Chicken Marinade

150 mins
Serves 1
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Directions

  1. 1Grate 3 to 4 garlic cloves on a microplane.
  2. 2Grate 3 to 4 garlic cloves on a microplane.
  3. 3Grate 3 to 4 garlic cloves on a microplane.
  4. 4Combine the grated garlic, 1/3 to 1/2 cup of honey, and the same amount of Dijon mustard in a bowl.
  5. 5Combine the grated garlic, 1/3 to 1/2 cup of honey, and the same amount of Dijon mustard in a bowl.
  6. 6Combine the grated garlic, 1/3 to 1/2 cup of honey, and the same amount of Dijon mustard in a bowl.
  7. 7Add a pinch of kosher salt, some black pepper, some onion powder, and a tiny shot of vinegar to the mixture.
  8. 8Add a pinch of kosher salt, some black pepper, some onion powder, and a tiny shot of vinegar to the mixture.
  9. 9Add a pinch of kosher salt, some black pepper, some onion powder, and a tiny shot of vinegar to the mixture.
  10. 10Drizzle in olive oil while continuously whisking until the mixture resembles mayonnaise.
  11. 11Drizzle in olive oil while continuously whisking until the mixture resembles mayonnaise.
  12. 12Drizzle in olive oil while continuously whisking until the mixture resembles mayonnaise.
  13. 13Add boneless, skinless chicken thighs to the emulsified marinade, ensuring they are well coated.
  14. 14Add boneless, skinless chicken thighs to the emulsified marinade, ensuring they are well coated.
  15. 15Add boneless, skinless chicken thighs to the emulsified marinade, ensuring they are well coated.
  16. 16Cover the bowl with plastic wrap and marinate in the refrigerator for at least one to two hours, or even overnight.
  17. 17Cover the bowl with plastic wrap and marinate in the refrigerator for at least one to two hours, or even overnight.
  18. 18Cover the bowl with plastic wrap and marinate in the refrigerator for at least one to two hours, or even overnight.
  19. 19Transfer the marinated chicken thighs onto a foil-lined sheet tray.
  20. 20Transfer the marinated chicken thighs onto a foil-lined sheet tray.
  21. 21Transfer the marinated chicken thighs onto a foil-lined sheet tray.
  22. 22Bake the chicken in a 450°F oven (even better with a convection fan) for about 25 to 30 minutes until cooked through.
  23. 23Bake the chicken in a 450°F oven (even better with a convection fan) for about 25 to 30 minutes until cooked through.
  24. 24Bake the chicken in a 450°F oven (even better with a convection fan) for about 25 to 30 minutes until cooked through.
  25. 25After baking, let the chicken rest for a few minutes before cutting and serving as desired.
  26. 26After baking, let the chicken rest for a few minutes before cutting and serving as desired.
  27. 27After 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
  • 3 to 4 garlic cloves grated on a microplane
  • 3 to 4 garlic cloves grated on a microplane
  • 0.33 cup honey
  • 0.33 cup honey
  • 0.33 cup honey
  • 0.33 cup Dijon mustard
  • 0.33 cup Dijon mustard
  • 0.33 cup Dijon mustard
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • black pepper
  • black pepper
  • black pepper
  • onion powder
  • onion powder
  • onion powder
  • 1 shot vinegar
  • 1 shot vinegar
  • 1 shot vinegar
  • olive oil
  • olive oil
  • olive oil
  • boneless, skinless chicken thighs
  • boneless, skinless chicken thighs
  • 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.