Baked Marinated Chicken Thighs

Mix everything in one zip-top bag and marinate overnight. Delicious as leftovers-easy and savory, my husband and his buddies all loved this! We served with Trader Joe's® brown rice the first time, then with Trader Joe's® country potatoes in the photos. Both were a hit! Enjoy!

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 318 Calories

Ingredients

• 1 ½ cups water
• 1 tablespoon whole black peppercorns
• ½ cup pearl onions
• 2 teaspoons crushed garlic
• 1 ½ cups Worcestershire sauce
• 3 tablespoons pickling spice
• 1 cube beef bouillon, crushed
• 5 large bay leaves
• 12 (6 ounce) bone-in, skin-on chicken thighs

Recipe Instructions

Step 1

Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.

Step 2

When ready to cook, preheat the oven to 375 degrees F (190 degrees C).

Step 3

Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.

Step 4

Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 5

Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.