This chicken thigh marinade is the perfect blend of mustard (2 kinds!), garlic, maple syrup, brown sugar, vinegar and seasonings. It is so simple and so good, it could be used to marinate socks!
This is one of those marinade recipes that’s wonderful on every single kind of meat you could consume — salmon, steak, pork tenderloin, chicken in all its varieties, etc. I love when when I find a fail-proof marinade recipe like that! We used to make this chicken all the time when the blog first began, but over the years you slowly start to try new things and before you know it, without even meaning to, you’ve forgotten some of the things that you love the most.
Boy, if that’s not symbolic of life, I don’t know what is!
This chicken thighs marinade recipe is one that is simply whisked together, can easily be adapted if needed (see notes below) and works just as well marinating 30 minutes as it does for hours. But beware, not all meats can handle it the same, so check out the entire post.
And if you haven’t already, you absolutely must take a second to pin our other marinade recipes like:
We are about to send our first off to college in a year, another is deep in the waters of Jr High and still our caboose is entering the battlefield of the elementary school playground. If there’s one thing I know for certain it’s that family dinners are an absolute must to stay connected to one another. I would bet that it’s even life-saving for families. But with three kids at three different schools and totally different needs I can easily feel like I’m running around and never slowing down. This recipe is loved by everyone around the dinner table!
Ingredients for Chicken Thigh Marinade
The best marinades have a little salt, a little sweet, a little acid, and a little spice. This marinade recipe checks all the boxes. Here is what you will need:
- Chicken Thighs: boneless, skinless
- Dijon Mustard: pale yellow in color but bold in tangy flavor
- Stone Ground Mustard: adds texture to the marinade and the teeny tiniest bit of heat
- Garlic: adds flavor
- Dark Brown Sugar: light brown can be used, dark brown just has a richer flavor
- Maple Syrup: be sure to use the real stuff, Grade A
- Oregano or Marjoram: I used dried herbs for this recipe, but you can use fresh if you want. You’ll want to half the amount down to 1/2 teaspoon.
- Rice Vinegar: add