Chicken with Garlic and Black Pepper
Garlicky, tangy, salty, spicy, and definitely exotic, high-spirited flavors rule in this Thai-influenced chicken dish. The good news is that many of the ingredients are already in your pantry.
Sous Chef Melissa Rodriquez with Chef Chris Canty. They are among the first to attest that it may take ten to fifteen times of offering a menu item to a child before he or she finally tastes it.
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free
Taste and Texturegarlicky, herby, hot & spicy, meaty, salty, umami
- 4 boneless chicken thighs
- 1½ teaspoons coarsely ground black pepper
- ½ cup chopped fresh cilantro
- 4½ teaspoons soy sauce
- 1 teaspoon sugar
- ¼ teaspoon chili powder
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- Brown rice (optional)
- Chopped fresh mint, cilantro, and basil
- 4 lime wedges
Wash chicken. Pat dry with paper towels. Rub chicken thighs on both sides with pepper.
In a bowl combine the cilantro, soy sauce, sugar, chili powder, and garlic. Rub garlic mixture over the chicken thighs. Marinate in refrigerator for at least 1 hour.
Heat oil in a nonstick skillet over medium-high heat until hot. Add chicken pieces, skin side down. Cook until the skin is brown and crisp, about 5 minutes. Turn chicken over. Reduce heat to medium-low and cook for 4 or 5 minutes more or until chicken thighs are cooked through.
Transfer chicken to a cutting board, skin side up. Cut each thigh into 3 strips. Serve chicken strips over brown rice if you like, sprinkle with herbs and serve with lime wedges. If desired, you can make a nice sauce by pouring off the excess fat from the skillet and adding ¼ cup water. Boil over medium heat. Scrape up the browned bits with a wooden spoon. Let it bubble and thicken. Spoon over chicken.
2004 Meredith Corporation