Killer Crack Chicken Marinade
Love this recipe so much because its a breeze to make and it tastes so good. The flavors are a combination of Asian style with the sesame oil and soy sauce, combined with the Worcestershire sauce, lemon, lots of garlic and honey. Its definitely sweet and salty goodness.
My best advice for this recipe is to allow it marinate as long as you can. We need those yummy flavors attaching themselves to that chicken. The beauty of this dish is that you can use any type of chicken (breasts, boneless, skinless) and you can also grill it or fry it in a pan. This chicken will pair perfectly with my Mashed Potatoes or Cauliflower Rice.
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Crack Chicken Marinade
Ingredients
- 8 chicken thighs, bone in skin on
- 2 tbs olive oil
- 1 tbs sesame oil
- 1/4 cup low sodium soy sauce
- 1 tbs Worcestershire sauce
- 1 large lemon juiced
- 5 tbs honey (or maple syrup)
- 7 cloves garlic, minced
- 1 tbs ginger
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat your chicken pieces dry.
- In a large bow, whisk together the oils, soy sauce, Worcestershire sauce, lemon juice, honey, garlic, ginger, salt and pepper. Add in the chicken and toss to coat all. Cover and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 450°F. Transfer your chicken to 9×13" baking dish and pour over the marinade. Bake for about 30-35 minutes or until the internal temp of the chicken reads 165°F. I basted the chicken pieces halfway through so that they wouldn't dry out.
- Mine came out crispy and browned on top, if yours needs the color, turn on the broiler for a few minutes to give them that crispy tan.
Notes
Nutrition
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Our family loves this recipe!
HI Angela, that’s awesome! I’m so glad the recipe was a winner!
I found myself really short of time and couldn’t marinate the chicken thighs overnight or even just the recommended 2 hours, so I just settled for one hour. I used organic maple
syrup and boned chicken thighs without skin. I followed everything else in your recipe.
We’re Japanese-Americans and my husband told me this recipe is going to be among his
favorite homemade chicken dinners I’ve ever prepared for him! (We’ve been happily
married for 56 years.) Anyway, I passed his taste test even with the time adjustment I
had to make on the marinade soaking. He really loved the marinade flavoring and
drizzled it over his chicken and white Japanese rice. Next time, I’ll do the two hours or
overnight marinade, but I’m thrilled I found your delicious video on Facebook! We’re having leftovers today and hubby is not complaining. Thank you so much for sharing this amazing, easy to make dish!
Can you use boneless or bone in chicken breasts? What temperature would you use and how long would you bake it for?
Fabulous. Just Fabulous. Thank you so much for this recipe Stella. I followed it exactly, and it turned out beautifully 😊