Appetizers, Breakfasts, Mains, Sides, Snacks

baked chicken thighs – 3 ways!

January 24, 2012

Chicken thighs…marinated three ways to suit your fancy.  Up until a few weeks ago, I wasn’t even sure if I really cared for good ol’ thighs to be honest with you, as I had never really had them before.  This may be somewhat surprising, but I had previously just overlooked their goodness.  Who knows why?  Basically, the inaugural recipe of such began when I was at the butcher shop, unable to find some chicken breasts for dins one evening.  Sitting lonely, neighbouring the section which once sat the breasts, were some boneless, skinless chicken thighs.  Without much thought, I snagged them and was on my way.

With this new (to me) poultry part in my possession, I decided to get a wee bit creative and whip up some simple, yet flavourful marinades to soak these bad boys in.  I had 12 chicken pieces in total…and decided to separate them equally into three Ziplock bags, containing different marinades.  Funny enough, as it turned out, the night I intended on baking them, I got tied up and just turned to having leftovers that night.  Regardless, they were all ready to go (minus the actually cooking process), so the chicken thighs were fortunate to be able to sit, immerse in the liquid concoctions overnight in the fridge.

Fast forward through the magical world of the www.  Verdict…2 thumbs up!  They turned out super moist and tender, totally filled with an abundance of juicy flavour.  They def get additional bonus points, if you are on a budget, as chicken thighs are a very affordable option.  Similar to that of their white meat counterpart, they can either come with the bone-in or boneless…and also with skin-on or skinless.  The choice here is ultimately yours…personal preference I suppose.  I think I want to try boneless chicken thighs, with the skin-on next time!  Lastly, I must also mention that these delicious chunks of meat serve as terrific leftovers.  I found myself quickly grabbing a couple thighs in the morning for breakfast, as I was literally darting out the door for work.  A super sweet option for those who are often on the go!

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the ‘marinade’, can be acidic with ingredients such as vinegarlemon juice, or wine or enzymatic (made with ingredients such as pineapple or papaya.)[1] Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderize tougher cuts of meat.[2] The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices. (Source: Wikipedia)

Note:  I will try to be as accurate as possible, but not gonna lie – mostly eyeballed it, test-tested and hoped for the best when it came to the amounts of olive oil and balsamic that I put in!!!  I will make these again in the next week or two, and re-jig the recipe to include the exact measurements for y’all.

Marinades (12 chicken thighs total – each marinade was made for 4 chicken thigh pieces each.  You may want to adjust, depending on your quantity)


  • coconut/olive oil – generous amount to coat
  • balsamic vinegar (equal parts oil and vinegar)
  • 3 shallots – finely chopped
  • 3 garlic cloves – crushed
  • 2 tbsp grainy mustard – good quality
  • coarse sea salt and ground pepper


  • coconut/olive oil – generous amount to coat
  • 1.5 lemons – squeezed
  • 3 tbsp Italian seasoned herb mix (dried basil, rosemary, thyme, oregano, black pepper)
  • 3 garlic cloves – crushed
  • coarse sea salt and ground pepper


  • coconut/olive oil – generous amount to coat
  • 2 limes – juice squeezed
  • 3 garlic cloves (minced)
  • 2 shallots or small white onion- finely sliced
  • handful of fresh cilantro – finely chopped
  • 2 tsp ground chipotle
  • 2.5 tsp of chili powder
  • coarse sea salt and ground pepper


  • for each individual marinade – measure and pour all ingredients into a large Ziploc bag
  • add chicken thighs into the bag and zip closed
  • use your hands to shake and ‘massage’ the marinade mixture into the chicken pieces
  • allow to soak and absorb all the flavours for at least 2 + hours (I let marinade for 24 hours – the longer, the better)
  • when ready, preheat oven to 350 degrees
  • remove chicken thighs from bag, and place in a single layer, in an oven-proof dish (Corningware), covering with the liquid marinade
  • bake for approx. 30-45 minutes, until juices run clear (watch them, as you don’t want to overcook/dry-out)
  • broil for an additional 3-5 minutes if you want the outside crispy (optional)
  • remove, set aside and serve
  • enjoy!

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  • Renee April 18, 2012 at 12:32 am

    I made the balsamic marinade tonight and it was a huge hit with my whole family. I used spring onions in place of the shallots and added more garlic because with garlic, more is always better. I only marinaded the thighs for about an hour because that’s all the time I had and they were incredibly flavorful. So incredibly easy to make – they will become a regular recipe at our house.

    • Cindy April 19, 2012 at 1:56 pm

      Hi Renee! Thanks for the comment and mentioning the modifications that you made!!! MMMMMM…you are right…more garlic is always better! Glad you enjoyed the recipe!! Take care…

  • Angi April 25, 2012 at 10:10 pm

    Thanks for the great post! I tried the smoky marinade and it was delicious! It had a lot more kick than I was expecting, but it wasn’t too overpowering. I ate it on its own and loved it, but next time I think I will make some coconut flour tortillas and use the chicken as a filling along with some lettuce and avocado. Mmm-mm good!

    • Cindy April 26, 2012 at 9:15 pm

      Hi Angi! So glad you enjoyed them!! Thanks for the comment as well. It is always nice to hear what people think of my recipes and what modifications they make as well. Good call on the coconut wraps! Sounds delish!!

  • Dad June 18, 2012 at 9:33 pm

    Has anyone grilled these instead of baking? I plan to grill some tomatoes with balsamic vinegar and garlic and serve with asparagus wrapped in bacon (grilled)

    • Cindy June 19, 2012 at 6:07 pm

      hi there – i know that a friend of mine grilled them on the bbq and they turned out nicely! i imagine you will be totally good grilling them. hope you enjoy!

  • Mike July 13, 2012 at 8:45 pm

    Did you use refined or unrefined coconut oil? I was just wondering because unrefined coconut oil is usually for medium to low heat since it has a smoke point of 350.

    • Cindy July 19, 2012 at 9:30 am

      Hi – I have used both before. It is up to you with regards to what you feel comfortable with! 🙂

  • Lori October 1, 2012 at 2:49 pm

    when you say equal amouts of oil and vinegar, how much did you measure about? 1/2 cup of each??/

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