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!
Video
Ingredients
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.
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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