Easy Soy Garlic Chicken Thighs

Introduction

Soy Garlic Chicken Thighs are a delicious, savory dish that’s quick and easy to prepare. The combination of soy sauce and garlic creates a flavorful marinade, while the tender chicken thighs absorb all the goodness, resulting in a juicy and mouthwatering meal. Perfect for a busy weeknight dinner or a weekend treat, this dish is a guaranteed crowd-pleaser.

The History of Ingredients

Chicken Thighs: Chicken thighs have been used in cooking for centuries across different cultures due to their rich flavor and tender texture. They’re often more affordable than chicken breasts and are great for dishes that require braising, grilling, or baking.
Soy Sauce: Soy sauce originated in China over 2,000 years ago. It was initially brewed as a byproduct of fermentation in the production of soybeans, and it became a staple in East and Southeast Asian cuisines. Today, soy sauce is used worldwide for its salty, umami flavor.
Garlic: Garlic has a long history, dating back over 5,000 years. It was highly valued by ancient civilizations like the Egyptians, Greeks, and Romans, both as a medicinal herb and for its culinary uses.
Ginger (optional): Ginger has been used for thousands of years in Asia for its health benefits and its bold, aromatic flavor. It pairs beautifully with both garlic and soy sauce in savory dishes.

Breakdown of Ingredients

Chicken Thighs (bone-in or boneless): The star of the dish, chicken thighs are flavorful and juicy, perfect for soaking up the marinade.
Soy Sauce: Adds saltiness and depth, providing that signature umami flavor.
Garlic: Provides a strong, aromatic flavor.
Honey or Brown Sugar: A touch of sweetness balances the salty soy sauce and garlic.
Ginger (optional): Adds a warm, spicy note to complement the other flavors.
Sesame Oil (optional): Enhances the dish with a toasty, nutty flavor.
Green Onions (for garnish): Adds a fresh, crisp element to finish off the dish.

Step-by-Step Recipe:

Ingredients:

4 bone-in or boneless chicken thighs
1/4 cup soy sauce
4 cloves garlic, minced
1 tablespoon honey or brown sugar
1 tablespoon sesame oil (optional)
1 teaspoon grated fresh ginger (optional)
2 teaspoons vegetable oil for cooking
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (optional, for garnish)

Instructions:

Prepare the Marinade: In a bowl, mix together the soy sauce, minced garlic, honey or brown sugar, sesame oil (if using), and grated ginger. Whisk until the honey or sugar dissolves, and the mixture is well combined.
Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or bowl. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down if using bone-in thighs. Sear for 4-5 minutes on each side until the chicken is golden brown.
Simmer and Coat: After searing the chicken, pour the remaining marinade into the pan. Lower the heat to medium-low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce thickens slightly. (You can also finish this in the oven at 400°F for 15 minutes if you prefer to bake the chicken.)
Garnish and Serve: Once the chicken is done, remove it from the skillet and drizzle the sauce from the pan over the top. Garnish with sliced green onions and sesame seeds (optional). Serve hot with rice or vegetables.

Tips for the Perfect Soy Garlic Chicken Thighs:

Marinate Longer for Deeper Flavor: If possible, marinate the chicken overnight to enhance the flavor.
Adjust the Sweetness: You can increase or decrease the honey or sugar depending on how sweet you like your sauce.
Use Bone-In Thighs: Bone-in thighs are more flavorful and juicy. If using boneless thighs, they’ll cook faster, so be sure to keep an eye on them.
Searing for Crispy Skin: If you’re using skin-on chicken thighs, make sure to sear them skin-side down until crispy for that extra crunch.
Don’t Overcook: To avoid dry chicken, ensure the internal temperature reaches 165°F but avoid cooking much longer than that.

Variations and Customizations:

Spicy Soy Garlic Chicken: Add red pepper flakes or a touch of sriracha to the marinade for a spicy kick.
Lemon Soy Garlic Chicken: Add a tablespoon of lemon juice or zest to brighten up the flavors.
Honey Soy Chicken Wings: This marinade works perfectly with chicken wings as well, giving them a crispy exterior and tender interior.
Add Vegetables: Stir-fry some vegetables like bell peppers, mushrooms, or spinach in the same skillet for a one-pan meal.

Health Considerations and Nutritional Value:

Chicken Thighs: While chicken thighs are higher in fat than chicken breasts, they are also rich in protein and provide essential vitamins and minerals like iron, zinc, and B vitamins.
Soy Sauce: Soy sauce contains sodium, so for a lower-sodium option, consider using a reduced-sodium soy sauce.
Garlic: Garlic has numerous health benefits, including boosting the immune system, reducing inflammation, and improving cardiovascular health.
Sugar/Honey: You can reduce or replace the sugar/honey with a sugar substitute if you’re watching your sugar intake.

Nutritional Information (per serving, assuming 4 servings):

Calories: ~300-350 kcal
Protein: ~25g
Fat: ~20g
Carbs: ~15g (with honey)
Fiber: ~1g

FAQ:

Can I use chicken breasts instead of thighs? Yes, chicken breasts can be used, but they may not be as juicy as thighs. If you choose breasts, reduce cooking time to avoid drying them out.
Can I make this dish ahead of time? Absolutely! Marinate the chicken the night before and cook it the next day. You can also store leftovers in the fridge for up to 3 days.
Can I freeze the chicken? Yes, you can freeze marinated chicken thighs before cooking. Make sure to place them in a freezer-safe bag or container, and they will last up to 3 months. Thaw before cooking.
How do I know when the chicken is done cooking? The internal temperature should reach 165°F (75°C) to be safe to eat. You can use a meat thermometer to check for accuracy.

Enjoy your flavorful and easy-to-make Soy Garlic Chicken Thighs!

Easy Soy Garlic Chicken Thighs

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Total Time 30

Ingredients

1 lb chicken thighs boneless skinless
3 tbsp potato starch
3 tbsp all purpose flour
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
3 tbsp neutral oil for pan frying
8 cloves of garlic minced
2 stalks green onion green and white parts seperated
1 tsp red chili flakes
Sauce
1/2 cup chicken stock sub: water & chicken bouillon
3 tbsp honey
1 tbsp rice vinegar
1 tbsp dark soy sauce
1 tsp cornstarch
Garnish
Green onion green part
Sesame seeds

Instructions

SOY GARLIC CHICKEN SAUCE: combine all the sauce ingredients 1/2 cup chicken stock (or sub with water and chicken bouillon), 3 tbsp honey, 1 tbsp 1 tbsp rice vinegar, 1 tbsp dark soy sauce, 1 tsp cornstarch, mix then set aside.
CHICKEN: Dry the boneless skinless chicken thighs with a paper towel.
Mix the potato starch, flour, garlic powder, salt, and black pepper on a large plate.
Lightly coat the chicken thighs on both sides.
Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom of the pan.
Once the oil is hot, add the chicken thighs and fry until golden brown on both sides, about 7 minutes per side.
Remove the chicken from the pan and set aside on a plate.
SAUCE: In the same pan, add the minced garlic, the white part of the green onion, and red chili flakes and saute for 3 minutes until the garlic is golden brown.
Add the sauce to the pan and cook for 1 minute or until the sauce has thickened.
Add the chicken back to the pan. Cook for 5 minutes or until the chicken is cooked and covered with the glossy sauce.
Serve it with your favorite veggies and steamed rice.

Notes

Make sure everything is prepped and ready before cooking. This comes together quickly. It makes everything go smoother.
LIGHTLY bread the chicken. You don’t want chicken to be heavily breaded. The breading is to create a nice light crust.
Double the recipe of the sauce. The sauce is a great sauce throughout the week. I like to make it ahead of time and just get the sauce out from the fridge when I am ready to cook with it.
If you don’t want to pan-fry, simply air fry or bake the chicken until crispy and add the crispy chicken to the sauce.

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