Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, trimmed of excess fat
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Soy Sauce
  • 4 cloves Garlic, minced
  • 1 tsp Dijon Mustard
  • 1 Tbsp dried Italian Herbs
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Finely mince the garlic. In a medium bowl, combine the olive oil, lemon juice, vinegar, soy sauce, and Dijon mustard. Whisk until mostly combined.
  2. Add the dried Italian herbs, smoked paprika, salt, and pepper to the liquid base. Whisk thoroughly for 30 seconds to ensure the Dijon helps emulsify the oil and acid.
  3. Pat the chicken thighs completely dry using paper towels. This crucial step helps the marinade stick to the surface rather than sitting on moisture.
  4. Place the chicken thighs and the entire marinade mixture into a heavy-duty zip-top bag or shallow container. Seal tightly, pressing out as much air as possible.
  5. Massage the bag gently to coat the chicken evenly. Refrigerate the marinated chicken thighs for a minimum of 30 minutes up to 8 hours.
  6. Remove the chicken from the refrigerator 15 minutes before cooking. Discard all excess marinade before placing the chicken on the heat source to prevent boiling or steaming. Cook for 25 to 30 minutes until internal temperature reaches 165°F (74°C).