Garlic Chicken Recipe
Make Garlic Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
For Cooking & Finish
Method
Marinade & Chicken
- 1
Prepare chicken
Trim any excess fat from the chicken thighs and pat them dry with paper towels. If thighs are large, halve them so pieces are roughly uniform (about 3–4 oz each).
- 2
Make marinade
In a bowl, combine minced garlic, olive oil, soy sauce, lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk until thoroughly combined.
- 3
Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, massaging it into the meat so all pieces are coated. Seal and refrigerate for at least 30 minutes, preferably 2 hours (up to 6 hours).
For Cooking & Finish
- 4
Bring chicken to room temperature
Remove the marinated chicken from the refrigerator 15–20 minutes before cooking to take the chill off; reserve the marinade.
- 5
Sear chicken
Heat a large skillet over medium-high heat. Add vegetable oil and butter. When the butter has melted and foams, remove the chicken from the marinade (let excess drip off) and place pieces in the skillet in a single layer without crowding. Reserve the used marinade for later.
- 6
Sear the chicken, undisturbed, 4–5 minutes on the first side until browned. Flip and cook another 3–4 minutes until the second side is golden and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil.
- 7
Make garlic pan sauce
Lower heat to medium. If the pan is dry, add a touch more oil (about 1 tsp). Add the reserved marinade to the skillet and simmer for 1 minute to boil off raw juices. Add chicken stock (or water) and stir, scraping up browned bits from the bottom of the pan. Simmer 2–3 minutes to reduce slightly.
- 8
Stir in the remaining minced garlic (if you like more pronounced garlic flavor) and red pepper flakes (optional). Cook 30–60 seconds until fragrant but not burnt.
- 9
Whisk in the tablespoon of butter until the sauce is glossy and slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper if needed.
- 10
Return the chicken to the skillet and spoon the sauce over each piece to reheat for 1–2 minutes so the flavors meld.
- 11