Garlic Chicken Thighs Recipe
Make Garlic Chicken Thighs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Pan Sauce & Finish
Method
Marinade & Chicken
- 1
Prep and marinate
Pat the 6 chicken thighs dry with paper towels. In a medium bowl combine 6 minced garlic cloves, 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs fresh thyme leaves, 1.5 tsp salt, and 3/4 tsp black pepper. Stir to emulsify. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, let sit at room temperature for 15–20 minutes before cooking.
- 2
Cooking & Pan Sauce
- 3
Sear the chicken
Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil (from the marinade quantity if reserved) or a little more if needed. When hot and shimmering, place chicken thighs skin-side down in a single layer, pressing gently to ensure contact. Sear without moving for 5–7 minutes, until skin is deeply golden-brown and releases easily. Flip and sear the other side for 2 minutes.
- 4
Roast to finish
Transfer skillet to the preheated oven and roast for 12–18 minutes, until internal temperature reaches 165°F (74°C) measured at the thickest part near the bone. Cooking time depends on thigh size. Remove skillet from oven and transfer thighs to a plate, tent lightly with foil and rest while you make the sauce (resting keeps juices in the meat).
- 5
Make the pan sauce
Place the skillet back on the stove over medium heat (use burner heat-resistant handle or transfer pan contents to a clean skillet). Add 2 tbs unsalted butter to the hot pan and scrape up browned bits (fond) with a wooden spoon. Add the reserved marinade (if used) or 1/4 cup water to deglaze, then add 1 cup chicken stock. Bring to a gentle simmer and cook 3–5 minutes to reduce slightly. If you used raw marinade, bring the sauce to a full boil for 2 minutes to ensure safety. Stir in 1 tsp lemon zest (optional), 2 tbs chopped parsley and 1/4 tsp red pepper flakes (optional). Taste and adjust seasoning with a pinch of salt and pepper.
- 6