Black Pepper Chicken
Experience bold, mouthwatering flavors in every bite with this Black Pepper Chicken recipe! Perfect for a quick weeknight dinner.
Equipment
- Large mixing bowl
Ingredients
Protein Base
- 2 pounds boneless skinless chicken thighs
Pepper Power
- 3-4 tablespoons freshly ground black pepper
Flavor Enhancers
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons neutral cooking oil e.g., coconut oil, avocado oil
Optional Garnish
- Fresh cilantro or green onions
- Sesame seeds
- Lime wedges
Instructions
Prepare the Chicken
- Pat chicken pieces dry with paper towels.
- Season generously with salt and black pepper.
- Tip: Drying the chicken ensures a perfect golden-brown crust.
Build the Flavor Base
- Heat oil in a heavy-bottomed skillet over medium-high heat until hot but not smoking.
- Add minced garlic and stir quickly to prevent burning.
- Cooking Tip: Garlic should be fragrant, not browned.
Cook to Perfection
- Add chicken pieces, ensuring space between each piece.
- Cook for 6-7 minutes per side until golden-brown and the internal temperature reaches 165°F.
- Add soy sauce and honey in the final minutes of cooking.
- Baste the chicken to create a glossy, flavor-packed exterior.
Notes
- Protein Alternatives: Swap chicken thighs with chicken breasts or tofu for a vegetarian option.
- Pepper Tip: Freshly ground pepper provides the best flavor; adjust based on spice preference.
- Low-Carb Option: Substitute honey with monk fruit sweetener and serve over cauliflower rice.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 18gSodium: 720mgFiber: 1g
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