The Chicken leg marinade is the perfect blend of mustard (2 kinds!), garlic, maple syrup, brown sugar, vinegar and spices. It’s so easy and so good, it could be used to marinate socks!
This is one of them Recipes for marinade this is wonderful for every single type of meat you can eat – salmon, steak, pork tenderloin, chicken in all its variations, etc. I love it when I can find one infallible marinade recipe like that! We used to do this chicken all the time when the blog started, but slowly over the years you start trying new things and before you know it, without even meaning to, you’ve forgotten some of the things you love the most loves .
Boy if that ain’t a symbol of life then I don’t know what is!
The Chicken drumstick marinade recipe is one that can be simply stirred together easily adjusted when needed (see notes below) and works just as well marinating for 30 minutes as for hours. But beware, not all meats tolerate it equally, so check out the whole post.
And if you haven’t already, be sure to take a second to pin our other marinade recipes such as:
family dinner
We’re about to send our first 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 sure, it’s that family dinner are an absolute must for staying connected. I’d bet it’s even life-saving for families. But with three kids in three different schools and completely different needs, it’s easy to 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 ticks all the boxes. Here’s what you need:
- Chicken thighs: boneless, skinless
- Dijon Mustard: Pale yellow in color but strong in flavor
- Stoneground Mustard: adds texture and the tiniest bit of spiciness to the marinade
- 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 like. You should halve the amount to 1/2 teaspoon.
- Rice Vinegar: Adds acidity and brightens the marinade
- Sea salt and fresh black pepper: season to taste
You can find the measurements for each ingredient in the recipe card at the bottom of this post. You can also print out or save the recipe there.
Recipe Adjustments
You can swap out any mustard for the mustard you like best. Use spicy browns for added spiciness, honey mustard for added sweetness, etc. You can also swap out the herbs – basil, thyme, marjoram, and oregano work great.
Should you poke holes in chicken before marinating?
No, no and even more no! You should never poke holes in meat for marinating. It strips the meat of its natural juices, resulting in a drier end product.
How long to marinate chicken drumsticks
Chicken thighs are pretty easy to please when marinating. You can leave them at room temperature for just 30 minutes or marinate in the fridge overnight for up to 24 hours. However, I would not recommend going longer than 24 hours. The meat will begin to break down and become tougher.
If you are looking Make this recipe ahead of time, the marinade can be prepared up to 3 days in advance. Then just add it to the chicken to marinate for up to 24 hours.
Other marinating times
When it comes to marinating, not all meats are created equal. Chicken breasts should never be marinated in this marinade for more than 6 hours. Beef (such as steaks or roasts) and pork can be processed overnight for up to 24 hours.
What is a Safe Temperature for Chicken Thighs?
Chicken thighs are considered safe when they reach an internal temperature of 165 degrees. I like to pull them out of the oven at around 160 degrees and then while they’re resting they get to 165.
How to bake chicken thighs in the oven
If you want to use the oven instead of the grill for this recipe, preheat the oven to 475 degrees and bake them for 5 minutes. Then lower the temperature to 350 degrees and bake for 20-25 minutes. If the tops aren’t as golden and crispy as you’d like, feel free to fry them for a few minutes, but keep a close eye on them!
Ways to use marinated chicken thighs
If you end up with some leftover thighs, you can slice them up and toss them with some pasta. They’re also great on a sandwich or wrap, or thrown into a salad.
What do you eat with grilled chicken thighs?
Here are a few ideas for great side dishes to eat with it Chicken Main Course:
storage tips
Save on computer: Grilled chicken thighs will keep in the refrigerator in an airtight container for 4-5 days.
warm up: My favorite thing to do is reheat grilled chicken thighs in the oven. Preheat the oven to 350 degrees and place the thighs in a casserole dish and add about a cup of chicken broth. Cover the mold with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes.
If you want to reheat them a little quicker, just zap them in the microwave. However, they dry out in the microwave.
Freeze: These marinated chicken thighs freeze great. Once they have completely cooled. Place them in a ziplock bag and let out as much air as possible (using a food saver would be an even better option). They will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and reheat according to the directions above.
Can you freeze chicken in the marinade?
You can also Freeze the chicken in the marinade before grilling if you prefer. Place the chicken and marinade in a ziplock spine and freeze immediately. When ready to eat, thaw in the refrigerator overnight, then grill as directed.
Chicken thighs are an inexpensive, tasty and healthy protein. After you let them soak in all the delicious flavors Chicken leg marinadeYou’ll be grilling maple mustard chicken thighs all summer long!
More recipes for juicy chicken thighs:
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Combine mustard, garlic, brown sugar, maple syrup, oregano (or marjoram), and rice vinegar in a small bowl. Whisk until smooth and well incorporated.
1/3 cup Dijon mustard, 1 1/2 tablespoons stone ground mustard, 1 garlic clove, 2 tablespoons dark brown sugar, 3 tablespoons maple syrup, 1 teaspoon dried oregano or marjoram, 1 tablespoon rice vinegar
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Pour 3/4 of the sauce into a Ziploc and place the rest in a small Tupperware. Add the chicken thighs and sprinkle evenly with sea salt and fresh black pepper. Squish to coat everything.
6 skinless boneless chicken drumsticks, Sea salt and fresh black pepper
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Refrigerate for at least 30 minutes or up to overnight.
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Remove the meat from the fridge and let it rest on the counter for 5-8 minutes. (It’s always best to cook meat that hasn’t come straight out of the fridge.)
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Heat your grill to medium-high and use an oiled paper towel to grease the cooking grates, then place the drumsticks on the grill.
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Grill 4-6 minutes per side (depending on the size of the leg)
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Turn the chicken over and pour the sauce over it.
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Continue cooking, 3-5 minutes.
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Remove from grill and tent with foil.
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Leave to rest for 2-3 minutes and then serve!
- Light brown sugar can be used
Calories: 190kcal