Marinated chicken
Experience the aromatic and succulent flavours of our marinated chicken. Once grilled, the chicken turns sticky on the outside with deep caramel tones and those appetising charred streaks. That is because each thigh fillet is coated in a marinade made with sour cream and the best seasonings. Fantastic for family barbecues, casual weekend lunches, or anything in between when you are after something immensely comforting.
Ingredients
|
Chicken thigh fillets
|
600 g |
|---|---|
|
Sour cream
|
100 ml |
|
Rosemary Sprig or 1 tsp dried
|
1 |
|
Garlic clove, sliced
|
1 |
|
Orange, juiced and finely grated zest
|
1 |
|
Liquid honey
|
1 tsp |
|
Japanese soya sauce
|
1 tbsp |
|
Fresh red chilli, sliced
|
1 |
To serve
|
Fresh mixed berries
|
50 g |
|---|---|
|
Fresh basil
|
30 g |
Use a food thermometer
Use a food thermometer and check that the internal temperature reaches 70 °C. This prevents overcooking and keeps the chicken tender and juicy. If you do not have a thermometer, cut into the thickest part to check that the juices run clear and there is no pink in the meat.
Prevent chicken from sticking to the grill
Oil your grill before cooking to prevent the chicken from sticking. Start by heating it to medium so the oil spreads evenly without burning. Use a brush or a piece of kitchen paper dipped in oil to coat the grate, then turn up the heat before placing the chicken on. This keeps the surface slick, helps the meat stay intact, and gives you those neat sear marks without any tearing.
Slashing the chicken thighs
Give the chicken thighs a few shallow slashes in the thickest parts before marinating. This helps the marinade soak in properly and guarantees the meat cooks evenly. Those quick cuts expose more of the meat to the marinade, so the flavour gets deeper and more consistent throughout.
Cook with high heat
Use high heat when cooking the chicken as it helps the outside caramelise quickly, locking in the juices and creating that deep colour and lovely char. Whether you are using a grill or a grill pan, let it heat up fully before the chicken goes on.
FAQ: Questions about marinated chicken
We have answered the most frequent questions to help you fully understand marinating times, freezing options, and which cuts to use.
How long should I marinate the chicken?
You should marinate the chicken for at least 4 hours, though overnight is ideal. Do not marinate for more than 24 hours, as the texture can start to break down. If you are short on time, even 30 minutes can still make a difference. Piercing the chicken with a fork before marinating helps the flavour soak in faster.
Can I freeze marinated chicken?
Yes, you can freeze marinated chicken either before or after cooking. To freeze it raw, place the chicken with the marinade in a freezer-safe bag or container and freeze straight away. If freezing it after cooking, let it cool fully, then seal it in an airtight container. In both cases, it keeps for up to 3 months and should be defrosted in the fridge overnight. Once thawed, do not freeze it again.
What types of chicken are suitable for this marinade?
This marinade works on all kinds of chicken: thighs, breasts, or drumsticks, with or without skin. Just adjust the cooking time depending on the cut. Thicker pieces like bone-in thighs take longer, so watch the internal temperature to avoid undercooking. No matter what you choose, you will end up with juicy, well-seasoned chicken through and through.
What effect does acid have in a marinade?
Acidic ingredients, just like orange juice and sour cream in this recipe, help tenderise the chicken by breaking down some of the proteins. This softens the texture and allows the marinade to soak in more effectively.
Nutritional values
Nutritional value, per
1000 Kcal
| Fibre | 5 gram fibers |
| Protein | 125.2 gram |
| Carbohydrates | 33.9 gram |
| Fat | 40 gram |
Try our flavourful marinated chicken
In this marinated chicken recipe, you will meet a flavourful fusion typically found in the kitchens of Asia and the Mediterranean. The Asian side offers chilli and soy sauce, while the Mediterranean side provides sour cream, orange, honey, rosemary, and garlic, giving you the best of both regions in one single marinade.
But the appeal of this marinade extends far beyond flavour. It also makes things easier and more convenient – simply stir the ingredients, toss the chicken, and let it rest in the fridge. It fits neatly into your day, whether you prepare it the night before, in the morning, or sometime in the afternoon. So, once dinnertime or lunchtime rolls around, the chicken is ready to cook.
Extra tender and juicy chicken thighs
If you love extra tender and juicy chicken thighs, this marinated chicken is your go-to recipe. Using sour cream in the marinade breaks down the meat, resulting in succulent chicken thighs with a smooth, melt-in-your-mouth texture. As the chicken marinates, the sour cream infuses the meat with a subtle tang, mellowing out the stronger elements in the marinade and leaving a delicate tart mouthfeel.
Marinated in herbs, honey, orange, soy, and chilli
This recipe has all the best flavours wrapped into one fantastic marinade. It is a multidimensional combination of ingredients, blending the salty and sweet with the sour and spicy. The soy triumphs as the savoury backbone, providing a rich, umami base that anchors the marinade. A drizzle of honey contributes floral sweetness, softening the chilli's heat and creating a smooth transition between the savoury and spicy notes.
An exciting addition to the marinade is the orange juice. It delivers a direct tart flavour, while its zest injects a delicate floral aroma all through the mixture. Rosemary imparts a woody, pine-like note, making sure not a single nuance is left out of the picture. There is a reason we call this a magnificent marinade.
Top with fresh basil and juicy mixed berries
We like finishing these marinated chicken thighs with plenty of fresh basil and juicy mixed berries to lighten up the deep, caramelised flavours underneath. Basil leaves offer a fresh, herbal note and peppery flourish.
The colourful array of berries not only creates a striking visual finish but also offers distinctive flavour contrasts: blackberries have a mellow, earthy sweetness, raspberries a delicate floral tang, and redcurrants a vivid pop of sharp, punchy tartness. The same goes for all of them; they all offer a refreshing, crisp bite.
Serve with exciting sides
The exciting, aromatic flavours of the marinated chicken deserve equally exciting sides. A kale salad with olive oil and lemon dressing is an excellent and simple option. It brings a clean edge and plenty of crunch, while steamed greens like broccoli or green beans keep things lively. A juicy tomato salsa offers a fresh touch that works well alongside the chicken’s caramelised surface.
If you are aiming for a complete dinner experience built on meat, salad, and potatoes or grain, try roasted potatoes with garlic, creamy mashed potatoes, or a herby bulgur salad. And do not forget the extras like homemade crostini, garlic bread, or grilled flatbread, especially when those delicious juices are on the plate waiting to be scooped up.
Add your own touch
This easy marinated chicken thighs recipe is simple to customise. Pop in a spoonful of Dijon mustard in the marinade for a smooth, slightly sharp bite, while a splash of pomegranate molasses tilts it towards the tangy-sweet side.
Crushed fennel seeds may be small, but they bring a lot of flavour. If you enjoy a light aniseed note, then go for the seeds. If you want a smokier warmth, nothing comes close to a bit of smoked paprika. And for all those looking for more edge in the marinade, a pinch of cumin steers it in a more toasted, earthy direction.
Alongside basil, herbs like mint or coriander are always welcome, as they enrich the different nuances of basil. Mint contributes to that cool and clean note, while coriander enhances its pepperiness and leaves a hint of citrus on its own.
