Delicious Garlic Black Pepper Chicken (Printable)

Juicy marinated chicken with garlic and black pepper, ready in 40 minutes. Perfect savory main dish.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken thighs (approximately 1.1 pounds)

→ Marinade & Sauce

02 - 4 cloves garlic, finely minced
03 - 2 tablespoons freshly ground black pepper
04 - 2 tablespoons soy sauce (use gluten-free if required)
05 - 1 tablespoon oyster sauce
06 - 1 tablespoon honey
07 - 1 tablespoon olive oil
08 - 1 tablespoon rice vinegar or lemon juice
09 - 1/2 teaspoon sea salt

→ Garnish

10 - 2 tablespoons chopped green onions
11 - 1 tablespoon sesame seeds (optional)

# How to Make It:

01 - In a mixing bowl, whisk together garlic, black pepper, soy sauce, oyster sauce, honey, olive oil, rice vinegar, and sea salt until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes, or overnight for intensified flavor development.
03 - Preheat oven to 400°F or place a skillet over medium-high heat on the stovetop.
04 - For baking: Arrange marinated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes until cooked through and golden brown. For pan-searing: Cook chicken in hot skillet for 6-7 minutes per side until well browned and internal temperature reaches 165°F.
05 - Let chicken rest for 5 minutes to retain juices. Slice if desired, then sprinkle with chopped green onions and sesame seeds.
06 - Serve hot accompanied by steamed rice, stir-fried vegetables, or a fresh garden salad.

# Expert Advice:

01 -
  • The marinade does double duty as a finger-licking sauce that clings to every bite
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Freshly ground pepper makes a huge difference over pre-ground (the oils are still intact)
  • Do not skip the resting step or you will lose all those delicious juices
03 -
  • Pat the chicken dry before marinating so the sauce really clings to the meat
  • Save any leftover marinade to brush on during the last minute of cooking

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