Refrigerate for 3 hours or up to 24 hours. Line a baking sheet with parchment paper or tin foil. Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs. Allow to marinade for at least 30 minutes but up to 24 hours covered in … You can let this marinade anywhere from 30 minutes to overnight. Add the chicken thighs to the marinade. When ready to grill, discard the remaining marinade. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking. Remove chicken from marinade and shake off excess. To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Grill on preheated grill until the chicken has … How to Cook Chicken Thighs in the Oven After whisking all the … Monitor broiling very closely as the tops may burn if broiled for too long. Preheat the grill to 400 degrees F. Place chicken thighs on grill grates and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F. The marinade itself is a simple blend of soy sauce, vinegar, olive oil, lemon juice, and spices. Marinating chicken thighs in yogurt couldn’t be easier. You simply mix the yogurt of your choice (my recipe uses nonfat plain yogurt) with the seasonings of your choice, gently toss the chicken in the mixture, and refrigerate. If you'd like to do multiple marinades at a time, … Skinless chicken thighs soak up all the flavor of this tangy, savory marinade.