This Garlic Soy Chicken proves how a simple Asian inspired glaze can turn simple boring chicken thighs into delicious, super flavorful, tender chicken thighs that will be the star of your dinner.
I can go out on a limb and say that this is probably my favorite chicken recipe, not only because it’s super simple requiring only a handful of ingredients, but because chicken thighs are my favorite part of the chicken because of the juiciness.
So on a super hot day like today, I don’t mind turning on my cooktop and making this chicken and in 20 minutes I’m done. Because it’s hot in my kitchen. We moved to our new house and while I love everything about it, I don’t love the fact that there’s no AC yet, and even as I speak (or type) to you, there are 80 degrees in my kitchen and trust me, that’s hot.
But a girl’s got to eat and when take out or skip the dishes is no longer an option, what’s a girl to do? Yes, I’m sad to say that in my new and beautiful neighbourhood there is no skip the dishes, which makes me super sad.
But I’m a food blogger, for crying out loud. I don’t need skip the dishes. I have my skills. Cooking skills that is. Mad cooking skills.
However, no mad cooking skills required for this amazing garlic soy chicken recipe. With a handful of ingredients, ingredients you probably have in your pantry right now. If you don’t, why are you reading a food blog. Just kidding! Or am I?
Anywho, this is the best garlic soy chicken recipe, so give it a try because it only takes 20 minutes and if you come back in a couple days I’ll show you how to make that fried rice to go with it.
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Garlic Soy Chicken
Ingredients
- 1½ pound chicken thighs boneless skinless (about 6 thighs)
- 3 tablespoon soy sauce low sodium
- ¼ teaspoon dark soy sauce optional
- ¼ teaspoon allspice ground
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
Instructions
- Pat the chicken dry and trim any fat if preferred.
- In a small bowl bowl whisk together the soy sauce, dark soy sauce, allspice, garlic and brown sugar. Set aside.
- In a skillet heat the olive oil and sesame oil. Add the chicken to the skillet. Using a brush, brush about half the soy sauce mixture over all the chicken pieces. Cook for about 5 minutes, flip over and brush with the remaining sauce. Cook for 7 to 9 minutes, flip over and cook for an additional 2 to 4 minutes. Thighs should take a total of 14 to 18 minutes to be fully cooked.
- Remove thighs from skillet and serve.
Tips & Notes:
- Partially frozen thighs can be used as well. Follow the instructions as specified, then place the skillet in the oven and finish cooking them for another 15 minutes at 375 F degrees.
- Boneless skinless chicken thighs can be used as well. If using flattened chicken cook for a total of 6 to 8 minutes, otherwise 8 to 12 minutes.
Two questions one, can you use a little water in place of the oils? I have a person sensitive to butter and oils. Two can you make about hour before serving and keep warm?
Thanks
You’ll probably need some sort of oil to sear the chicken, you might be able to get away with it by using a nonstick skillet. Yes, you can make it an hour before and keep it warm, especially if you have a warming drawer.
Definitely intend to try this. Do you cover the skillet while cooking ?
If you had to, it would be explained in the recipe! But nope 🙂
Okay. Thank you
Very good, and easy for a week night, Picky partner liked it.
Hi Joanna!
How do I get the recipe for that rice in the picture as a side dish for this chicken?
Thank you!
It’s the fried rice I just posted. Here’s the recipe: https://cravinghomecooked.com/easy-fried-rice/