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
Looking for more?
Use this exact recipe except substitute thick pork chops for the chicken. Totally awesome.
Hi Ronald! A few people did that too! Thanks for sharing and I’ glad you enjoyed the marinade!!
Interested in making this, but with some thick cut boneless pork chops I have to get used up.
How would you suggest adjusting the cooking temp/time for the different protein?
Hi David, Yes, you can definitely use up those pork chops with this marinade! I would bake at 400 F. for 15 -20 minutes or until internal temp reads 145 F. Hope you enjoy!!
What about steak and ham slices?
Hello,
Do you use toasted sesame oil or regular sesame oil? Thanks!
Hi Kim, For this recipe, I used regular sesame oil. I save toasted sesame oil to use when I’m using it in a salad dressing or eating it raw (uncooked). If you do a fried rice for example, use the regular sesame oil.
That seems like a lot of sesame oil.
HI John, its 1 tablespoon for 8 chicken pieces – its not too much. But you can lessen it or leave it out if you prefer!
So happy to have found your blog as I love Greek food. As a diabetic am glad to see so many are low carb or could be made that way with some subs.
Hi Kate, Welcome to the family! Glad you are enjoying the dishes and I wish all the best! Thanks for the kind comment!
Want to join! Recipe looks amazing. I will try it this weekend!!
Love the recipe but love and appreciate the ease of finding and printing recipes. Thank you, thank you!
Yes, so much better when you can print right? Thank you for the comment!
Do you cover with foil when baking in the oven? Or leave it uncovered?
Hi Elaine! This gets baked uncovered!
I’m concerned about pouring the marinade into the chicken without boiling it first because of bacteria. ???
Hi Diane, do not worry.. it will all cook in the oven.
Have you always boiled chicken/other meat before marinating? If so, you need to stop doing that, once meat has cooked the marinade can no longer penetrate the meat and function correctly as a marinade, always marinate first! Don’t worry about bacteria so much, as long as the meat is properly handled and gets up to the appropriate temperature all the bugs get heat killed!
Could I use chicken breasts instead
Hi Kathryn, YES! chicken breast works just decrease cook time to 20 minutes. Make sure you use a meat thermometer
I plan to make this this week ,but could I use chicken breast instead?
Aboslutely!
I bought thighs but they’re skinless they should still turned out good in the oven correct?
OK… I’m an obsessive engineer. The recipe serves 6, but there are 8 thighs in the picture. Looks yummy! Am currently prepping the marinade! Thanks!
Hi Jim! It depends on how hungry your family is… We eat two thighs each, but most eat just one thigh. So I averaged it out around 6 servings! Hope that helps!
,👍! and thats being kinda get
👍
I’m about to make this, I have everything ready and marinated, do you think I could bake the thighs in a cast iron skillet?
Hi Stefanie, You can definitely use a cast iron skillet…sorry for the late reply!
Hi, someone asked about using a cast iron skillet for the thighs. I was wondering if I should preheat the cast iron skillet before adding the thighs and marinade.
Thanks
Hi Hank, A nice sear in the cast iron sounds great to me! Cheers!
Is there a low carb honey substitute?
agave?
agave is not what it promised years ago. still spikes glucose 😕
There is keto honey. Lots of brands out there but I’ve used ChocZero and it was good.
There are several keto honey substiitutes available – check out video by Serious Keto who reviews 3 of them.
Tik Tok bought me here. Tried the recipe and its a flavour bomb. Fantatsic!
Love to read that Andrew! Thanks for the kind feedback!
This looks delicious! So if I use boneless thighs how would I adjust the cooking time?
Hi Alley, probably take 20-25 minutes and a few minutes on broil to get a tan (if it needs it)
Made this last night and my entire family loved it!
Hi David! Thanks for trying it out and i’m glad it was enjoyed!!
Hi Stella! using boneless, skinless thighs. would I lay thighs out or fold when cooking? thanks for recipe & help!
I would roll them up so that they would fit in the baking dish!
can’t wait to try this!