Oven Baked Marinated Chicken Thighs

Marinating the chicken for 24 hours made a big difference in the flavor for this recipe. My oldest son commented that it reminded him of his favorite chicken, so that is a huge plus for this recipe. I'll definitely be making it again. The chicken was flavorful and tender (despite the fact I overcooked it just a bit!). I served this with Roasted Red Potatoes and Sauteed Summer Squash, Bell Peppers and Onions. My entire family enjoyed this meal. The kids went nuts on the potatoes and the chicken both.

Oven Baked Marinated Chicken Thighs


1 cup olive oil
1/2 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup red wine vinegar
4 tablespoons lemon juice
4 teaspoons dry mustard
2 teaspoons black pepper
6-8 boneless skinless chicken thighs

Whisk together all everything except the chicken for the marinade. Place the chicken into a gallon size ziploc bag and then pour the marinade over it. Place in the refrigerator and let it marinate for 24 hours. Turn the bag over a couple times throughout the day, to ensure that everything is covered in marinade.

When you are ready to cook the chicken, preheat the oven to 350 degrees. Line a large baking sheet with foil and then place the chicken thighs on the foil. Bake for 25-35 minutes, checking every few minutes after 25. Chicken thighs will not turn white, so determine whether it is done cooking by when the juices are clear.

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