
Total Cook Time: 20-25 Minutes
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
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Preparation Method
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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.
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.
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