Garlic Black Pepper Chicken (Print version)
Savory chicken with garlic and black pepper marinade, ready in 40 minutes
# What goes in:
→ Meats
01 - 4 boneless, skinless chicken thighs (about 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)
# Cooking steps:
01 - Combine garlic, black pepper, soy sauce, oyster sauce, honey, olive oil, rice vinegar, and sea salt in a bowl. Mix thoroughly until well blended.
02 - Place chicken thighs into the marinade, turning pieces to coat evenly. Cover and refrigerate for minimum 20 minutes, or overnight for enhanced flavor penetration.
03 - Preheat oven to 400°F or set skillet over medium-high heat for stovetop preparation.
04 - For baking: Arrange marinated chicken on parchment-lined baking sheet. Bake 20-25 minutes until cooked through and golden brown. For pan-searing: Sear chicken 6-7 minutes per side until well browned and internal temperature reaches 165°F.
05 - Allow chicken to rest for 5 minutes before slicing. Top with chopped green onions and sesame seeds.
06 - Serve immediately alongside steamed rice, stir-fried vegetables, or fresh salad.
# Tips from flavorandfeast:
01 -
- The marinade comes together in minutes but makes you look like you planned something elaborate
- Chicken thighs stay juicy and tender no matter which cooking method you choose
- That perfect balance of sharp garlic and earthy pepper hits every craving spot
02 -
- Dont skip the resting time or you'll lose all those precious juices onto your cutting board
- Freshly ground pepper makes a huge difference that you'll taste immediately
- The honey can burn quickly at high heat, so watch your pan closely if you're searing
03 -
- Pat the chicken dry before adding it to the marinade for better adhesion
- Line your baking sheet with parchment for effortless cleanup
- Double the marinade and use half as a sauce for your rice