This Parsley-Thyme Chicken Marinade is a brighten, herb-based blend designed to elevate every bite. Fresh parsley and thyme bring a verdant, aromatic note that lingers on the palate, while garlic adds a savory depth. The balance of lemon juice and zest offers a citrus tang. It freshens the richness of the chicken. This combination makes the chicken feel light and vibrant even after cooking.
The olive oil serves two purposes. It is both a marinade and a protective barrier. This helps to keep the meat juicy during any cooking method. When grilled, the herbs cling to the surface, creating a fragrant crust as the heat works its magic. Baking produces soft and succulent results. It adds a hint of crispness on the edges. Pan-searing provides a quick and flavorful crust in a single skillet. This versatility makes it an ideal go-to for weeknights or weekend gatherings.
In terms of taste and aroma, expect a bright, herbaceous profile with subtle lemony brightness and a comforting garlicky note. The result is a well-balanced dish. It pairs effortlessly with a wide range of sides. You can choose roasted vegetables, grain bowls, or a crisp green salad. The marinade also adapts well to substitutions, so you can tailor it to your pantry without losing its core character. Whether you’re feeding a busy family or planning a small get-together, this recipe delivers reliable flavor with minimal effort.
This chicken thigh marinade is a savory blend of fresh herbs, garlic, olive oil, lemon and seasonings. The marinade can be used for grilled, broiled or baked chicken thighs with perfect results every time!
What You Need to Make Parsley-Thyme Chicken Marinade
- ¼ cup olive oil
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoon fresh parsley leaves chopped, plus more for garnish
- 1 tablespoon fresh thyme leaves chopped or 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons minced garlic
Easy Step-by-Step Method for Parsley-Thyme Chicken Marinade
- In a bowl, whisk together parsley, thyme, soy sauce, lemon juice, olive oil, and brown sugar.
- Season the mixture with salt and pepper.
- Add the chicken thighs and toss to coat evenly.
- Cover and marinate in the refrigerator for at least 1 hour, up to 8 hours for deeper flavor.
- When ready to cook, remove from marinade and let sit at room temperature for about 15 minutes.
- Cooking options:
- Grill: Preheat grill to medium-high. Grill 6–8 minutes per side (boneless) or 8–12 minutes per side (bone-in), until internal temperature reaches 165°F (74°C).
- Bake: Preheat oven to 425°F (220°C). Arrange on a foil-lined sheet pan and bake 25–30 minutes (boneless) or 35–40 minutes (bone-in), until cooked through.
- Skillet: Sear in a hot skillet with a little oil for 5–7 minutes per side. Finish in a 350°F (175°C) oven for 5–10 minutes if needed.
- Rest for a few minutes before serving. Garnish with extra chopped parsley if desired.
Notes and Tips to enhance your baking experience with Parsley-Thyme Chicken Marinade
Note
- This marinade centers on fresh parsley and thyme for bright, herb-focused flavor. Fresh herbs yield the best aroma and brightness. You can substitute with dried herbs. Use slightly less, about 1/3 to 1/2 the amount.
- If you prefer bone-in thighs, plan for longer cooking times to reach 165°F (74°C) internally.
- The marinade can be used with other cuts, like boneless skinless breasts and pork chops. But, adjust marinating times suitably. Different meats absorb flavors at different rates.
Tips
- Marinating: For best depth of flavor, marinate 4–8 hours in the fridge. If pressed for time, even 30–60 minutes helps, but avoid lengthy marinating at room temperature.
- Olive oil concentration: If you’re watching fat intake, you can reduce olive oil to 2–3 tablespoons. This reduction slightly shortens the marinade’s ability to coat and tenderize.
- Citrus: Add lemon zest for extra brightness. If you’re substituting lime or orange, adjust to taste.
- Garlic: For milder garlic, crush cloves lightly so they infuse but don’t overwhelm.
- Cooking techniques:
- Grill: Oil the grates and pat the chicken dry before grilling to promote a good sear.
- Bake: Use a convection setting if available for crisper edges.
- Skillet: Preheat the pan well. After searing, deglaze with a splash of water or broth. This will lift any tasty browned bits.
- Add-ons: A pinch of red pepper flakes or a splash of white wine can elevate the flavor profile.
- Storage: Marinated chicken can be stored in the fridge for up to 2 days before cooking. The marinade itself can be prepared ahead and stored for a day or two. Do not reuse marinade that has been in contact with raw chicken unless you boil it first.
- Pairings: Complements include roasted vegetables, quinoa, couscous, or a bright green salad with a lemon vinaigrette.
- Gluten/dairy: Naturally gluten-free and dairy-free unless you add dairy-rich sides or sauces. If needed, replace mustard with a dairy-free choice.
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Frequently Asked Questions
- What cuts work best with this marinade?
- Bone-in, skin-on chicken thighs and boneless, skin-on thighs both work well. You can also use boneless, skinless chicken breasts, but adjust marinating times and cooking times suitably.
- How long should I marinate the chicken?
- For best flavor, 4–8 hours in the refrigerator. If you’re short on time, 30–60 minutes works, but the flavor will be subtler. Do not marinate at room temperature for more than 2 hours total.
- Can I freeze marinated chicken?
- Yes. Marinate the chicken, then freeze in the marinade (in a sealed container or freezer bag). Thaw in the fridge before cooking. Plan for a little longer cooking time.
- How do I know when the chicken is cooked?
- The internal temperature should reach 165°F (74°C). Use an instant-read thermometer for accuracy.
- Can I substitute dried herbs?
- Yes. If using dried parsley and thyme, use about 1/3 to 1/2 the amount listed for fresh herbs. Fresh herbs give the brightest flavor.
- Is this recipe gluten-free and dairy-free?
- Yes. The marinade is naturally gluten-free and dairy-free. Just guarantee any sides or additions you pair with it meet those requirements.
- What toppings or sides pair well?
- Roasted vegetables, quinoa, couscous, mashed potatoes, or a simple green salad with lemon vinaigrette. A splash of white wine or a pinch of red pepper flakes can add extra depth.
- How can I adapt this for more heat or milder flavor?
- For more heat, add a pinch of red pepper flakes or a dash of chili powder. For milder flavor, reduce garlic slightly and increase lemon zest for brightness.
- Can I reuse leftover marinade?
- Do not reuse marinade that has been in contact with raw chicken. If you need extra sauce, set aside a part before adding raw chicken. Alternatively, boil the used marinade for at least 5 minutes before serving it as a sauce.
- How long will leftovers keep?
- Cooked chicken keeps in the fridge for 3–4 days and can be frozen for 2–3 months. Reheat gently to keep juiciness.
Parsley-Thyme Chicken Marinade
A bright, herb-forward marinade that infuses chicken thighs with fresh parsley and thyme, delivering juicy, flavorful meat with options for grilling, baking, or pan-searing. The citrusy lemon, garlic, and olive oil create a zesty, aromatic coating that pairs beautifully with roasted vegetables, grains, or a simple green salad. Perfect for weeknight dinners or a weekend grill-out.
Ingredients
- ¼ cup olive oil
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoon fresh parsley leaves chopped, plus more for garnish
- 1 tablespoon fresh thyme leaves chopped or 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons minced garlic
Instructions
- In a bowl, whisk together parsley, thyme, soy sauce, lemon juice, olive oil, and brown sugar.
- Season the mixture with salt and pepper.
- Add the chicken thighs and toss to coat evenly.
- Cover and marinate in the refrigerator for at least 1 hour, up to 8 hours for deeper flavor.
- When ready to cook, remove from marinade and let sit at room temperature for about 15 minutes.
- Cooking options:
- Grill: Preheat grill to medium-high. Grill 6–8 minutes per side (boneless) or 8–12 minutes per side (bone-in), until internal temperature reaches 165°F (74°C).
- Bake: Preheat oven to 425°F (220°C). Arrange on a foil-lined sheet pan and bake 25–30 minutes (boneless) or 35–40 minutes (bone-in), until cooked through.
- Skillet: Sear in a hot skillet with a little oil for 5–7 minutes per side. Finish in a 350°F (175°C) oven for 5–10 minutes if needed.
- Rest for a few minutes before serving. Garnish with extra chopped parsley if desired.
Notes
- For extra brightness, add a teaspoon of lemon zest to the marinade.
- Want more heat? Add a pinch of red pepper flakes.
- If you're short on fresh parsley or thyme, you can use 1 tablespoon dried parsley. Add 1 teaspoon dried thyme. However, fresh herbs give the best flavor.
- This marinade goes well with side dishes like roasted vegetables, rice, or a simple green salad.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 33Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1191mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
