Make juicy, flavorful grilled chicken thighs with this delicious 3-ingredient Chicken Thigh Marinade! It’s the perfect balance of salty, tangy and spicy. Mix it up in just 5 minutes to elevate the flavor, and enhance the juicy, tender texture of grilled chicken thighs every time!

grilled chicken thighs on plate

Sometimes the most simple things are the most delicious. And in the case of this 3 ingredient marinade, this is so true! Now, I can take credit for 99.9% of the recipes on this blog, but this recipe actually came from my husband.

After testing several different combinations of ingredients, he came up with this simple 3 ingredient marinade for chicken thighs and it works perfectly. The combination of spicy brown mustard, soy sauce and sriracha creates the perfect chicken thigh marinade.

Why it works

  1. Spicy brown mustard adds a delicious tang, a kick of spice and acidity to tenderize the chicken.
  2. Salt from the soy sauce flavors the chicken, adds a wonderful umami flavor and helps the chicken retain its moisture.
  3. Sriracha adds a delicious spicy element to the marinade and makes it incredibly flavorful!
  4. These ingredients combine to make flavorful, slightly spicy chicken thighs, that are tender and juicy!

I use this marinade on chicken thighs, but you could use it to marinate chicken breasts or chicken wings for grilling, air frying or roasting in the oven. It makes enough marinade for two pounds of chicken, but the recipe can easily be doubled for more!

ingredients for chicken thigh marinade on white wood board

Ingredients

Combine these 3 simple ingredients to make THE BEST chicken thigh marinade! Visit the recipe card at the bottom of this post for all of the specific measurements.

  • Spicy brown mustard – stone ground mustard would be the closest substitute, but is less spicy. In a pinch, dijon mustard or traditional yellow mustard can be used in it’s place.
  • Soy sauce – traditional or reduced-sodium soy sauce can be used in this recipe. I like to salt my meat at the end after it’s cooked on the grill, so I tend to use the reduced-sodium soy sauce in marinades. I find that it contains plenty of salt to flavor and tenderize the chicken.
  • Sriracha – while this sauce is spicy on it’s own, when combined with the other ingredients and used as a marinade, the spice level of the finished grilled chicken thighs is mild to medium. If you’re really sensitive to spice, you could cut the amount of sriracha used in the marinade in half.
  • Chicken thighs – I like to grill boneless, skinless chicken thighs, but this recipe will also work on bone-in chicken thighs. You can also use this marinade for chicken breasts or chicken wings.

Instructions

I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.

  1. Marinate the chicken thighs. Add two pounds of chicken thighs to a large bowl, or plastic zipper bag. Pour the spicy brown mustard, soy sauce and sriracha over the chicken. Toss until all of the ingredients are combined and the chicken is fully coated in the marinade. Place the marinating chicken thighs in the refrigerator. Marinate for at least 30 minutes, or up to 12 hours in the fridge.
  2. Grill the chicken thighs. After the chicken is marinated, preheat a grill to medium-high heat, between 350-400°F. Once the grill is hot, use tongs to remove the chicken thighs from the marinade and place them on the grill. Discard the remaining marinade in the bag. Grill the chicken thighs for 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the grill and serve immediately.

Other ways to cook chicken thighs

No grill? No problem! Cook these marinated chicken thighs in an air fryer, on the stove or in the oven.

  • To cook chicken thighs in the air fryer:
    • Remove the chicken thighs from the marinade and pat dry with a paper towel.
    • Place the chicken thighs in the air fryer for 10 minutes at 400°F.
    • Open the air fryer, use tongs to flip the chicken thighs and cook for an additional 6 minutes, or until the internal temperature reaches 165°F.
      • Note: if using skin-on chicken thighs, cook them skin side down first, then flip them to cook skin side up for the remaining 6 minutes.
  • To cook chicken thighs on the stove:
    • Heat a large cast iron skillet over medium-high heat on the stove. If you don’t have a cast iron skillet, use the heaviest skillet that you have. Add 1 tablespoon olive oil to the skillet.
    • Remove the chicken thighs from the marinade and pat dry with a paper towel. This will help the chicken achieve a wonderful crust on the outside. Too much liquid in the skillet will steam the chicken instead of pan searing it. When grilling the chicken thighs, extra liquid will fall through the grill grates, but in a skillet, the liquid has no where to go.
    • Add the chicken thighs to the skillet and allow them to cook on one side for 5-7 minutes without moving the chicken. Not moving the chicken during this cooking time will give it a nice sear. Flip the chicken thighs and continue cooking for an additional 5-7 minutes, or until the internal temperature of the chicken reaches 165°F on a meat thermometer.
  • To cook chicken thighs in the oven:
    • Preheat the oven to 425°F.
    • Remove the chicken thighs from the marinade and place them on a wire rack, on top of a foil-lined baking sheet.
    • Roast in the oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.
grilled chicken thighs on plate

Frequently asked questions

  • What can I substitute for soy sauce? If you have a soy allergy, gluten allergy or just don’t like the taste of soy sauce, I recommend using coconut aminos instead. This soy sauce alternative is soy-free, gluten-free and contains much less sodium. For this reason, I do recommend adding 1/2 teaspoon salt to the marinade if you replace the soy sauce with coconut aminos.
  • How much chicken can I marinate with this recipe? This recipe can be used to marinate up to 2 pounds of chicken thighs. You can cut the recipe in half for 1 pound of meat, or double it for 4 pounds of meat.
  • Can you use this marinade on other cuts of chicken? Yes, this is also a great marinade for chicken breasts, chicken drumsticks or chicken wings. Follow the same instructions as if you were marinating chicken thighs. Either grill, air fry, roast or pan sear the chicken breasts, drumsticks or wings until they reach 165°F internally.
  • Can you marinate frozen chicken thighs? I recommend that you thaw the chicken thighs in the refrigerator for 24 hours, before marinating them. The chicken thighs should not be marinated for more than 12 hours, and this is not enough time for them to thaw completely, that’s why I recommend thawing frozen chicken thighs before marinating them.
  • Can you freeze the chicken in the marinade? Yes, you can! Simply prepare the marinade in an airtight container that is freezer-safe. Add the chicken, push out as much air as possible and seal well. Immediately place the sealed bag or container in the freezer for up to 3 months. Once the chicken defrosts, be sure to cook it within 12 hours so the marinade does not break down the proteins in the chicken, potentially ruining the texture.

Pro tips

  • Do not rinse the marinade off of the chicken thighs before cooking!  If you’re grilling the chicken thighs, they can go straight from the marinade onto the grill. If you’re cooking the chicken thighs in a skillet, I do recommend patting them dry before adding them to the skillet. When placing chicken thighs on the grill, any excess marinade will drip through the grill grates. When cooking the chicken thighs in a skillet, the marinade has no where to go, so it will stay in the skillet and you won’t get that beautiful sear on the outside of the thighs.
  • The marinade can be made ahead of time. Simply mix all of the marinade ingredients together and store them in the refrigerator for up to 5 days. Just remember to avoid marinating the meat for more than 12 hours, so that it does not ruin the texture of the chicken.
  • Leftover cooked chicken can be stored in the refrigerator for up to 4 days. I recommend reheating leftovers on the stove or in the oven. To reheat it in the oven, preheat the oven to 350°F. Place the chicken in an oven-safe dish and cook for 10 minutes, or until warmed through. To reheat it on the stove, heat a cast iron skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until warmed through.
  • This recipe is keto-friendly. Each serving contains only 1 total carb and zero net carbs.
grilled chicken thighs on plate

What to serve with chicken thighs

Serve the grilled chicken thighs with any of these delicious, popular side dish recipes!

More marinade recipes

Having the right marinade ensures you create the juiciest and most flavorful meat ever! These easy recipes will have you covered no matter what’s in the fridge.

grilled chicken thighs on plate
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Grilled Chicken Thigh Marinade

Make juicy, flavorful grilled chicken thighs with this delicious 3-ingredient Chicken Thigh Marinade! It's the perfect balance of salty, tangy and spicy. Mix it up in just 5 minutes to elevate the flavor, and enhance the juicy, tender texture of grilled chicken thighs every time!

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • ¼ cup spicy brown mustard
  • ¼ cup soy sauce
  • 2 tablespoons sriracha

Instructions

  • Add the chicken thighs to a large bowl, or plastic bag.
  • Add the spicy brown mustard, soy sauce and sriracha.
  • Toss until all of the ingredients are combined, and the chicken is fully coated in the marinade.
  • Place in the refrigerator and marinate for at least 30 minutes, or up to 12 hours.
  • Preheat a grill to medium-high heat, between 350-400°F.
  • When the grill is hot, use tongs to remove the chicken thighs from the marinade, place the chicken on the grill and discard the remaining marinade.
  • Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F.

Video

Notes

  • For instructions on how to cook the marinated chicken thighs in the oven, on the stove or in an air fryer, refer to the blog post above.
  • If you have a soy allergy, gluten allergy or just don’t like the taste of soy sauce, I recommend using coconut aminos instead. This soy sauce alternative is soy-free, gluten-free and contains much less sodium. For this reason, I do recommend adding 1/2 teaspoon salt to the marinade if you replace the soy sauce with coconut aminos.
  • This recipe can be used to marinate up to 2 pounds of chicken thighs. You can cut the recipe in half for 1 pound of meat, or double it for 4 pounds of meat.
  • This is also a great marinade for chicken breasts, chicken drumsticks or chicken wings. Follow the same instructions as if you were marinating chicken thighs. Either grill, air fry, roast or pan sear the chicken breasts, drumsticks or wings until they reach 165°F internally.
  • Do not rinse the marinade off of the chicken thighs before cooking!  If you’re grilling the chicken thighs, they can go straight from the marinade onto the grill. If you’re cooking the chicken thighs in a skillet, I do recommend patting them dry before adding them to the skillet. When placing chicken thighs on the grill, any excess marinade will drip through the grill grates. When cooking the chicken thighs in a skillet, the marinade has no where to go, so it will stay in the skillet and you won’t get that beautiful sear on the outside of the thighs.
  • The marinade can be made ahead of time. Simply mix all of the marinade ingredients together and store them in the refrigerator for up to 5 days. Just remember to avoid marinating the meat for more than 12 hours, so that it does not ruin the texture of the chicken.

Nutrition Facts

Calories 193kcal (10%)Carbohydrates 1gProtein 31g (62%)Fat 7g (11%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 2gCholesterol 144mg (48%)Sodium 903mg (38%)Potassium 413mg (12%)Fiber 1g (4%)Sugar 0.4gVitamin A 51mg (1%)Vitamin C 3mg (4%)Calcium 22mg (2%)Iron 2mg (11%)
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