Kombucha-Marinated Chicken Thighs with Lemon and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs marinated in tangy kombucha, baked with fresh lemon and thyme for a bright, flavorful dish that supports energy levels. This American-inspired Whole30 recipe, ready in about 55 minutes, pairs chicken thighs, kombucha, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 1/2 cup kombucha, zest and juice of 1 lemon, 2 tsp chopped fresh thyme, 2 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
  2. Step 2: Place 1.5 lbs skin-on chicken thighs in a shallow dish, pour marinade over, and coat evenly; marinate for 1 hour in the refrigerator.
  3. Step 3: Preheat oven to 375°F. Arrange chicken thighs skin-side up in a baking dish, pour remaining marinade over them, and bake for 35-40 minutes until internal temperature reaches 165°F and skin is golden.
  4. Step 4: Rest for 5 minutes before serving, garnished with extra thyme.

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