Chicken Marinade

Name: Chicken Marinade
Total time: 150 min
Ingredients: 3 to 4 garlic cloves grated on a microplane; 0.33 cup honey; 0.33 cup Dijon mustard; 1 pinch kosher salt; black pepper; onion powder; 1 shot vinegar; olive oil; boneless, skinless chicken thighs

2h 30m

Serves 1

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Chicken Marinade

facebook.com

2h 30m

Serves 1

Directions

1Grate 3 to 4 garlic cloves on a microplane.
2Combine the grated garlic, 1/3 to 1/2 cup of honey, and the same amount of Dijon mustard in a bowl.
3Add a pinch of kosher salt, some black pepper, some onion powder, and a tiny shot of vinegar to the mixture.
4Drizzle in olive oil while continuously whisking until the mixture resembles mayonnaise.
5Add boneless, skinless chicken thighs to the emulsified marinade, ensuring they are well coated.
6Cover the bowl with plastic wrap and marinate in the refrigerator for at least one to two hours, or even overnight.
7Transfer the marinated chicken thighs onto a foil-lined sheet tray.
8Bake the chicken in a 450°F oven (even better with a convection fan) for about 25 to 30 minutes until cooked through.
9After baking, let the chicken rest for a few minutes before cutting and serving as desired.

Ingredients

3 to 4 garlic cloves grated on a microplane
0.33 cup honey
0.33 cup Dijon mustard
1 pinch kosher salt
black pepper
onion powder
1 shot vinegar
olive oil
boneless, skinless chicken thighs

Equipment

microplanewhiskbowlplastic wrapfoil-lined sheet trayoven

Tips

Use Dijon mustard as an emulsifier to create a luxurious texture for the marinade.
Use a damp kitchen towel rolled up under your bowl to keep it steady while whisking.
Marinate the chicken in the refrigerator for at least 1-2 hours, or overnight.
Line your sheet tray with foil for easier cleanup.
A convection fan in the oven will help cook the chicken better.
Let the chicken rest for a few minutes after cooking before cutting and serving.

Chicken Marinade

2h 30m

Serves 1

facebook.com

Chicken Marinade

facebook.com

2h 30m

Serves 1

Directions

1Grate 3 to 4 garlic cloves on a microplane.
2Combine the grated garlic, 1/3 to 1/2 cup of honey, and the same amount of Dijon mustard in a bowl.
3Add a pinch of kosher salt, some black pepper, some onion powder, and a tiny shot of vinegar to the mixture.
4Drizzle in olive oil while continuously whisking until the mixture resembles mayonnaise.
5Add boneless, skinless chicken thighs to the emulsified marinade, ensuring they are well coated.
6Cover the bowl with plastic wrap and marinate in the refrigerator for at least one to two hours, or even overnight.
7Transfer the marinated chicken thighs onto a foil-lined sheet tray.
8Bake the chicken in a 450°F oven (even better with a convection fan) for about 25 to 30 minutes until cooked through.
9After baking, let the chicken rest for a few minutes before cutting and serving as desired.

Ingredients

3 to 4 garlic cloves grated on a microplane
0.33 cup honey
0.33 cup Dijon mustard
1 pinch kosher salt
black pepper
onion powder
1 shot vinegar
olive oil
boneless, skinless chicken thighs

Equipment

microplanewhiskbowlplastic wrapfoil-lined sheet trayoven

Tips

Use Dijon mustard as an emulsifier to create a luxurious texture for the marinade.
Use a damp kitchen towel rolled up under your bowl to keep it steady while whisking.
Marinate the chicken in the refrigerator for at least 1-2 hours, or overnight.
Line your sheet tray with foil for easier cleanup.
A convection fan in the oven will help cook the chicken better.
Let the chicken rest for a few minutes after cooking before cutting and serving.