Black Garlic Marinade for Chicken
The Perfect Blend of Sweet & Savory: Black Garlic Chicken Marinade
With its deep, caramelized sweetness and savoury kick, this black garlic marinade will have your chicken stealing the spotlight.
Delicious black garlic marinade for chicken
How to achieve a crispy skin
Everybody loves finger-licking crispy chicken skin, and it's easily achieved if you follow these simple steps.
- Bring the chicken to room temperature before cooking.
- Place in baking dish skin side up and do not turn throughout the cooking process.
- Score the skin with a sharp knife, taking care not to slice into the flesh.
- Place in baking dish skin side up and do not turn throughout the cooking process.
- Don’t overcrowd the baking dish.
- Always bake uncovered. (with the lid off)
Black Garlic marinade for chicken – preparation
What Makes Black Garlic Black?It's all about the Maillard reaction—this unique process occurs during its aging, transforming the sugars and amino acids to give black garlic its distinctive dark colour and rich, sweet taste. Considered a superfood, black garlic boasts an impressive array of health benefits. It's packed with antioxidants that combat inflammation, support heart health, and may even have anti-cancer properties. With its delightful flavour and powerful nutrients, black garlic is a stellar choice for enhancing well-being. |
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.
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 & black garlic elevate each other together, showcasing the magic that happens when complementary flavours come together in perfect balance.
Marinaded Black Garlic chicken ready for cooking
Black garlic marinade is ideal for so much more!
Black garlic marinade is ideal for adding an extra layer of flavour to many dishes. It can elevate chicken and 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 Recipe
Ingredients
- 4 chicken thighs with the skin on and bone in. (sometimes called chicken chops)
- 2 tbsp aged balsamic vinegar
- 1 to 2 teaspoons olive oil
- 2 tsp tomato paste
- 1 tsp brown sugar
- 1 tbsp black garlic puree
- sesame seeds and lemon to garnish
Instructions
- Score the chicken by making 4 diagonal cuts 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 a baking dish, pour over the marinade and allow to marinate if time permits.
- Bake 180C for 40-50 minutes depending on the size of the chops.
- Garnish with a squeeze of lemon juice and a sprinkle of sesame seeds.
Top Tips
- I prefer chicken chops (bone-in thighs) for this recipe as they sit evenly in the baking dish and cook uniformly, allowing the flavours to develop more fully and resulting in a juicy and succulent final dish.
- If you would rather have 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 the addition of stock powder and parsley) and a sprinkle of sesame 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.
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Marinaded Black Garlic chicken ready to serve
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. This helps retain moisture, keeping the meat tender and juicy. It's a healthier option than frying because it avoids excessive cooking oil. 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.
- Pan frying often presents challenges for evenly cooking chicken pieces. The high heat can cause the exterior to brown quickly while leaving the interior undercooked. It's 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.
- BBQ or grilling requires proper timing and heat management for evenly cooked, juicy chicken. This method often involves high heat, leading to faster cooking times and increasing 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.
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Comparing Chicken Thighs & Breasts
The darker meat of chicken thighs tends to be more forgiving and less likely to dry out than white meat. However, there is a fine line when cooking breast meat; overcooked, it will become dry and flavourless. Although you may believe breast meat contains less fat, there is actually very little difference between the two. In fact, breasts often require more oil when cooking to keep them moist.
It’s chicken thighs every time for me! 😋
Marinaded Black Garlic chicken breast or thigh?
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.
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.
Black Garlic Marinade for Chicken
Conclusion
It's 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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