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Chicken Thighs, Bone-In Skin-On (Marinated)
Chicken Thighs, Bone-In Skin-On (Marinated)
Photo coming soon
The Marinade Makes It
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The whole point of this version is the marinade.
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Pull from the marinades section and pick what fits your mood — jerk for heat, honey garlic for something sweeter, teriyaki for an Asian-inspired bowl.
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Marinate for at least 2 hours, overnight is better.
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The bone-in thighs hold up to strong flavors without getting overwhelmed.
How to Cook Them
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Pull the thighs out of the marinade and place them skin-side up on a sheet pan or baking dish.
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Don't shake off all the marinade — a little clinging to the meat is fine.
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Oven at 425°F for 35-40 minutes.
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The skin should be golden and slightly charred in spots.
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Internal temp should hit at least 175°F — thighs taste best between 175-185°F because the fat and connective tissue need that heat to render.
Two Ways to Serve
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Path one: eat them as-is with the skin on.
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The crispy, marinated skin is the reward.
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Path two: pull the skin off, discard the extra fat, and hand-shred the meat.
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You now have a container of perfectly seasoned, juicy protein ready for bowls, wraps, salads, or whatever you're building this week.
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This is meal prep gold.
Quick Tips
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Pat thighs dry before marinating — the marinade sticks better to dry skin
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Use a zip-lock bag for marinating — more surface contact than a bowl
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If shredding for meal prep, do it while the meat is still warm — it pulls apart easier
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Marinated thighs freeze well in the marinade — defrost overnight and they're ready to cook
Featured In The Playbook
Cajun Dry Rub
Classic BBQ Rub
Honey Garlic Marinade
Jerk Marinade
Teriyaki Marinade
Charred Jalapeño Salsa
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Grilled Broccoli
Roasted Broccoli
Simple Lime Rice
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