Spicy Marinated Chicken Thighs

  • Servings: 4
  • Difficulty: easy
  • Print

Talk about a flavorful marinade.  It’s both tangy and spicy. I love lemon zest and it really brings the flavor profile to a full circle.  Take your time marinading your chicken.  I like to marinate it overnight, but no less than 4 hours.  Also, I sometimes make and extra batch to use as a sauce. * Pair this dish with Chicken Rice with Onions and Garlic and a side salad. 


  • 8 chicken thighs
  • 4 garlic cloves, minced
  • ¼ yellow onion, chopped
  • 4 to 8 Thai chili peppers, minced **
  • Juice and zest of 1 lemon
  • 1/3 cup orange juice
  • ¼ cup olive oil
  • 1 Tbsp. sweet paprika
  • 1/2 tsp. ground coriander
  • ½ tsp. salt
  • 1 tsp. oregano
  • Chives, chopped (optional garnish)


  1. In a small bowl add all the ingredients, except chicken.  Stir well to combine all ingredients.
  2. Add chicken thighs to a zip lock bag and pour marinade over chicken. Roll the chicken around to coat completely and allow it to marinate for at least 4 hours, but overnight is best.  Toss the chicken on occasion as the marinade will settle.
  3. Heat oven to 400℉ place chicken thighs on a baking sheet and bake for 35 to 45 min.  The internal temperature should reach 165℉. *
  4. Once done, top with additional sauce if you made it and chives. 


*I often make a double batch of the marinade to use as a dipping sauce.  For the dipping sauce, I cook the marinade for a few minutes, and drizzle on the chicken prior to serving.

**Use 8 Thai peppers if you want it really spice, or if spicy food isn’t an option for you just leave the peppers out.

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