Garlic Chicken Thighs—a moist, savory, delicious dish that will make your taste buds dance.
If you’re anything like me, you love the kick of garlic. I have loved garlic in almost every form since I was a kid. Garlic bread, garlic spread, garlic hummus… you can’t go wrong with garlic. I also don’t think there’s a better poultry option than chicken thighs. Moist, tender, and delicious… the thighs are my favorite part of the chicken, or any other bird. When you marry these two items together you’ve just held a royal wedding of flavors. These savory delicious garlic chicken thighs will become a staple in your house the same way it has in mine.
For the uninitiated, garlic is an incredibly flavorful bulb plant. When garlic is raw it is like onion in that it has an incredibly overpowering flavor. When you heat garlic, the flavors soften and begin to sweeten to an almost buttery flavor. Do not let that fool you, garlic still tastes like garlic and truly transforms anything you put it with. Similarly, chicken thighs are both fatty and muscular, which makes them more flavorful and also adaptable to soaking in added flavors.
Why use chicken thighs instead of chicken breast?
I know the trend these days is to use chicken breast. It’s all white meat and is leaner and healthier. But what they forget to tell you is that while all that may be true, chicken thighs are so much more flavorful. Chicken breast is very lean, chicken thighs are a fattier meat and as a rule, fat means flavor. The fatty fibers of the chicken thigh will soak in the garlic flavors and maintain its moisture. So while you might be tempted to switch to breast meat, don’t! Breast meat is naturally drier, and while you can always season the chicken breast, it won’t hold flavor as well.
How do I store my leftover Garlic Chicken Thighs?
Your leftover Garlic Chicken Thighs should be stored in a sealed airtight container in the refrigerator for up to five days. You should let your chicken cool to room temperature before storing it under refrigeration. If your Garlic Chicken Thighs are too hot when put into refrigeration you will get a build-up of moisture in the container and run the risk of bacteria.
Serving Suggestions
Having these Garlic Chicken Thighs as your main course will always be a win. The dish is so versatile you can pair it with many delicious options. Grilled Golden Beets will give a fresh sweetness to offset the garlic. Having Birds Eye Veggie Cupcakes as a light vegetable side will always blend nicely. I also recommend Lightened Up Zucchini Chips. As a very simple side that won’t be too filling, zucchini also blends well with garlic, making these chips a perfect side for your Garlic Chicken Thighs. My other recommendation is to finish your meal with a sweet dessert. I would highly recommend Slow Cooker Apple Crisp as a sweet finish to the meal.
Garlic Chicken Thighs
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 tablespoon paprika
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 garlic cloves crushed
- 1/3 cup low-sodium chicken stock or white wine
- 1 teaspoon salt adjust to taste
Instructions
- Prepare the chicken thighs by patting them dry with paper towels and trimming any excess fat. Allow them to reach room temperature for more even cooking.
- In a small bowl, mix together paprika, salt, and black pepper. Rub this mixture onto the chicken thighs to coat them evenly.
- Heat a skillet over medium heat and melt the butter with the olive oil. Add the crushed garlic and sauté until fragrant, about 2 minutes.
- Place the chicken thighs in the skillet and sear each side for approximately 4 minutes. Pour in the chicken stock to deglaze the pan, and flip the chicken to ensure it’s coated with the flavorful sauce. Cook until the internal temperature reaches 165°F, about 2 more minutes.
Leave a Comment