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.
We LOVE this recipe (as we do all of your recipes)! We planned on bbqing this, but the weather didn’t cooperate, so we air fried it! 400 F for 12 minutes, flip then 5 min more. I marinated it for about 36 hours and used bone in chicken thighs and removed the skin. I also took some of the marinade & made a reduction to drizzle over the cooked chicken. I marinated extra and will freeze in the marinade. Served with sautéed broccolini & cauliflower rice! Soooo delicious!
What is the best cooking dish for this ? I’m going to use my stainless steel pan ? I’m always not sure exactly what is best and there are so many different opinions 😬 I would appreciate any input !
My site provides many interesting things and I wish you success SAGATOTO
I made this last night after marinating for 2 full days. It was so delicious and my picky kids said it was amazing!
This was delicious. I used boneless, skinless thighs and baked at 425. I added the zest from the lemon too. The flavour was amazing. I will definitely bake these again.
Made this marinade yesterday so haven’t actually tried the chicken yet. I do have a question. Is the ginger used fresh or dried spice? I used the dried and it seems to have been too much giving a somewhat bitter flavor.
I usually leave out the ginger because I’m not a fan.
So yummy! Adding to our rotation, thank you 🙂
Can you make this ahead and reheat, or transfer to a crockpot to keep warm? Without chicken drying out? Suggestions?
This is a great recipe my did the same recipe over 30 years ago, game changer my mom added ribs to it Fantastic recipe and great tasting chicken and ribs
OH!! Ribs with this marinade sounds idealic!!
This recipe looks delicious. Fresh or ground ginger? Thank you.
Hi Belinda, I used garlic paste but I would go with fresh ginger. If you dont have paste or fresh, then do a 1/4 tsp to 1/2 tsp ground ginger.
A friend shared a thigh and the recipe with me. So DELICIOUS!
Hi Denise, glad the friend shared it with you!
this is very similar to my recipe that I am trying to perfect.
Ingredients:
– 8 chicken thighs, bone-in and skin-on
– 2 tbsp olive oil
– 1 tbsp sesame oil
– 1/4 cup low-sodium soy sauce
– 1 tbsp Worcestershire sauce
– 1 large lemon, juiced and zest
– 5 tbsp honey (or maple syrup)
– 7 cloves garlic, minced
– 1 tbsp ginger, minced
– 2 tsp salt
– 1/2 tsp black pepper
– 1 onion, sliced
– 1 bell pepper, sliced
– 1 cup broccoli florets
– Fresh parsley, chopped, for garnish
Instructions:
1. Pat your chicken pieces dry.
2. In a large bowl, whisk together the oils, soy sauce, Worcestershire sauce, lemon juice and zest, honey, garlic, ginger, salt, and black pepper.
3. Add in the chicken, onions, bell peppers, and broccoli. Toss to coat everything evenly. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat your oven to 450°F (230°C).
5. Transfer the chicken and vegetables to a 9×13″ baking dish, arranging them in a single layer. Pour over the marinade.
6. Bake for about 30-35 minutes or until the internal temperature of the chicken reads 165°F (75°C). Halfway through baking, baste the chicken and vegetables with the marinade to keep them moist.
7. If desired, turn on the broiler for a few minutes at the end to brown the chicken and vegetables.
8. Sprinkle chopped fresh parsley over the dish before serving for garnish.
I can’t eat garlic. Will it taste ok without it?
Hi Ros, you can leave it out
Delicious!! Would these freeze well to reheat as leftovers?
Hi Ann, yes you can freeze
I made this tonight. it was super good. I did boneless skinless chicken thighs. I think I will cut the time a little bit next time as it was just a tad dry and add a few more spices, other than that it was a keeper.
Hi Patty, glad you liked the marinade! Thank you for the feedback!
Easy and delicious!
HI Vida, glad you liked the recipe!