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Marinated Chicken Thighs

Juicy bone-in, skin-on chicken thighs marinated in a simple herb and lemon oil mixture for flavorful, crispy results.
Prep Time15 minutes
Cook Time39 minutes
Total Time54 minutes
Servings: 8 servings

Ingredients

  • 8 pieces bone-in, skin-on chicken thighs trim some skin and most excess fat; make short slits in skin if desired
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons garlic powder
  • 1 teaspoon Spike Seasoning or all-purpose herb blend
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon black pepper

Instructions

  • Trim some skin and most excess fat from the chicken thighs using kitchen shears or a sharp knife; optionally make a few short slits through the skin into the meat.
  • In a bowl or large resealable bag, whisk together the olive oil, lemon juice, garlic powder, Spike Seasoning (or other all-purpose blend), dried basil, dried oregano, onion powder, dried sage, and black pepper to make the marinade.
  • Add the chicken thighs to the bag or container, pour in the marinade, seal, and refrigerate for at least 6 hours or up to a full day, turning occasionally to coat evenly.
  • When ready to cook, drain the chicken in a colander and discard the marinade; let the chicken come to room temperature while you preheat your cooking method.
  • For air fryer: preheat to 360°F (185°C). Arrange chicken skin-side down in the basket and cook 8 minutes, then flip and cook 6 minutes. Check for over-browning and rearrange as needed, then cook about 6 more minutes or until skin is crisp and internal temperature reaches 165°F (75°C).
  • For oven: preheat to 400°F (200°C). Place chicken skin-side down on a rack set over a baking sheet. Roast 10 minutes, flip, then roast about 25 more minutes or until skin is crisp and internal temperature reaches 165°F (75°C).
  • Use an instant-read thermometer to confirm the internal temperature is at least 165°F (75°C), then serve hot.

Equipment

  • mixing bowl or resealable plastic bag
  • Colander
  • air fryer or baking sheet with rack
  • Meat Thermometer
  • Kitchen shears (optional)

Notes

  • Trim excess fat for less flare-ups and crisper skin.
  • Marinate at least 6 hours or overnight for best flavor.
  • Let chicken rest at room temperature while preheating for more even cooking.
  • Check and rearrange air fryer pieces to prevent burning.
  • Use an instant-read thermometer to ensure doneness.