New American cuisine

Easy

Garlic-Roasted Chicken Thighs

Name: Garlic-Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: New American
Ingredients: 1.5 lb. Chicken Thighs; Marinade; 0.5 tsp. Salt; 0.25 tsp. Black Pepper; 2 tbsp. Cooking Oil [Chicken Sear]; 1 Head Garlic; 1 small Onion; 1 bundle Thyme; 3 cloves Garlic, minced; 1 tbsp. Rice Wine; 1 tsp. Lime Juice; 1 tbsp. Light Soy Sauce; 1 cup Chicken Broth; 0.5 tsp. Salt [Seasoning]; 0.25 tsp. Black Pepper [Seasoning]; 1 tbsp. Butter; 1 tbsp. Balsamic Vinegar; 1 tbsp. Sugar; 1 tsp. Dark Soy Sauce; 1 tbsp. Cornstarch; 1 tbsp. Cold Water; Garnish; 1 tbsp. Pea Shoots; 3 slices Cherry Belle Radish; 0.5 tbsp. Lime Zest; 1 tsp. Microgreens

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Herbaceous and bright flavors of garlic and lime meld perfectly in a flavorful sauce with a touch of sweetness, Combined with the dark, moist meat of the chicken thighs and fresh garnish, all elements of this dish comes together quickly in a delicious, mouthwatering meal.

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

1.5 lb. Chicken Thighs
Marinade
0.5 tsp. Salt
0.25 tsp. Black Pepper
2 tbsp. Cooking Oil [Chicken Sear]
1 Head Garlic
1 small Onion
1 bundle Thyme
3 cloves Garlic, minced
1 tbsp. Rice Wine
1 tsp. Lime Juice
1 tbsp. Light Soy Sauce
1 cup Chicken Broth
0.5 tsp. Salt [Seasoning]
0.25 tsp. Black Pepper [Seasoning]
1 tbsp. Butter
1 tbsp. Balsamic Vinegar
1 tbsp. Sugar
1 tsp. Dark Soy Sauce
1 tbsp. Cornstarch
1 tbsp. Cold Water
Garnish
1 tbsp. Pea Shoots
3 slices Cherry Belle Radish
0.5 tbsp. Lime Zest
1 tsp. Microgreens

Directions:

Step 1

In a bowl, sprinkle chicken thighs on both sides with salt and pepper. Cover with plastic wrap and marinate.

Step 2

Heat oil in a cast iron pan, add chicken thighs, and sear over medium heat. Crosscut a whole head of garlic, slice the peeled onion in half, and add to the pan. Add thyme and minced garlic and sear until garlic, onion, and chicken are golden brown.

Step 3

Add rice wine, lime juice, light soy sauce and chicken stock to the pan, season with salt and pepper. Cover and reduce heat. Simmer on low for 20 minutes or until sauce thickens.

Step 4

Transfer the chicken to the baking sheet, and bake at 400ºF/200ºC for 6 minutes.

Step 5

Strain the chicken sauce into a small saucepan. Add butter, balsamic vinegar, sugar and dark soy sauce, and bring to a boil. Mix cornstarch with 1 tablespoon of water to make a slurry, pour it into the pan and cook until thickened, stirring occasionally. Remove from heat.

Step 6

Remove chicken from oven and slice. Spoon a portion of the sauce onto a plate, and place chicken slices on top.

Step 7

Drizzle remaining sauce over the chicken and garnish with seared garlic and onion, pea shoots, cherry belle radish slices, freshly grated lime zest, and microgreens, serve immediately.