Black Garlic Marinade for Chicken

Black Garlic Marinade for Chicken

Black Garlic Recipe

BG Black Garlic

Effortless and oh so good!

A marinade made with everyday pantry items will soon become an easy go-to dish. Add flavour with just a few ingredients and be amazed with the results.

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How to achieve a crispy skin

Everybody loves a finger-licking crispy chicken skin and so easily achieved if you follow these simple steps.

  1. Bring the chicken to room temperature before cooking.
  2. Place in baking dish skin side up and do not turn throughout the cooking process.
  3. Score the skin with a sharp knife, taking care not to slice into the flesh.
  4. Place in baking dish skin side up and do not turn throughout the cooking process. 
  5. Don’t overcrowd the baking dish. 
  6. Always bake uncovered. (with the lid off)
Black Garlic Marinade for Chicken raw

Black Garlic Marinade for Chicken – preparation

A Perfect Pairing – Chicken and Black Garlic

The succulent and versatile nature of chicken perfectly complements the unique and complex taste of black garlic, resulting in a match made in gastronomic heaven. Black garlic, created through a fermentation process transforms ordinary garlic into a caramelized, darkened delight and brings a unique sweetness to the pairing. It possesses hints of molasses and balsamic flavours. This transformation not only mellows the pungency of raw garlic but also introduces new layers of flavour that complement the chicken in an extraordinary manner.

Chicken, with its mild yet versatile taste, acts as a canvas for black garlic’s robust and nuanced flavours. The tender meat absorbs the essence of black garlic, allowing its sweet and balsamic characteristics to permeate every bite. The flavours meld together as the chicken cooks, creating a harmonious balance.

Chicken and black garlic elevate each other together, showcasing the magic that happens when complementary flavours come together in perfect balance.

Black Garlic Marinade for Chicken prepaired

Black Garlic Chicken Marinade

Black garlic marinade is ideal for so much more!

Black garlic marinade is an ideal choice for adding an extra layer of flavour to many of your dishes.  Beyond chicken, it can elevate other proteins like beef, pork, or even tofu. Additionally, it can even be used to marinate vegetables, lending them a unique and delightful taste profile. From grilled kebabs to roasted vegetables, black garlic marinade opens up a world of culinary possibilities.

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Black Garlic Marinade for Chicken

Black Garlic Marinade for Chicken

Prep Time10 minutes
Cook Time40 minutes
1 hour
Course: dinner, Main Course
Cuisine: Dairy-Free, Mediterranean
Keyword: Black Garlic Marinade, Black Garlic Marinade for Chicken, Garlic marinade, Marinade for Chicken
Servings: 4


  • 1 mixing jug
  • 1 shallow baking dish


  • 4 chicken thighs with the skin on and bone in. (sometimes called chicken chops)
  • 2 tbsp aged balsamic vinegar
  • 1 to 2 teaspn olive oil
  • 2 teasp tomato paste
  • 1 teasp brown sugar
  • 1 tbsp black garlic puree
  • sesame seeds and lemon to garnish


  • score the chicken by making 4 diagonal cut through the skin only of each thigh
  • blend balsamic vinegar, oil, brown sugar, black garlic puree and tomato paste together in a jug
  • lay chicken in baking dish, pour over marinade and allow to marinate if time permits
  • bake 180C 40-50 minutes deepending on size of chops
  • garnish with a squeeze of lemon juice and a sprinkle of sesame seeds


Black Garlic Marinade for Chicken RECIPE

Top Tips:
  • I do prefer chicken chops (bone-in thighs) for this recipe as they sit evenly in the baking dish and cook uniformly, allowing the flavors to develop more fully and resulting in a juicy and succulent final dish.
  • If you would rather chicken breasts I suggest you pound them to an even thickness to enable even cooking.  Adjust cooking time accordingly.
  • The star of the show is definitely the crispy chicken skin, so whichever cut you choose, select the skin-on.
  • I serve them straight from the oven with couscous (with addition of stock powder and parlsey) and a sprinkle of seaseame seeds.
  • Chicken chops with black garlic marinade are equally delicious eaten cold: take them to a picnic, or pack them in school/work lunch boxes.

Black Garlic Marinade for Chicken - cooked

Black Garlic Marinade for Chicken

What cooking method is best for chicken thighs?

The question of whether to oven bake, pan fry, grill or bbq chicken is purely personal. However, I prefer to oven-bake for several reasons:

Baking chicken pieces in the oven ensures even heat distribution, resulting in consistent cooking throughout which helps to retain moisture, keeping the meat tender and juicy. It is a healthier option compared to frying by avoiding excessive cooking oil. And I love the convenience of multitasking, allowing time to prepare other components of the meal while the chicken cooks in the oven. I recommend baking chicken with the bone in every time.

Even cooking throughout the chicken pieces can be more challenging with pan frying. The high heat can cause the exterior to brown quickly while leaving the interior undercooked. It is a more hands-on type of cooking method as it requires constant attention. Pan frying typically requires more oil or fats than other cooking methods, increasing the dish’s calorie and fat content.

Proper timing and heat management are crucial for achieving evenly cooked and juicy chicken if you grill or BBG. This method often involves high heat, which can lead to faster cooking times but also increases the risk of overcooking or drying out the chicken. It requires careful monitoring to achieve the desired level of doneness without compromising tenderness.

Remember to check the internal temperature using a meat thermometer to ensure they reach a safe minimum internal temperature of 165°F (74°C) for poultry.

Comparing Chicken Thighs and Breasts

It’s chicken thighs every time for me!

The darker meat of chicken thighs tends to be more forgiving and less likely to dry out compared to white meat. There is a fine line when cooking breast meat; overcooked and it will become dry and flavourless. Although you may believe breast meat contains less fat, there is actually very little difference between the two, and in fact breasts often require more oil when cooking to keep them moist.  

Chicken chops (thighs with bone in):  The bone helps retain moisture and adds flavour to the meat during the cooking process. As the chicken cooks, the bone helps to prevent the loss of moisture and juices, resulting in a more succulent and flavourful final dish. The marrow within the bone can also impart additional richness and depth of flavour to the surrounding meat.

Empathy Black Garlic Healthy, Odourless & Delicious

Why do chicken thighs take longer to cook?

Boneless chicken thighs will take 20 – 30 minutes to cook; allow 10 to 15 minutes extra for chicken chops (bone-in thighs). Meat with a bone-in takes longer to cook than boneless because the bone acts as a heat conductor, absorbing and distributing heat more slowly throughout the meat. This can result in a longer cooking time as the chicken retains more moisture, resulting in a juicier finished meal. The internal temperature of the chicken should be 74C. However, take care not to let the thermometer rest on the bone.

Empathy Blog Conclusions


Black Garlic Marinade for Chicken

It is hard to go wrong with chicken thighs for an easy weeknight dinner. So, say goodbye to bland and uninspiring chicken and welcome the delicious flavour of this pantry staple marinade. It is so good for something with so few ingredients. Mouthwatering chicken that is crispy on the outside and juicy inside, Yum!

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