Chicken Thigh Marinade

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  Garlic(30g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Honey(15g)
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  Soy Sauce, Low Sodium(30g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Cumin, Ground(10g)
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  1/4 teaspoon kosher salt
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  Cayenne Pepper, Ground(1g)
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  Lime Juice, Fresh(45g)
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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Mince the fresh garlic and combine in a large bowl with the olive oil, honey, soy sauce, Worcestershire sauce, Dijon mustard, ground cumin, cayenne pepper, and fresh lime juice until well blended.
2. 2Add the chicken thighs to the marinade and toss to coat evenly on all sides. Cover and refrigerate for 4–6 hours (or up to 12 hours maximum to prevent the meat from breaking down).
3. 3Remove the chicken thighs from the refrigerator 15 minutes before cooking to bring them closer to room temperature.
4. 4Preheat your oven to 425°F. Line a baking dish with parchment paper or foil large enough to hold the chicken thighs in a single layer without touching.
5. 5Remove the chicken thighs from the marinade, shaking off excess liquid, and arrange skin-side up in the prepared baking dish. Bake for 15–18 minutes over medium-high heat at 425°F until the internal temperature reaches 165°F at the thickest part when tested with an instant-read thermometer; the skin should be golden brown and slightly charred.
6. 6Transfer the baked chicken thighs to a cutting board, cover loosely with foil, and let rest for 5–10 minutes to retain juices.
7. 7Divide the cooled chicken thighs evenly into 4 airtight containers while still warm, then seal and refrigerate for up to 4 days.