Our Favorite Marinated Chicken Thighs

These balsamic vinegar and dijon marinated chicken thighs are going to be a new staple in your weeknight meal rotation. This recipe only has a few ingredients and, my favorite part, if you’re grilling them the kitchen cleanup is minimal! These are just a win all around.

Every Saturday I start to think about what I want to cook for the week ahead. I like to make something everyone likes so I ask the boys and the husband if they have any requests for dinners for the week. 100% of the time my husband has these marinated chicken thighs on his want list. This is a dinner we have been making in our house on a weekly basis for the last year and I’m so glad I’m finally getting around to getting on the blog.

I love this dish because you don’t need to marinate them for hours for the meat to take on the flavors. There have been many nights where I dump all the ingredients into the bowl while the grill is heating up and then put them right on. If I have the time I like to give them a few hours to sit in the marinade, but it’s not necessary.

If you aren’t going to be grilling them I would suggest browning them in a pan and then finishing them off in the oven. We grill year round here in Houston, but I know for some that just isn’t possible.

We enjoy these on their own with a side of grilled veggies, but I also like to use them as the protein in our salads, tostadas, and of course tacos! I’m so glad I get to share these with y’all and remember if you make a dish be sure and tag me on instagram @therelishedmeal and use the hashtag #therelishedmeal so I can see what y’all are making and eating!

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The Best Weeknight Chicken Thighs

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4 People

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 3 TBSP Balsamic Vinegar
• 2 TBSP Honey, add more if needed
• 2 TBSP Dijon Mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp smoked paprika
• ¼ tsp ancho chile powder
• ¼ tsp chipotle chile powder

Instructions

• In a large bowl (or large plastic bag) add in the chicken thighs and remaining ingredients.
• Stir to combine.
• Cover with plastic wrap and place in fridge for 10 minutes to 3 hours.
• When ready to cook heat a grill over medium high heat.
• Place chicken on grill and grill for 10 minutes each side.
• Continue cooking, flipping sides until chicken reaches an internal temp of 165º.

Notes

If you aren’t grilling I suggest browning the chicken in a pan and then finishing them off in the oven. 

Preheat an oven to 350º. Heat a pan over medium heat, add in the chicken and cook for 5 minutes on each side. If the pan is oven safe place in preheated oven and cook for 10-15 minutes or until the internal temperature of the chicken is 165º. 

The ancho and chipotle chile powder shouldn’t add too much spiciness, but feel free to omit if you don’t have them.