Chicken, Marinated Recipe
Make Chicken, Marinated Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Finish & Garnish
Method
Marinade
- 1
Prepare marinade
In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, honey, and Dijon mustard until smooth. Add the minced garlic, grated ginger, smoked paprika, ground cumin, black pepper, kosher salt, and red pepper flakes (if using). Whisk again to combine.
- 2
Combine with chicken
Trim any excess fat from the chicken thighs and, if some pieces are very thick, lightly pound them to an even thickness about 1/2 inch. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over the chicken, making sure each piece is coated. Seal the bag or cover the dish.
- 3
Marinate
Refrigerate for at least 30 minutes and up to 8 hours. For best flavor and tenderness, marinate 2–4 hours. If marinating longer than 2 hours, turn the bag or rearrange pieces once so marinade distributes evenly.
Cook & Finish
- 4
Bring to room temperature
Remove the chicken from the refrigerator 20–30 minutes before cooking to take the chill off. This helps it cook evenly.
- 5
Preheat and prepare cooking surface
If using a skillet: heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat and add 1 tablespoon olive oil. If grilling: preheat grill to medium-high (about 400°F / 200°C) and oil the grates lightly.
- 6
Cook the chicken
Remove chicken from the marinade, letting excess drip off (do not discard marinade). Place chicken in the hot skillet or on the grill, leaving space between pieces. Cook for 5–7 minutes on the first side without moving, until well browned. Flip and cook another 4–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Thicker pieces may need a minute or two longer.
- 7
Optional glaze
If you want a slightly sticky finish, pour the reserved marinade into a small saucepan, bring to a rolling boil for 2 minutes, then reduce heat and simmer 1–2 minutes more to thicken slightly. Brush this hot, boiled marinade over the cooked chicken in the last minute of cooking.
- 8
Rest and garnish
Transfer chicken to a cutting board and rest 5 minutes. Sprinkle chopped parsley over the chicken and serve with lemon wedges alongside for squeezing. Serve whole thighs or slice against the grain.