Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs. 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. When ready to grill, discard the remaining marinade. Allow to marinade for at least 30 minutes but up to 24 hours covered in … 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. How to Cook Chicken Thighs in the Oven Monitor broiling very closely as the tops may burn if broiled for too long. To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. 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. Add the chicken thighs to the marinade. Remove chicken from marinade and shake off excess. 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. If you'd like to do multiple marinades at a time, … Skinless chicken thighs soak up all the flavor of this tangy, savory marinade. After whisking all the … Refrigerate for 3 hours or up to 24 hours. Grill on preheated grill until the chicken has … Line a baking sheet with parchment paper or tin foil. You can let this marinade anywhere from 30 minutes to overnight.