Garlic Black Pepper Chicken (Printable)
Juicy chicken thighs marinated in aromatic garlic and bold black pepper, ready in 40 minutes.
# What You 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)
# How To Make It:
01 - In a mixing bowl, whisk together garlic, black pepper, soy sauce, oyster sauce, honey, olive oil, rice vinegar, and sea salt until well combined.
02 - Add chicken thighs to the bowl, turning pieces to ensure even coating with the marinade. Cover and refrigerate for at least 20 minutes, or overnight for enhanced flavor development.
03 - Preheat oven to 400°F or heat a skillet over medium-high heat on the stovetop.
04 - For baking: Arrange marinated chicken on a parchment-lined baking sheet and bake for 20-25 minutes until cooked through with golden-brown exterior. For pan-searing: Cook chicken in hot skillet for 6-7 minutes per side until well browned and internal temperature reaches 165°F.
05 - Remove chicken from heat and let rest for 5 minutes to redistribute juices. Slice if desired and sprinkle with chopped green onions and sesame seeds.
06 - Serve hot accompanied by steamed rice, stir-fried vegetables, or a fresh garden salad.
# Expert Suggestions:
01 -
- The marinade does double duty, infusing flavor while keeping the chicken incredibly juicy
- Ready in under an hour but tastes like something from a restaurant
- Perfect for meal prep and even better the next day
02 -
- Overnight marinating transforms this dish from good to absolutely unforgettable if you can plan ahead
- Pan-searing creates a caramelized crust that baking can not quite achieve, though the oven method is more forgiving
03 -
- Pat the chicken dry before marinating if you want that gorgeous sear, though the marinade works its magic either way
- Double the recipe and freeze half of the raw marinated chicken for a future meal