Restaurants›Rodeio Grill Churrascaria - Brazilian Steakhouse in Hartford CT›Cap Garlic Chicken Recipe

Cap Garlic Chicken Recipe

Inspired by Rodeio Grill Churrascaria - Brazilian Steakhouse in Hartford CT
Time1h
Serves4

Make Cap Garlic Chicken 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

Sauce & Finishing

To Serve (optional)

Method

Marinade

1

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels. In a medium bowl, combine minced garlic, soy sauce, olive oil, lemon juice, honey, black pepper, and kosher salt. Add the chicken, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours (30–120 minutes recommended for best flavor).

Cook Chicken

2

Sear the chicken

Remove the chicken from the marinade and allow excess marinade to drip off. Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil (or olive oil). When shimmering, add chicken thighs in a single layer, cooking 4–5 minutes per side until golden-brown and an internal temperature of 165°F (74°C) is reached. Work in batches if needed to avoid crowding. Transfer cooked chicken to a plate and tent with foil to rest.

Sauce & Finishing

3

Toast the garlic

Reduce the heat to medium and add the 2 tablespoons unsalted butter to the same skillet. Add the thinly sliced garlic and cook, stirring frequently, until fragrant and lightly golden (about 1–2 minutes). Watch closely to avoid burning.

4

Build the sauce

Add chicken stock to the skillet to deglaze, scraping up browned bits from the bottom. Stir in 1 tablespoon soy sauce, lemon zest, fresh lemon juice, red pepper flakes, salt, and black pepper. Bring to a gentle simmer and let reduce about 3–4 minutes to concentrate flavor.

5

Finish the sauce

Whisk heavy cream into the sauce and simmer 1–2 minutes until slightly thickened. If you prefer a thicker sauce, mix the cornstarch with cold water to form a slurry and stir it into the simmering sauce; cook 1 minute until sauce thickens. Taste and adjust seasoning.

6

Return chicken to skillet

Return the seared chicken and any accumulated juices to the skillet, spooning sauce over the pieces. Simmer together for 1–2 minutes to heat through and marry flavors. Sprinkle chopped parsley over the top before serving.

To Serve (optional)

7

Serve the garlic chicken over cooked rice or mashed potatoes with steamed vegetables on the side and lemon wedges for squeezing. Spoon extra sauce over the chicken and starch. Leftovers keep refrigerated up to 3 days.