Garlic Chicken Recipe
Make Garlic Chicken Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Cooking & Sauce
To Serve (optional)
Method
Chicken & Marinade
Trim and pat dry
Trim any excess fat from the chicken thighs and pat them very dry with paper towels. Dry skin helps achieve a crisp, golden exterior.
Combine marinade
In a large bowl, combine 3 tbs olive oil, 6 minced garlic cloves, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tsp Dijon mustard, 1 tsp dried oregano, 1.25 tsp salt, and 0.5 tsp black pepper. Whisk until blended.
Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.
Cooking & Sauce
Preheat and sear
Remove the chicken from the fridge 15 minutes before cooking to take the chill off. Heat a large skillet over medium-high heat. Add 1 tbs olive oil. Place chicken thighs skin-side down in a single layer (work in batches if needed). Sear without moving for 6–8 minutes until the skin is deeply golden and releases easily from the pan.
Flip and brown
Flip the thighs and cook 4 minutes to lightly brown the underside. Transfer seared chicken to a plate and set aside.
Make the garlic sauce
Lower heat to medium. Add 2 tbs butter to the same skillet. When butter is foamy, add 8 sliced garlic cloves and 0.25 tsp red pepper flakes. Sauté, stirring, for 1–2 minutes until garlic is fragrant and just starting to color (do not burn).
Deglaze the pan by pouring in 0.25 cup white wine (if using) and scraping up any brown bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Then add 1 cup chicken stock and 1 tbs of the reserved marinade (optional) and bring to a gentle simmer.
Return the chicken to the skillet skin-side up. Spoon some sauce over the thighs, reduce heat to low, cover, and simmer gently for 12–15 minutes, or until the internal temperature of the thickest part reaches 74°C (165°F). If using boneless chicken, cook 8–10 minutes.
Finish and thicken
Remove the chicken to a serving platter. Increase heat to medium-high and reduce the sauce for 2–3 minutes until slightly thickened. Stir in 2 tbs butter, lemon zest from 1 lemon, and 2 tbs chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
Spoon the garlicky sauce over the chicken before serving.
To Serve (optional)
Serve the garlic chicken with steamed rice or mashed potatoes and lemon wedges. Garnish with extra chopped parsley if desired.