Garlic Black Pepper Chicken (Printer-friendly)

Juicy chicken thighs marinated in garlic and black pepper, ready in 40 minutes.

# What you'll need:

→ Meats

01 - 4 boneless, skinless chicken thighs (about 1.1 lbs)

→ 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)

# Method:

01 - In a mixing bowl, combine garlic, black pepper, soy sauce, oyster sauce, honey, olive oil, rice vinegar, and sea salt. Whisk thoroughly until honey dissolves completely.
02 - Add chicken thighs to the marinade, turning pieces to coat evenly on all sides. Cover container and refrigerate for minimum 20 minutes, or overnight for maximum flavor penetration.
03 - Preheat oven to 400°F or set a large skillet over medium-high heat until properly heated.
04 - For baking: Arrange marinated chicken on a parchment-lined baking sheet. Bake 20-25 minutes until internal temperature reaches 165°F and surface is golden brown. For pan-searing: Cook chicken 6-7 minutes per side until deeply browned and cooked through.
05 - Remove chicken from heat and let rest 5 minutes to redistribute juices. Slice if desired, then sprinkle with chopped green onions and sesame seeds.
06 - Plate chicken immediately while hot. Accompany with steamed rice, stir-fried vegetables, or fresh salad as desired.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting while you go about your day
  • That combination of garlic and black pepper creates something addictive
  • Works whether you bake it or pan sear it depending on your mood
02 -
  • Pan searing gives you better color and crispy edges
  • Baking is more hands off and still yields amazing results
  • The honey in the marinade can burn fast so watch your heat
03 -
  • Pat the chicken dry before marinating for better adhesion
  • Use a glass bowl for marinating since garlic can react with metal

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