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 Aromatics & Sauce
Finishing
Method
Chicken & Marinade
Prep and marinate
Pat the chicken thighs dry with paper towels. Season both sides with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper. In a bowl combine minced garlic (8 cloves), 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp soy sauce, and 1 tbsp honey. Add the chicken to the bowl, rub the marinade under the skin where possible and over the surface. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove chicken from fridge 20 minutes before cooking to come closer to room temperature.
Cooking Aromatics & Sauce
Sear the chicken
Heat a large ovenproof skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp of the butter. When shimmering, place chicken thighs skin-side down, spacing them so they don't crowd. Cook undisturbed 6-8 minutes until skin is deep golden brown and releases easily. Flip and sear the other side 3 minutes. Remove chicken to a plate, reserve juices in the pan.
Make the garlic sauce
Lower heat to medium, add remaining 1 tbsp butter. Add the finely chopped shallot and cook 1-2 minutes until translucent. Add the additional 4 thinly sliced garlic cloves and cook 30-45 seconds until fragrant (do not burn). Add 2 tbsp white wine (or omit and use stock), scrape up browned bits with a wooden spoon. Add 3 tbsp chicken stock, 1 tsp fresh thyme leaves, and 1 tsp red pepper flakes. Stir and simmer 1-2 minutes to reduce slightly.
Finish sauce and combine
Return the seared chicken skin-side up to the pan, spoon some sauce over the tops. Transfer the skillet to a preheated oven at 375°F (190°C) and roast 12-18 minutes until internal temperature reaches 165°F (74°C) and juices run clear. If you prefer stove-top only, cover and simmer gently 12-16 minutes until done.
Finishing
Remove skillet from oven, transfer chicken to a serving platter. Place pan over medium heat on the stove, add any accumulated juices from the platter back into the pan, squeeze in zest and a little more lemon juice from the reserved lemon, and simmer 30 seconds. Stir in chopped parsley and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp pepper if needed.