Black Garlic Chicken Thighs

Notes:

• Prepare the chicken ahead of time, at least 6 hours or one day.
• You can find black garlic on Amazon or other sites; I prefer buying the full bulbs over a paste or pre-peeled cloves.

SERVES: 4 – 8

Ingredients:

• 8 Chicken Thighs (about 3 ½ lbs) or preferred chicken cut/whole chicken
• Salt and Black Pepper, for seasoning
• 1 tbsp Vegetable Oil
• 3 cloves Garlic, minced
• 1 bulb Black Garlic, minced
• 2 tbsp Soy Sauce
• 1 tbsp Balsamic Vinegar
• 1 tbsp Hoisin Sauce
• 1 tbsp Molasses
• 1 tbsp Sesame Oil
• ½ tsp Korean Chili Flakes or Aleppo Pepper
• 2 Green Onions, chopped for garnish
• 1 tbsp Sesame Seeds, toasted

Instructions:

1. Wash and pat dry the chicken thighs
2. Season both sides of the thighs with salt and pepper
3. In a large zip lock bag or dish, combine all the ingredients to create the marinade
4. Add the chicken thighs and marinate overnight or at least for 6 hours; when ready to cook the chicken, remove it from the refrigerator about 10 minutes prior to cooking
5. Preheat the oven to 375°F
6. Place the chicken thighs, skin side up, into a baking dish
7. Bake for 20 minutes
8. Turn the oven to a High Broil
9. Broil until the chicken is browned, but not burned, about 10 minutes
10. Set the oven back to bake at 325°F, while the chicken is still in the oven, and cook for up to 20 more minutes
11. Baste the chicken with pan juices at least once during the 20 minutes
12. Temp the chicken, it should be at least 165°F (if using another cut of chicken other than the thighs, cooking times will vary)
13. Remove the chicken to a platter
14. Carefully taste the pan drippings and adjust seasoning if necessary
15. Pour sauce over chicken
16. Garnish with green onions and toasted sesame seeds

Suggested Sides: rice pilaf, white or brown rice, rice noodles, stir fried vegetables, steamed edamame