Chicken thighs are one of those quietly perfect ingredients – their higher fat content means they stay juicy and absorb marinades really well, making them ideal for bold, balanced flavors. I love a sweet marinade and this combination works because it hits every note. Honey adds just enough sweetness to encourage caramelization, while soy sauce brings savory depth and natural umami. Garlic and paprika warm things up without overpowering the meat, apple cider vinegar adds brightness to cut through the richness, and avocado oil helps everything cling to the chicken while keeping it tender during cooking.
These ingredients are pantry staples!
Ingredients
- 3-5 tablespoons light amber honey
- 3-5 garlic cloves, minced/chopped
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons avocado oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt as desired, adjusting to the base of your soy sauce
Instructions
Whisk all ingredients together in a bowl until the honey is fully dissolved and the marinade looks smooth and glossy. Add chicken thighs (trimming the fat first is optional) and toss well to coat.
Marinate covered for at least 30 minutes, or up to 24 hours in the refrigerator. Bring chicken slightly toward room temperature before cooking for more even results.
Preheat the oven to 400-degrees. Line baking tray with parchment paper and evenly spread the marinated chicken thighs.
Serve
- Over rice
- With roasted veggies
