Garlic Black Pepper Chicken (Printable Version)

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

# Ingredient List:

→ 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:

01 - Combine garlic, black pepper, soy sauce, oyster sauce, honey, olive oil, rice vinegar, and sea salt in a mixing bowl. Whisk thoroughly until honey dissolves completely and mixture is homogeneous.
02 - Place chicken thighs into the marinade, turning pieces to ensure complete coating. Cover container and refrigerate for minimum 20 minutes, preferably overnight for optimal flavor penetration.
03 - Preheat oven to 400°F or place skillet over medium-high heat until properly heated.
04 - For baking: arrange marinated chicken on parchment-lined baking sheet. Bake 20-25 minutes until internal temperature reaches 165°F and exterior is golden. For pan-searing: cook 6-7 minutes per side until well-browned and fully 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 immediately while hot. Accompany with steamed rice, stir-fried vegetables, or fresh salad.

# Expert Tips:

01 -
  • The marinade creates this incredible caramelized crust that locks in all the juices
  • It comes together in under 15 minutes of active prep time
  • The flavors are bold enough to stand alone but versatile enough for any side dish
02 -
  • Don't skip the resting period or you'll lose all those precious juices when you cut into it
  • The chicken will continue cooking slightly while it rests, so pull it when it's just barely done
  • Pat the chicken dry before marinating if you want an extra crispy skin
03 -
  • Marinate in a ziplock bag for easier cleanup and better coverage
  • Let the chicken come to room temperature for 20 minutes before cooking for more even results

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