Black Garlic Chicken Thighs with Scallion Rice & Roasted Broccolini

Serves: 4
Prep Time: 15 minutes (plus marinade)
Cook Time: 30 minutes
Total Time: 45 minutes active (+ overnight marinade recommended)

Ingredients

For the chicken:

• 1.5–2 lbs boneless skinless chicken thighs (or bone-in if preferred)

• 3 tbsp black garlic paste (or mashed fermented black garlic cloves)

• 2 tbsp hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• 1 tbsp sesame oil

• 2 tbsp brown sugar

• 2 cloves garlic, minced

• 2 scallions, chopped (white and green parts separated)

• ½ tsp white pepper

• Pinch of salt

For serving:

• Steamed jasmine or short-grain rice

• Roasted broccolini or bok choy

• Extra scallions and sesame seeds for garnish

• Optional: chili crisp or sriracha

Instructions

1. Marinate the chicken:
In a bowl or zip-top bag, combine black garlic, hoisin, soy sauce, fish sauce, sesame oil, brown sugar, garlic, white scallion parts, white pepper, and salt. Add chicken and toss to coat. Marinate at least 4 hours or overnight for best flavor.

2. Roast the chicken:
Preheat oven to 425°F. Line a sheet tray with foil or parchment. Remove chicken from marinade and arrange on tray. Roast for 20–25 minutes until deeply caramelized and cooked through (internal temp 165°F). Broil for 1–2 minutes at the end if you want extra char.

3. Rest & slice:
Let the chicken rest for 5 minutes, then slice or serve whole over rice.

4. Serve:
Plate over rice with roasted broccolini or steamed greens. Spoon any pan juices over the top. Garnish with green scallion tops, sesame seeds, and a drizzle of chili crisp if you want heat.