My baked chicken thighs recipe is very general. I don’t measure ingredients and just estimate what I need. They can be baked in the oven or grilled. Chicken thighs are not necessarily healthy because they have skin attached. Personally I like the flavor and the skin makes the chicken moist. Chicken thighs tend to be less expensive than skinless chicken breasts (which is usually what I bake). These dark meat pieces are nice for a change, and provide crunchy skin for those who like that.
Rinse and bag the chicken thighs. Use a heavy-duty freezer bag to hold the chicken while it marinates.
I added to the bag: Some olive oil, apple cider vinegar, Tamari, A1 sauce, spices (basil, sage, or whatever you prefer) close bag and shake, move to make the sauce cover the chicken pieces. Place bag in refrigerator and let marinate all day or overnight flipping the bag now and then to be sure the chicken is evenly covered.
Remove chicken from bag and place on non-stick foil in a sheet pan skin side up. Brush with barbecue sauce (I used Weber Sweet & Thick Honey).
Bake at 350 degrees for 40 minutes.
*Notes: Tamari sauce, even the low sodium kind, is high in sodium. I use a very small amount, and you could leave it out altogether.
*The basics for marinating meat is to have oil of some kind, vinegar (acid) of some kind, salt – that’s where the Tamari comes in (or leave that out), and usually something sweet (brown sugar, honey or maple syrup). Add flavors and spices as you like. Instead of buying a pre-mixed marinade I like to make my own. I can cut down on the salt and leave out the sugar.
Grilled Chicken Thighs
After marinating, place on a grill at medium heat and cook 30 minutes, then brush with barbecue sauce and continue cooking until done.
I don’t do a lot of grilling, but my son does. Don’t brush with BBQ sauce too early or the chicken will burn.