Several years so, I shared a recipe for our family’s favorite Easy Baked Chicken on the blog and it ended up being one of the most popular recipes I’ve shared on PBF to date. The recipe centered around a simple marinade that delivers a ton of flavor and while I still love that recipe, in the 4+ years that have passed since I initially shared it, I’ve tweaked it over and over again. The end result is the recipe I’m sharing with you guys today for my absolute favorite way to prepare chicken thighs. Once again a tasty marinade is at the center of the recipe but thanks to a few simple changes, I think this recipe for marinated chicken thighs is even more delicious than the initial recipe I shared years ago.
So what kind of changes are we talking about? First, I swapped chicken breasts for skinless chicken thighs because they are waaay tastier. They’re also cheaper, soak up this marinade well and taste fantastic whether they’re baked or grilled. A worthwhile swap for sure!
- Swapping out the canola oil for olive oil
- Swapping out the soy sauce for coconut aminos
- Adding dried rosemary because rosemary is the BEST and kicks the flavor up a notch
The recipe includes ingredients I almost always have in the fridge and pantry so it’s a perfect go-to recipe for me when I don’t have dinner or lunch planned out and want to throw something together I know our family will enjoy. It’s also the recipe I turn to time and time again in the warmer months when we have friends over to grill out because these chicken thighs always get rave reviews. Keep this one in your back pocket for summertime barbeques, friends!
More recently, I’ve been trying to get back in the swing of Sunday afternoon meal prep and have LOVED prepping this recipe on Sundays and reheating the chicken thighs throughout the week for lunch because they pair well with just about any side dish. Lately my favorite lunchtime combination looks like two chopped chicken thighs mixed up in a big bowl with roasted acorn squash, roasted okra and brown rice. It’s so good and I never seem to get sick of it!
A simple and delicious marinade for grilled or baked chicken thighs. Paleo and Whole30-approved!
- 1/4 cup coconut aminos
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon garlic salt
- 2 pounds boneless skinless chicken thighs
- Combine all ingredients in a large zip-top bag and allow chicken thighs to marinate for at least four hours or ideally overnight.
- Remove chicken from marinade and grill chicken thighs or bake in the oven at 400 degrees for approximately 30 minutes or until chicken reaches an internal temperature of 165 degrees.
- Allow chicken to rest for approximately 5 minutes before serving.
This marinade also works well on chicken breasts but you will need to increase the amount of time you bake the chicken in the oven, as chicken breasts are much thicker and do not cook as quickly.
Soy sauce may be used in place of coconut aminos if you have trouble finding coconut aminos, though more and more grocery stores seem to be carrying coconut aminos these days. I can almost always find coconut aminos well-stocked at Whole Foods, though I typically prefer to order my coconut aminos from Thrive Market to save a bit of money.
Keywords: chicken thighs, marinade, chicken thigh marinade, paleo, whole30, paleo chicken thighs
If you give this recipe a try, please let me know! It’s truly my favorite way to prepare chicken thighs and I’d love to know what you think! Enjoy!!