Best Garlicky Chicken Recipes

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE

Steps:

• Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
• Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
• When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
• Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME

Steps:

• Season chicken with salt and pepper on both sides.
• Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
• Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
• Meanwhile, thinly slice two scallions; set aside.
• Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
• Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
• Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS

Steps:

• Chicken
• Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
• Dressing
• Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
• Garlic
• Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
• Noodles and Assembly
• Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
• Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
• Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
• Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)

Steps:

• In a Dutch oven or deep-fryer heat oil to 375 degrees F.
• In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
• Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
• Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
• For the garlic mixture:
• In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
• Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

Steps:

• Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
• Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
• Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)

Steps:

• Combine all of the ingredients for the garlic mixture in a small bowl.
• Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
• In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
• Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
• When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
• Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.
• Serve.

GARLICKY CHICKEN PIZZA

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8-10 minutes or until edges are lightly browned., Mix oil and garlic; brush over crust. Top with tomatoes, onion, olives, chicken and goat cheese. Sprinkle with rosemary, garlic salt and pepper. Bake 10-12 minutes or until crust is golden.

SPICY, GARLICKY CASHEW CHICKEN

Steps:

• In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
• Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
• Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.
• Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.

GARLICKY CHICKEN DINNER

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

ZA'ATAR CHICKEN WITH GARLICKY YOGURT

Steps:

• Preheat oven to 325°F. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact with the baking dish. Roast, rotating pan halfway through, until meat is almost falling off the bone, 50-60 minutes.
• Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
• Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425°F and continue to roast chicken until skin is golden brown, 10-15 minutes more. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
• Finely grate remaining garlic clove into another small bowl. Add za'atar, coriander, lemon zest, and lime zest. Pour reserved juices in pan into za'atar mixture until you've reached an oily consistency (about 1/3 cup). Mix in a pinch of salt.
• Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon around; drizzle with za'atar oil.

GARLICKY HERB SAUCE FOR QUICK ROASTED CHICKEN

Steps:

• In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.

GARLICKY CHICKEN RANCH PIZZA

Steps:

• Crust: Dissolve yeast in warm water.
• Add flour, oil, salt and sugar.
• Stir together to form dough.
• I have used either my dough hook or bread machine for this.
• Let dough rest 20 minutes.
• Divide in half and press each into a 12 inch pizza pan.
• Prick all over with a fork, bake at 425°F for 8 minutes.
• Remove from oven and brush with melted butter.
• Spread ranch dressing over butter and sprinkle with garlic, chicken and cheese.
• I like to add just a little cheddar with the mozzarella.
• Put back in oven until desired doneness.

SWEET AND GARLICKY KOREAN CHICKEN WINGS

Steps:

• Preheat oven to 300 degrees F.
• Mix first 9 ingredients together in a bowl and set aside.
• Toss the chicken with vegetable oil and roast in the preheated oven until cooked through, 25 to 30 minutes. Turn oven up to 400 degrees F.
• Toss chicken liberally with the sauce. Return to the oven and roast for another 10 minutes. Serve hot, or allow to cool overnight.

GARLICKY CHICKEN OR PORK SOUVLAKI

Steps:

• Combine everything but chicken or pork, and whisk well. Place chicken in a seal able container, and marinate overnight to 24 hours.
• Soak skewers 30 minutes in water (so they won't burn.).
• Skewer meat.
• BBQ or bake in oven until done (oven is 375 for 30-40 minutes.).

GARLICKY FRIED CHICKEN

Steps:

• Marinate chicken:
• Purée onions and garlic with 1/3 cup salt, 1 tablespoon black pepper, cayenne, and 1 cup water in a food processor until smooth, then pour into a large bowl and stir in remaining 7 cups water. Divide chicken and marinade among 3 (1-gallon) sealable plastic bags, then seal, forcing out excess air. Marinate chicken, chilled, turning bags over a few times, at least 12 hours. (If you're concerned about leaks, put bags in a large bowl.)
• Dredge and fry chicken:
• Whisk together flour, remaining 2 teaspoons salt, and remaining tablespoon black pepper in a large bowl, then divide between 2 large roasting pans. Drain chicken in a colander, discarding marinade, then dredge each piece of chicken in seasoned flour and leave sitting in flour. Let chicken stand 20 minutes.
• Preheat oven to 250°F. Line 2 large baking sheets with paper towels and set a cooling rack on each.
• Heat 2 inches oil in pot over moderately high heat until it registers 365°F on thermometer. Knocking off excess flour, transfer 4 pieces chicken to oil (keeping batches all white meat or all dark) and fry, turning occasionally with tongs, until golden brown and cooked through, about 8 minutes for breasts or 10 to 12 minutes for drumsticks and thighs. Lift chicken from oil with tongs, letting excess oil drip back into pot, then transfer to a rack and keep warm in oven. Dredge and fry remaining chicken in same manner, keeping it warm in oven. (Return oil to 365°F between batches.)

GARLICKY GRILLED CHICKEN, PORTOBELLO, AND RADICCHIO SALAD

Steps:

• Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.
• Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
• Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
• To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil.

GARLICKY BACON-WRAPPED CHICKEN BITES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place garlic powder in a bowl. Dip each chicken piece into the garlic powder.
• Wrap each piece of bacon around a chicken bite. Arrange on the baking sheet so they're not touching.
• Bake in the preheated oven until bacon turns crispy, 25 to 30 minutes. Turn the pieces after 15 minutes.

GARLICKY CHICKEN & ARTICHOKE PIZZA

Steps:

• In a large skillet heat oil over medium-high heat. Add chicken and chopped garlic. Cook just until chicken is no longer pink, about 4-5 minutes. Remove from heat. To layer pizza: brush or spread blue cheese dressing evenly over pizza crust. Top with the provolone cheese. Evenly distribute the green onions, chicken/garlic mixture and chopped artichoke hearts over the cheese. Finish by sprinkling the shredded Parmesan cheese over all. Bake in a preheated 450 degree oven for approximately 15 minutes, or until cheese is bubbly and top ingredients just begin to brown. Slice into 6-8 wedges and serve immediately.

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE

Steps:

• Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.