Garlic Black Pepper Chicken (Print Version)
Tender chicken with garlic and black pepper glaze
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken thighs (approximately 1.1 pounds)
→ Marinade & Sauce
02 - 4 cloves garlic, finely minced
03 - 2 tablespoons freshly ground black pepper
04 - 2 tablespoons soy sauce (use gluten-free if required)
05 - 1 tablespoon oyster sauce
06 - 1 tablespoon honey
07 - 1 tablespoon olive oil
08 - 1 tablespoon rice vinegar or lemon juice
09 - 1/2 teaspoon sea salt
→ Garnish
10 - 2 tablespoons chopped green onions
11 - 1 tablespoon sesame seeds (optional)
# Steps:
01 - Combine garlic, black pepper, soy sauce, oyster sauce, honey, olive oil, rice vinegar, and sea salt in a bowl. Whisk thoroughly until honey is fully dissolved and ingredients are well incorporated.
02 - Place chicken thighs into the marinade, turning pieces to ensure complete coating. Cover container and refrigerate for minimum 20 minutes, ideally overnight for maximum flavor penetration.
03 - Set oven to 400°F or preheat a skillet over medium-high heat until properly hot.
04 - For baking: arrange marinated chicken on parchment-lined baking sheet and bake 20-25 minutes until fully cooked and golden. For pan-searing: cook chicken 6-7 minutes per side in hot skillet until well browned and internal temperature reaches 165°F.
05 - Remove chicken from heat and allow to rest 5 minutes for juices to redistribute. Slice if preferred, then sprinkle generously with chopped green onions and sesame seeds.
06 - Plate hot alongside steamed rice, stir-fried vegetables, or fresh garden salad.
# Expert Tips:
01 -
- The bold black pepper and garlic combo creates an addictive aroma that fills your entire kitchen
- Marinating overnight transforms humble chicken thighs into something restaurant worthy
02 -
- Pat the chicken dry before marinating, excess water dilutes the flavor and prevents proper browning
- Room temperature chicken cooks more evenly, take it out 20 minutes before cooking
03 -
- Line your baking sheet with parchment for cleanup that takes literally seconds
- Double the marinade and freeze half the raw chicken for future you