Monday, January 21, 2013

Easy Garlic Chicken

I'm always on the lookout for recipes that use boneless, skinless chicken thighs. I prefer dark meat despite its slightly higher fat content and buy this cut in bulk and repackage it in freezer bags. It's not only delicious and versatile, it's economical as well.  While I have many ways to prepare Asian-style garlic chicken, I don't remember ever using butter in the marinade.  The original recipe called for 1/2 cup of butter, which was far more butter than a pound of chicken called for. The 3 tablespoons  was more than sufficient. The original recipe also called for soy sauce, but I prefer teriyaki. If you want dinner on the table with very little fuss, give this one a try.

3 tbs butter
3 tbs low sodium teriyaki sauce
3 cloves garlic, finely chopped
3 tbs chopped parsley
1 lb boneless, skinless chicken thighs
salt and pepper

Preheat oven to 375 degrees. Spray a baking pan with nonstick spray. In a microwave safe bowl, heat butter, teriyaki sauce, garlic, and parsley until butter melts.  Brush both sides of the chicken with all of the butter mixture. Bake 20 minutes, turn chicken and baste. Bake another 20 minutes, turn chicken and baste. Cook chicken under the broiler another 3-4 minutes on each side, until browned.
I was very pleased with the results of this easy recipe. The chicken was exceedingly moist and flavorful. Nothing beats butter for a satisfying mouth feel. I will be making this chicken often and plan to try it on chicken breasts as well as thighs. There is plenty of  "sauce" left over for those who want an accompaniment for their rice.


  1. That sounds really good. I also definitely prefer chicken thighs - so much more flavour, and they tend to be more succulent.

  2. I love the butter and garlic combo this looks really delicious!

  3. Oh this looks and sounds so delish! I too like buying the boneless thighs and prefer the dark meat. I will be making this for sure - thanks!

  4. Thank you for your lovely comments on my blog during the creation of Crazy Violets.
    Hugs, Marjolein.

  5. Arlene - I do love the ease and I'm with you on the Teriyaki. Love that there's extra sauce. Saving this because even though I am home working all day - sometimes it's a scramble to get something on the table - and I always have these ingredients on hand.

  6. My husband loves chicken thighs and I love the breats so we are a hapy family.:) This mainade sounds fantastic--butter really does add the best flavor to almost anything!

  7. Thanks for this. Looks yummy. We put a link to your recipe here:




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