Garlic Black Pepper Chicken (Print)
Juicy chicken with garlic and black pepper marinade, 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)
# How To Make:
01 - In a mixing bowl, combine garlic, black pepper, soy sauce, oyster sauce, honey, olive oil, rice vinegar, and sea salt. Whisk until well blended and honey dissolves completely.
02 - Add chicken thighs to the marinade, turning pieces to ensure even coating. Cover bowl and refrigerate for minimum 20 minutes, or up to overnight for enhanced flavor penetration.
03 - Preheat oven to 400°F or place skillet over medium-high heat until hot.
04 - For baking: Arrange chicken on parchment-lined baking sheet. Bake 20-25 minutes until internal temperature reaches 165°F and surface is golden. For pan-searing: Cook 6-7 minutes per side until well browned and cooked through.
05 - Remove chicken from heat and let rest 5 minutes to allow juices to redistribute. 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 garden salad.
# Expert Tips:
01 -
- The marinade comes together in minutes but tastes like you spent hours planning
- Perfect for weeknight dinners yet impressive enough for casual dinner parties
02 -
- Dont skip the resting period, otherwise all those juices will run out onto your cutting board instead of staying in the meat
- Freshly ground black pepper is non-negotiable here, pre-ground pepper has lost its volatile oils
03 -
- Line your baking sheet with parchment for effortless cleanup, the honey in the marinade loves to stick
- Double the marinade and use half for basting during the last few minutes of cooking