Something about the flavor combination of honey and garlic just makes sense. I am all about skin-on chicken thighs and I love meals that I can prepare in the oven because it makes it so that I don’t have to be tending to the stove. This frees me to be able to enjoy the people around me for longer and spend less time in the kitchen-woohoo! Today’s recipe I bring you will be perfect for summer time (although I will be enjoying it year round) and is sure to be a crowd pleaser. My brother-in-laws confirmed this. Even better? It’s simple to make! So let’s get going and make some chicken already!
First things first:
Slice your chicken thighs a few times across the top like this so that the marinade can infuse a bit more flavor.
Next, whisk up all the marinade ingredients!
Next pour your marinade over the chicken (I used a freezer safe gallon bag) and let marinate for 6+ hours (up to 24 hours) moving the marinade bag every so often to make sure it is distributed evenly if you are able.
After the chicken is finished marinating, preheat oven to 400 degrees and bake chicken thighs on a rimmed baking sheet with a wire rack (see photo below) for 30-35 minutes, or until they reach an internal temperature of 165 degrees, discarding the leftover marinade. If you would like, finish under the broiler for an additional minute being VERY careful to make sure they don’t burn.
Last, but certainly not least. ENJOY the deliciousness you have made. This recipe doubles beautifully if you want to bulk cook!
- Slice chicken thighs a few times across the top of the skin to help marinade infuse more flavor (see photo above)
- Combine avocado oil, honey, apple cider vinegar, coconut aminos, salt, and minced garlic cloves in a small mixing bowl and whisk to combine
- Place chicken thighs in a large plastic zip lock and pour marinade over the chicken thighs making sure that they are all covered.
- Marinate in fridge for 6+ hours (up to 24 hours)
- When done marinating, preheat oven to 400 degrees and cook chicken thighs on a rimmed baking sheet with a wire rack (see photo above) for 30-35 minutes or until the internal temperature reaches 165 degrees discarding the leftover marinade.
- Finish under the broiler for a minute or two to crisp up the skin if you would like being VERY careful to make sure they do not burn.