Killer Chicken Thigh Marinade

• Gluten free

• Meat

  • 9 Chicken thighs (about 4 lbs, bone-in skin-on

• Produce

  • 6 cloves Garlic

• Condiments

  • 5 tbsp Honey or maple syrup
  • 2 tbsp Lemon or lime juice
  • 4 tbsp Soy sauce, low sodium
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Sesame oil

Found on ifoodblogger.com

Ingredients

• 9 bone-in, skin-on chicken thighs (about 4 lbs)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon or lime juice
• 5 Tbsp honey or maple syrup
• 6 cloves of garlic, minced
• ½ tsp freshly ground black pepper
• 2 tsp kosher salt (plus more to taste)

Directions

• Mix all ingredients for the marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
• Preheat oven to 450 degrees F.
• Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.